Taco Bowl
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
1981 kcal
-
Course
Main Course
-
Cuisine
Mexican
Taco Bowl
Report
This quick & simple taco bowl is filled with fresh ingredients and topped with a creamy cilantro dressing. It's a perfect taco twist.
Share:
Ingredients
Creamy Cilantro Dressing
- 1 packet Ranch dip mix, about 3 tablespoons
- 1 cup mayonnaise
- 1 cup sour cream
- 1 bunch cilantro
- 1 teaspoon minced garlic
- 1-3 teaspoon diced jalapenos
- ½-⅔ cup milk
Taco Meat
- 1 pound ground beef
- 1 (1-ounce) envelope taco seasoning
- ¾ cup water
Base and Toppings
- 6 cups cooked rice
- 3 cups chopped romaine lettuce
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained and rinsed
- 2 Roma tomatoes, diced
- 1 avocado, halved, pitted, peeled, diced
- 2 tablespoons chopped fresh cilantro leaves, for garnish
Add to Shopping List
Instructions
- Blend Ranch dip mix, mayonnaise, sour cream, cilantro, minced garlic, and 1-3 teaspoons diced jalapenos in the blender. Add milk until it's the consistency you want. Refrigerate until ready to serve.
- Cook ground beef in a large skillet. Add ¾ cup water and stir in a packet of taco seasoning to the skillet and bring to a boil. Reduce heat and simmer for about 5 minutes.
- Assemble bowls by adding 1 cup of cooked rice to each bowl and dividing the beef mixture, chopped lettuce, corn, black beans, chopped tomatoes, avocado, and fresh cilantro in each bowl.
- Drizzle with creamy cilantro dressing. Serve immediately.
Notes
- Cooked rice. Our favorite is Cilantro Lime Rice or try our Instant Pot Brown Rice or white Crock Pot Rice.
- Prep ahead of time. The lettuce and tomatoes, meat, rice, and dressing can all be prepared 1-2 days ahead of time and stored in separate containers in the fridge. The rice and meat can even be frozen for 4-6 weeks. Reheat the rice and meat before serving.
- Store leftover ingredients in separate airtight containers in the fridge for 3-4 days.
- Store a leftover taco bowl. Remove as much of the toppings as you can. Store the rice & beans in a container and the toppings in a separate container. Reheat in the microwave and add the lettuce and avocados back into the bowl.
Nutrition Information
Show Details
Calories
1981kcal
(99%)
Carbohydrates
308g
(103%)
Protein
94g
(188%)
Fat
44g
(68%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
12g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
2246mg
(94%)
Potassium
3761mg
(107%)
Fiber
64g
(256%)
Sugar
4g
(8%)
Vitamin A
3519IU
(70%)
Vitamin C
26mg
(29%)
Calcium
258mg
(26%)
Iron
19mg
(106%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1981 kcal
% Daily Value*
| Calories | 1981kcal | 99% |
| Carbohydrates | 308g | 103% |
| Protein | 94g | 188% |
| Fat | 44g | 68% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 2246mg | 94% |
| Potassium | 3761mg | 80% |
| Fiber | 64g | 256% |
| Sugar | 4g | 8% |
| Vitamin A | 3519IU | 70% |
| Vitamin C | 26mg | 29% |
| Calcium | 258mg | 26% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
Other Recipes
You'll Also Love
Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
Mexican, Vegan, gluten-free
4.9
(24 reviews)
Cauliflower Taco Meat - Cauliflower Walnut Taco Filling
Mexican, Vegan, gluten-free
5.0
(75 reviews)