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Taco Bowls

Taco Bowls
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These flavorful taco bowls are packed with juicy taco-seasoned meat, zesty cilantro lime rice, black beans, and corn, all topped with your favorite fixings! Perfect for meal prep, busy weeknights, or a DIY taco bar. Plus, make your own crispy taco bowl shells for an extra crunch

Ingredients

Units Scale

Taco Bowl Shells (Optional)

  • 4 burrito-size flour tortillas (10–12 inches)
  • 1 tbsp vegetable oil
  • Cooking spray

Cilantro Lime Rice

  • 1 1/2 cups white long-grain or brown rice
  • Chicken broth (amount per rice cooker instructions)
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Dash of cayenne pepper
  • 2 tbsp butter
  • 1/2 cup cilantro, chopped
  • 2 tbsp lime juice
  • Salt and pepper to taste

Taco Meat, Beans & Corn

  • 1 lb lean ground beef (or ground turkey)
  • 1 small onion, chopped (or 1 tsp onion powder)
  • 4–6 garlic cloves, minced (or 1 tsp garlic powder)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 cup mild salsa (use medium for more spice)
  • 3 tbsp mild diced green chilies (optional)
  • 1/8–1/4 tsp cayenne pepper (adjust to taste)
  • 1 (15 oz) can sweet corn, drained and rinsed (or fresh corn from 2 cobs)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/2 tbsp vegetable oil

Toppings (Optional & Customizable!)

  • Chopped lettuce
  • Guacamole or chopped avocado
  • Pico de gallo or chopped tomatoes
  • Sour cream
  • Fresh cilantro
  • Lime wedges
  • Tortilla chips

Instructions

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! 

Notes

  • Swap beef for chicken, shrimp, or tofu.
  • Make it spicy with extra cayenne or jalapeños!
  • Meal prep friendly: Store in separate containers and assemble fresh.

Nutrition

Find it online: https://www.cookflash.com/taco-bowls/