Floating Taco Bowls with Creamy Lime Dressing
User Reviews
4.8
408 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 5 mins
-
Servings
6 servings
-
Course
Main Course
Floating Taco Bowls with Creamy Lime Dressing
Report
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Share:
Ingredients
Tacos:
- 1 ½ pounds lean ground beef or ground turkey
- ½ cup chopped onion
- 2-3 cloves garlic finely minced or 1 teaspoon garlic powder
- 1 can (6-ounces) tomato paste
- 1 can (15-ounces) tomato sauce
- 3 cups chicken broth I use low-sodium
- ½ cup long grain, basmati, or jasmine white or brown rice
- 1 can (15-ounces) black or pinto beans rinsed and drained
- 1 tablespoon chili powder (see note)
- 2 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon paprika smoked or sweet
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
Creamy Lime Dressing:
- 1 cup buttermilk
- ½ cup mayonnaise
- 4 ounces cream cheese, light or regular softened to room temperature
- ¼ cup fresh cilantro more or less to taste
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch of black pepper
Toppings:
- corn chips lightly crushed
- shredded cheese
- chopped lettuce
- chopped tomatoes
- sliced olives
- Sliced or chopped avocados
Instructions
- Stovetop Directions: In a deep 12-inch skillet, electric skillet, or saucepan set over medium heat, cook the ground beef or turkey, onion, and garlic with a pinch of salt and pepper. Break the meat into small pieces as it cooks; continue cooking until the meat is no longer pink. Drain excess grease and return to the heat.
- Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine. Bring to a simmer and cook for 30-35 minutes until the rice is tender. Stir often and moderate heat to prevent sticking.
- Slow Cooker Directions: brown the ground beef or turkey, onion and garlic the same as in step #1 above. Transfer the mixture to a 5-quart or larger slow cooker. Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- For the dressing: combine all the ingredients together in a blender and process until smooth.
- Serve the taco meat over crushed corn chips. Top with shredded cheese, lettuce, dressing, and any additional toppings your heart desires (like, tomatoes, olives, avocados, etc).
Notes
- Rice: if using brown rice, I'd suggest increasing the broth by 1 additional cup.
- Chili Powder: because chili powder is a blend of spices, different brands have varying degrees of heat. Moderate as needed in the recipe if you want to lessen or increase the heat.
- Dressing: the dressing can be made several days in advance - the flavors get better if made a day ahead of time, but it's delicious whipped up the night of, too.
- Instant Pot: I have not tried this in the Instant Pot/pressure cooker yet.
Nutrition Information
Show Details
Serving
1 serving
Calories
447kcal
(22%)
Carbohydrates
43g
(14%)
Protein
35g
(70%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
88mg
(29%)
Sodium
2561mg
(107%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 447kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 35g | 70% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 88mg | 29% |
| Sodium | 2561mg | 107% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
408 reviews
Excellent
Other Recipes
You'll Also Love
