Make the Cilantro Lime Rice

• Add rice, chicken broth, garlic powder, ground cumin, onion powder, and cayenne pepper to a rice cooker.
• Once cooked, stir in butter, lime juice, and cilantro. Season with salt and pepper.
• (Stovetop method: Cook rice per package directions, then mix in butter, lime juice, and cilantro.)

Make Taco Bowl Shells (Optional but Delicious!)

• Preheat oven to 350°F (175°C). Spray the inside of 4 oven-safe bowls with cooking spray.
• Heat vegetable oil in a skillet over medium heat.
• Lightly fry each tortilla for 30-45 seconds per side.
• Transfer each tortilla to a prepared bowl, shaping it into the bowl.
• Bake for 12-15 minutes until crispy. Cool before filling.

Cook the Taco Meat, Beans & Corn

• Heat vegetable oil in a skillet over high heat. Add corn and char for about 5 minutes. Reduce heat, add black beans, season with salt and pepper, and warm through. Set aside.
• In the same skillet, cook ground beef with onion and garlic until browned.
• Stir in chili powder, cumin, smoked paprika, oregano, salt, salsa, green chilies, and cayenne. Simmer for 5 minutes.

Assemble Your Taco Bowls!

• Start with a base of cilantro lime rice.
• Add seasoned taco meat, charred corn, and black beans.
• Top with lettuce, guacamole, pico de gallo, sour cream, cilantro, and lime wedges.
• Serve with tortilla chips for extra crunch. Enjoy!