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4.8 from 408 votes

Floating Taco Bowls with Creamy Lime Dressing

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Course: Main Course
Cuisine: American , Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
  5. For the dressing: combine all the ingredients together in a blender and process until smooth.
  6. 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

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

% 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.