Easy Ground Beef Taco Bowls Recipe

Bybob sinclair

I enjoy preparing dishes that are uncomplicated yet rewarding, and these Easy Ground Beef Taco Bowls fit the bill nicely. They are generous and packed with taste, featuring 1 pound of ground beef as the main event.

I begin by cooking a small onion, diced, and 2 cloves of minced garlic in a tablespoon of olive oil. This is my aromatic base.

I then sit at the stove and watch as the beef browns, breaking up the meat with a spatula and stirring in a packet of taco seasoning. I pour in just half a cup of beef broth (or water) and let the whole thing simmer for a couple of minutes.

I like to include nutritious components in these taco bowls, such as 1 cup of cooked rice, black beans, and corn. These ingredients not only add texture but are also packed with fiber, making the dish super filling.

A cup of diced tomatoes gives it a fresh, juicy flavor, and shredded cheddar cheese adds richness, melting to creamy perfection. I top it all with diced avocado for a fresh bite and chopped cilantro for a herbaceous hit.

A squeeze of lime juices it up and brings out all the flavors. Of course, salt and pepper are essential to making all these elements come together tastefully.

Overall, this meal feels great to eat and gives me a nice boost in nutrients.

Ingredients photo for Easy Ground Beef Taco Bowls Recipe

Ingredients

Ingredients photo for Easy Ground Beef Taco Bowls Recipe

Ground Beef:
Protein-rich, offers a hearty, umami-rich foundation.

Onion:
Contributes sugars and flavors, full of antioxidants.

Garlic:
Improves taste, provides benefits for a healthy heart.

Taco Seasoning:
Yields flavorful, spicy, and smoky tastes; allows adjustment of heat levels to suit the user.

Black Beans:
Rich in fiber, increases protein content.

Corn Kernels:
Imparts an element of sweetness and a desirable texture, serving as a carbohydrate source.

Tomatoes:
Succulent and sharp, loaded with ascorbic acid.

Cilantro:
Flavor that is fresh and herbal, digestion that is supported.

Avocado:
Smooth, rich, and full of good-for-you fats.

Lime:
Enlivens tastes, abundant in vitamin C.

Ingredient Quantities

  • 1 pound ground beef

  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 packet taco seasoning (or homemade seasoning)

  • 1/2 cup beef broth or water

  • 1 cup cooked rice

  • 1 cup canned black beans, rinsed and drained

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1 cup diced tomatoes

  • 1/4 cup chopped fresh cilantro (optional)

  • 1 cup shredded cheddar cheese

  • 1 avocado, diced

  • 1 lime, cut into wedges

  • Salt and pepper to taste

Instructions

1. In a big frying pan, warm the olive oil over a medium flame. Toss in the onions, and sauté until they begin to soften and turn clear, approximately 3-4 minutes.

2. The minced garlic should be added to the skillet and sautéed for another minute until fragrant.

3. Raise the heat to medium-high and put the ground beef in the skillet. Cook it, breaking it apart with a spatula, until it is brown and cooked through. Expect this to take about 6-8 minutes.

4. Remove any extra fat from the skillet and place it back on the heat.

5. The taco seasoning should be sprinkled over the beef and stirred well to ensure even coating. Next, the beef broth (or water) is added, and the mixture is brought to a lovely simmer. About 5 minutes later, after some leisurely stirring, the liquid is mostly absorbed and we’re ready for the next step.

6. To the skillet, add the cooked rice, black beans, corn, and diced tomatoes. Stir until everything is combined and heated through, about 3-4 minutes.

7. Add salt and pepper as desired to season the mixture. If you wish, fold in the chopped cilantro.

8. Take the skillet off the heat and add a generous sprinkle of shredded cheddar cheese all over the top. Let it sit for a minute or two until the cheese is all melty and perfect.

9. Split the mixture between bowls. Place avocado on top of each dish.

10. Lime wedge servings on the side squeeze on top before eating. Serve taco bowls with lime wedges on the side. Enjoy!

Equipment Needed

1. Large frying pan or skillet
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Can opener (for black beans and corn, if canned)
8. Mixing bowl (optional)
9. Cheese grater (if not using pre-shredded cheese)
10. Serving bowls
11. Spoons or forks for serving

FAQ

  • Q: Can I use a different type of meat instead of ground beef?Yes, ground turkey, chicken, or even a plant-based meat alternative may be used in place of the specified ingredient.

  • Q: Do I have to use canned black beans?You can use cooked dried black beans instead of canned beans.

  • Q: How can I make my own taco seasoning?Make a simple homemade seasoning mix by combining chili powder, paprika, cumin, garlic powder, onion powder, oregano, and salt.

  • Q: Can I use quinoa instead of rice?Certainly! Quinoa is an excellent alternative and contributes a touch of nuttiness to the flavor profile of the dish.

  • Q: Is there a way to make this recipe dairy-free?Yes, just leave out the cheese or use an alternative cheese that doesn’t contain dairy.

  • Q: How do I make this recipe spicier?If you wish to amp up the temperature, you can add any of the following: diced jalapeños, a pinch of cayenne pepper, or a few splashes of hot sauce.

Substitutions and Variations

Ground Beef: For a lighter or vegetarian option, substitute with ground turkey, chicken, or plant-based crumbles.
Olive Oil: Substitute with vegetable oil or avocado oil.
Beef Broth: Substitute chicken broth, vegetable broth, or even seasoned water for a mild flavor difference.
Rice that has been cooked: Use quinoa, cauliflower rice, or a whole grain such as farro to diversify not only your texture but also the nutritional profile of your dish.
Black Beans in a Can: Pinto beans, kidney beans, or chickpeas can serve as stand-ins.