Taco Bowl
This hearty and delicious Southwest taco bowl recipe is loaded with seasoned taco meat, cilantro lime rice, corn, black beans, and shredded cheddar cheese. Delicious topped with sour cream, sliced green onions, salsa, sliced avocado, or any of your favorite toppings.
Servings: 4 Servings
Ingredients
- 1 ½ pounds ground beef
- ¼ cup taco seasoning
- ¾ cup water
- 1 onion, diced
- 15 ounce can whole kernel corn, drained
- 15 ounce can black beans, drained and rinsed
- 3 cups cooked rice
- 2 tablespoons butter
- ¼ cup fresh cilantro chopped
- Optional toppings:
- Sharp cheddar cheese shredded
- Green onions sliced
- Salsa
- Hot sauce
- Sour cream
Instructions
- In a large skillet or pan, brown ground beef and onions until ground beef is no longer pink and onions are tender.
- Drain grease and return to pan.
- Mix taco seasoning with water and add to meat mixture.
- Stir to combine and let cook over low-medium heat for 5-6 minutes. Remove from heat.
- In a small saucepan, heat corn.
- In another small saucepan, heat black beans.
- In a medium pot, add cooked rice, butter, and cilantro. Stir until butter is melted and everything is well incorporated.
- Assemble bowls by adding rice, taco meat mixture, corn, black beans, shredded cheese and any other desired toppings.