Easy Ground Beef Taco Bowls
Simple ingredients, bold taco flavor, and easy assembly make these ground beef taco bowls a reliable weeknight dinner you can pull off with minimal effort.
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Ingredients
For the Taco Beef:
- 1 lb lean ground beef 80/20 works great too
- 1 tbsp olive oil
- ½ medium yellow onion diced
- 3 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp oregano
- ¼ tsp cayenne pepper adjust to taste
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp tomato paste
- ¼ cup water or beef broth
For the Bowls:
- 2 cups cooked white or brown rice
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn fresh, frozen, or canned
- 1 cup shredded romaine lettuce
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- ½ cup shredded cheddar cheese
- ¼ cup sour cream
- Fresh cilantro lime wedges, and salsa for serving
Instructions
- Cook the aromatics. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Brown the beef. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6–8 minutes until no pink remains. Drain excess fat if needed.
- Season it up. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Add the tomato paste and water (or broth), stirring everything together. Let it simmer for 3–4 minutes until the sauce thickens and coats the meat.
- Warm the beans and corn. While the beef simmers, warm your black beans and corn in a small saucepan or microwave.
- Assemble the bowls. Divide the rice among four bowls. Top each with the seasoned beef, black beans, corn, lettuce, cherry tomatoes, and avocado. Finish with shredded cheese, sour cream, salsa, cilantro, and a squeeze of lime.
Servings: 4