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Beef Barbaco Taco Bowls

These Barbacoa Beef Taco Bowls are an explosion of flavor and texture in every juicy, crispy bite and make a fabulous prep ahead dinner or Game Day favorite - do I hear taco bowl bar?!  

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings: 4 servings
Course: Main Course , Salad , Appetizer , Lunch , Dinner
Cuisine: Mexican

Ingredients

Barbacoa Beef
  • 6 cups Slow Cooker Barbacoa Beef Recipe
Cheesy Hash Browns
  • 1 (20 oz. pkg) frozen hash browns (with garlic, onion, salt, pepper)*
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon chili powder
  • 1 cup shredded sharp cheddar cheese
Black Beans & Sweet Corn
  • 1 oz. can black beans rinsed and drained
  • corn from 2 husks sweet corn OR 1 15 oz. can sweet corn, rinsed and drained
  • 1 red bell pepper chopped
  • 1/4 tsp EACH ground cumin, garlic powder, salt
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro
Toppings
  • 4-6 cups chopped romaine lettuce
  • 1 cup grape tomatoes halved
  • Chopped avocados optional
  • lots of crushed tortilla chips
Avocado Ranch
  • 1 large avocado peeled and pitted
  • 1/3 cup packed cilantro leaves
  • 2 garlic cloves peeled
  • 1/2 cup real mayonnaise (I use light)
  • 1/2 cup sour cream (may sub Greek yogurt)
  • 1/4 cup milk plus more as needed
  • 2 tablespoons lime juice
  • 2 teaspoons dried parsley
  • 1 teaspoons dried chives
  • 1/2 tsp EACH salt pepper, dried dill

Instructions

Slow Cooker Barbacoa Beef
    Cup of Yum
  1. Prepare Barbacoa Beef according to directions. You will not use all of the meat for this recipe.
Avocado Ranch
  1. Meanwhile, add all of the Avocado Ranch ingredients to a blender and "chop" then puree until smooth, scraping sides down as needed. Add additional milk, a tablespoon at a time to reach desired consistency. Chill before serving.
Black Beans and Corn
  1. (Skillet is Optional: you can also serve cold) Heat 1/2 tablespoon olive in a 12” nonstick skillet with sides over medium high heat. Add black beans, red bell peppers, corn, cumin, garlic powder and salt. Sauté 1-2 minutes, just to heat through. Transfer to a bowl and stir in lime juice and cilantro. Set aside.
Hash Browns
  1. To the same nonstick skillet, heat 3 tablespoons vegetable oil over medium heat. Add hash browns and press into an even layer with the back of a spatula. Sprinkle evenly with 1/2 teaspoon chili powder. Cook, without stirring for 6-8 minutes, or until the bottom is golden.
  2. Turn over hash browns, press down with spatula, and sprinkle evenly with 1 cup cheese. Cook an additional 6-8 minutes, until golden and crisp. Cover the hash browns the last couple minutes if the cheese hasn’t fully melted.
Assemble
  1. Evenly divide hash browns between 4-6 bowls. Top evenly with beef, black bean mixture, lettuce, tomatoes and plenty of crushed tortilla chips. Drizzle with Avocado Ranch. Serve with hot sauce and additional cilantro if desired.

Notes

  • *If you can't find a package with with garlic, onion, salt and pepper then lightly season with garlic powder, onion powder, salt and pepper.