Taco Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
1981 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Bowl
Description
The Taco Bowl recipe uses cooked rice as a base topped with seasoned ground beef prepared with taco seasoning and water to develop flavor and moisture. Fresh toppings include chopped romaine lettuce, diced tomatoes, avocado, corn kernels, and rinsed black beans, adding color, texture, and nutrition.
The creamy cilantro dressing is made by mixing ranch dip mix, mayonnaise, sour cream, fresh cilantro, minced garlic, diced jalapenos, and milk for thinning. This dressing enhances the bowl with a bright, tangy flavor and a bit of spice depending on jalapeno amount, tying together the ingredients with smooth texture contrasts.
The bowl can be assembled just before serving to keep greens fresh and avocado vibrant. It suits meal prep since most components can be prepared one to two days ahead and stored separately, including freezing rice and meat for longer storage. Leftovers can be reheated and combined, with fresh ingredients like lettuce and avocado added afterward. This recipe provides a flexible meal with protein, vegetables, and grains in one dish.
Ingredients
Creamy Cilantro Dressing
- 1 packet ranch dip mix about 3 tablespoons
- 1 cup mayonnaise
- 1 cup sour cream
- 1 bunch cilantro
- 1 teaspoon garlic minced
- 1-3 teaspoon jalapeno pepper diced
- ½-⅔ cup milk
Taco Meat
- 1 pound ground beef
- 1 (1-ounce) envelope taco seasoning
- ¾ cup water
Base and Toppings
- 6 cups rice cooked
- 3 cups romaine lettuce chopped
- 1 (15.25 ounce) can corn drained, whole kernel
- 1 (15 ounce) can black beans drained and rinsed
- 2 Roma tomato diced
- 1 avocado halved, pitted, peeled, diced
- 2 tablespoons cilantro for garnish, chopped fresh leaves
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
- Rice can be cilantro lime rice, Instant Pot brown rice, or Crock Pot white rice depending on preference.
- Most ingredients such as lettuce, tomatoes, meat, rice, and dressing can be prepped 1-2 days ahead and refrigerated separately.
- Rice and meat freeze well for 4-6 weeks; thaw and reheat before serving.
- Store leftover taco bowl ingredients separately to maintain freshness; reheat rice and beans, then add fresh lettuce and avocado before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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