Taco Bowls You’ll Want on Repeat
This recipe came to life on one of those nights when dinner had to happen fast. As per usual, we had ground beef, taco toppings, and rice on hand, so taco bowls it was! My kids love keeping their toppings simple (cheese and sour cream), while my husband piles on jalapeños and sriracha. I’m a pickled onions, corn salsa, and guacamole girl.
It’s become one of our go-to weeknight dinners along with this sweet potato taco skillet because it’s:
- Fast & easy: Ready in 30 minutes or less
- Family-friendly: Simple toppings for kids, extra heat for spice-lovers
- Customizable: Swap proteins, grains, or toppings to fit your mood or dietary needs
- Meal-prep ready: Store components separately for grab-and-go lunches
Love Mexican recipes? Try fiesta shrimp bowls, one pot taco pasta, or Mexican beef and rice skillet next.
Ingredients You’ll Need
- Ground beef: lIt’s flavorful, protein-rich, and naturally packed with 10 essential nutrients—including iron, zinc, and B vitamins. Plus, it’s a wholesome, single-ingredient protein with no additives. In Ohio (where I live) over 15k families raise beef cattle using environmentally friendly practices!
- Taco seasoning: store-bought or homemade taco seasoning.
- White rice: or swap for brown rice, quinoa, or cauliflower rice.
- Romaine lettuce: shredded for crunch.
- Avocado: creamy and nutrient-dense (avocado nutrients include healthy fats and fiber!).
- Black beans: drained and rinsed.
- Corn: canned, frozen, or fresh and grilled or seared in a skillet.
- Cherry tomatoes: halved for juicy bursts of flavor.
- Onion: thinly sliced or use Mexican pickled onions for tang.
- Shredded cheese: optional, for added richness, but dairy-free cashew queso is a great option too. Cottage cheese queso is a high-protein option.
- Creamy dressing: I love this jalapeno ranch, but classic healthy ranch or even chipotle honey vinaigrette are great options.
- Fresh cilantro & lime wedges: for garnish.
Step-by-Step Instructions
- Cook the beef: Brown the beef in a medium skillet over medium-high heat. Stir in taco seasoning and water. Cook until sauce thickens.
- Assemble the bowls: Add rice to each bowl, then layer on romaine, avocado, black beans, corn, tomatoes, and onion. Add dressing, garnish, and serve!
Tested Tips for the Best Taco Bowls
- Use fresh garnishes: Fresh herbs are a must for great home-cooking and cilantro brightens every bite.
- Spice it your way: My husband adds jalapeños and sriracha, while I keep mine mild, so everyone wins.
- Meal prep tip: Store rice and beef separately from fresh toppings to keep everything crisp.
Variations & Healthy Swaps
- Low carb: use cauliflower rice or turn it into a salad on a bed of lettuce.
- Viral protein taco bowls: top the bowls with roasted sweet potatoes, cottage cheese, and hot honey for the viral protein taco bowls.
- Dairy-free: skip the cheese altogether or use cashew queso.
This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.
Ground Beef Taco Bowls
These easy taco bowls are loaded with seasoned ground beef, fluffy rice, crisp romaine, creamy avocado, black beans, corn, and juicy tomatoes, all topped with zesty cilantro lime dressing. They come together in just 30 minutes, are completely customizable for kids and adults, and make perfect leftovers for lunch the next day.
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Servings: 5
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1/3 cup water
- 2 1/2 cups cooked white rice 3/4 cup uncooked
- 2 cups shredded romaine
- 2 avocado peeled and sliced
- 1 can black beans drained and rinsed
- 1 can of corn
- 3/4 cup cherry tomatoes
- 1/2 cup thinly sliced onion or pickled red onion
- 4 oz shredded cheese optional
- 1 batch creamy jalapeno dressing or chipotle honey vinaigrette
- Fresh cilantro and lime wedges to garnish
Instructions
- Brown the beef in a medium skillet over medium-high heat until no pink remains. Stir in the taco seasoning with water and cook until combined and thickened.1 lb ground beef, 1 packet taco seasoning, 1/3 cup water
- Assemble the bowls with white rice, shredded romaine, avocado, black beans, cherry tomatoes, corn, onion, cheese, and a drizzle of dressing. Serve with fresh cilantro and lime juice.2 1/2 cups cooked white rice, 2 cups shredded romaine, 2 avocado, 1 can black beans, 1 can of corn, 3/4 cup cherry tomatoes, 1/2 cup thinly sliced onion, 4 oz shredded cheese, 1 batch creamy jalapeno dressing, Fresh cilantro and lime wedges to garnish
Last step! If you make this, please leave a review letting us know how it was!
Notes
Storage & Meal Prep: Store the beef and rice separately from toppings in airtight containers for up to 4 days. Reheat the beef and rice in the microwave, then add fresh toppings just before serving.
Dressing: Instead of homemade dressing, you can use your favorite store bought dressing like a creamy salsa ranch or just taco sauce and sour cream.
More Topping Ideas:
- Pico de gallo
- Homemade guacamole (or store bought)
- Shredded cheese
- Sour cream
- Green onions
- Avocado crema
- Crushed tortilla chips
- Low carb: use cauliflower rice or turn it into a salad on a bed of lettuce.
- Viral protein taco bowls: top the bowls with roasted sweet potatoes, cottage cheese, and hot honey for the viral protein taco bowls.
- Dairy-free: skip the cheese altogether or use cashew queso.
Nutrition
Serving: 1serving | Calories: 439kcal | Carbohydrates: 33g | Protein: 29g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 233mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2037IU | Vitamin C: 15mg | Calcium: 153mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Can I make these ahead of time?
Yes, store the components separately in the fridge for up to 4 days.
Can I freeze taco bowls?
Freeze the cooked beef and rice only then add fresh toppings after thawing and reheating.
What’s the best rice for taco bowls?
White rice is classic, but brown rice or cilantro lime rice adds extra flavor.
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