Description
A flavorful and hearty Taco Bowl featuring seasoned ground beef, black beans, fire-roasted corn, and fluffy rice, topped with fresh lime and cilantro. Perfect for a quick weeknight dinner or meal prep, this recipe combines vibrant Mexican-inspired flavors into one satisfying bowl.
Ingredients
Scale
Rice
- 1 cup rice
- 2 cups chicken broth (or stock or water, for cooking the rice)
- 1 tablespoon butter
Beef Mixture
- 1 pound extra-lean ground beef (85/15 or higher)
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Additional Ingredients
- 1/2 cup mild picante sauce (found next to salsas in the grocery store)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (15-ounce) can fire-roasted corn (rinsed)
- 1 large lime
- 1/3 cup finely chopped cilantro
Toppings
- Toppings as desired (such as shredded cheese, sour cream, avocado, lettuce, tomatoes, or jalapeños)
Instructions
- Cook the Rice: In a medium saucepan, combine 1 cup rice with 2 cups chicken broth and 1 tablespoon butter. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
- Prepare the Beef Mixture: While the rice cooks, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Season the Beef: Stir in the chili powder, paprika, cumin, cayenne pepper, oregano, salt, and pepper. Cook for another 1-2 minutes to allow the spices to bloom and coat the beef well.
- Add Picante Sauce and Beans: Mix in the 1/2 cup mild picante sauce and the drained black beans and fire-roasted corn. Stir and cook for an additional 3-4 minutes until heated through.
- Assemble the Taco Bowls: Fluff the cooked rice with a fork and divide among four bowls. Top each with a generous portion of the seasoned beef and bean mixture.
- Garnish and Serve: Squeeze fresh lime juice over each bowl and sprinkle with finely chopped cilantro. Add any additional desired toppings such as shredded cheese, sour cream, or avocado.
Notes
- This easy-to-make Taco Bowl is a go-to for busy weeknights or meal prep! Packed with seasoned ground beef, black beans, rice, and fresh veggies—it’s a filling, flavor-packed meal you’ll love.
- For a vegetarian version, substitute the ground beef with cooked lentils or a plant-based ground meat alternative.
- Adjust the spice level by varying the amount of cayenne pepper or choosing a spicier picante sauce.
- Cooked rice can be swapped out for quinoa or cauliflower rice for different textures or dietary preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 513 kcal
- Sugar: 1 g
- Sodium: 590 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 66 g
- Fiber: 11 g
- Protein: 40 g
- Cholesterol: 78 mg
