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taco bowls in a white bowl with seasoned ground beef, rice, avocado, tomato, onion, corn, black beans, and dressing.

Ground Beef Taco Bowls

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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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Prep Time10 minutes
Cook Time8 minutes
Total Time15 minutes
Servings: 5
Author: Molly Thompson

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

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:
Variations & 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.

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
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!