The Best & Easiest Taco Bowl Recipe
If you’re anything like me, taco night is a sacred ritual. But sometimes, I just can’t be bothered with the whole “folding and stuffing” situation. It gets to be so messy! Enter: the taco bowl. All the bold, zesty flavors of your favorite taco, but with zero mess and 100% satisfaction. This Taco Bowl Recipe is quick, hearty, and endlessly customizable!
Truthfully, I’ve always been a taco bowl gal. Picking up taco shells that crack halfway through my first bite? It’s a serious pain in the you know what. I’d rather toss everything into a bowl and get a perfect bite every single time!
Plus, when you skip the shell, you can pile on all the toppings like extra cheese, more salsa, beans, corn, and even some sliced jalapeños for lots of spice!
Why You’ll Love This Easy Taco Bowl Recipe
- Fast & foolproof: Ready in just 12 minutes, a taco bowl is seriously perfect for busy weeknights.
- Customizable: Mix and match proteins, toppings, or grains! You can make it however you like it!
- Meal prep superstar: Make it once, enjoy it all week long and don’t worry about what’s for dinner.
- Family-approved: Everyone can build their own bowl just the way they like it!
What is in a taco bowl?
A taco bowl is basically your favorite taco, deconstructed! Instead of a tortilla, everything gets layered in a bowl. Usually rice or quinoa on the bottom, then your protein (like ground beef or turkey), beans, veggies, and toppings galore.
Ground Beef Taco Bowl Ingredients
- Ground beef: Juicy and flavorful, the base of your bowl.
- Yellow onion: Adds depth and sweetness as it cooks with the beef.
- Taco seasoning: The flavor powerhouse! It’s smoky, spicy, and a little zesty.
- Cooked white rice: The perfect blank canvas to soak up all that flavor. For ease, I recommend using microwavable packets. My absolute favorite is Innovasian white rice!
- Black beans: Adds protein, fiber, and that classic taco texture.
- Corn: Sweet pops of flavor in every bite. I like to use frozen sweet corn and just warm it up in the microwave before using it.
- Cheddar cheese: Because every taco situation deserves melty cheese, am I right?
- Salsa: Adds freshness and a kick of acidity to balance it all out.
- Jalapeño: For spice lovers who like it hot.
- Cilantro: Optional for the finishing touch!
Taco Bowl Variations
- Ground Turkey Taco Bowl: Swap the beef for ground turkey or ground chicken for a lighter taco bowl. It’s just as flavorful and makes an easy high-protein meal prep option.
- Vegetarian Taco Bowl: Go vegetarian by swapping the meat for sautéed peppers, mushrooms, or extra beans. In this case, I would mix the beans or veggies with some taco seasoning in a pan to add some extra flavor.
- Swap the Grains: Use quinoa or Mexican rice instead of white rice for a boost of flavor and texture. You can also try cauliflower rice for a low-carb version.
Taco Bowl Toppings
Taco bowls are all about the toppings! While I used black beans, corn, cheese, salsa, and jalapeños, you can mix and match your favorites to make each bowl your own! Here are some great additional topping ideas:
- Shredded lettuce
- Diced tomatoes
- Avocado or guacamole
- Pico de gallo
- Sour cream or Greek yogurt
- Crushed tortilla chips
- Hot sauce or salsa verde
- Cilantro jalapeño taco sauce
How to Make a Taco Rice Bowl
For the full list of ingredients and instructions, click here.- Cook the Beef & Onion: In a skillet add the ground beef and onion. Cook over medium heat for 7-10 minutes or until the juices run clear.
- Add Taco Seasoning: Add the taco seasoning to the beef. Mix for 1 minute or until combined.
- Assemble Bowls: Place the rice in a bowl. Add the beef and the remainder of the ingredients to the bowl.
Lauren’s Top Tips for the Best Taco Bowl
- Use high-quality toppings! I recommend using fresh ingredients and high quality toppings like your favorite jarred salsa for the best flavor here.
- Toast your corn! If you have the time, give your corn a quick sauté or char in a skillet for a few minutes until it’s golden and lightly blistered. It adds a nice charred flavor! Or, you can grill an ear of corn if corn is in season!
- Don’t skip the seasoning! The taco seasoning is what gives these that perfect Tex-Mex flavor. It deepens the flavor and gives your beef that restaurant-style richness.
- Stir things up a little before diving in! Tossing your rice, beans, and toppings together ensures you get a perfect mix of creamy, crunchy, spicy, and cheesy goodness in every forkful.
Storing and Freezing Suggestions for Taco Bowls
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- To freeze: Store the cooked beef and rice separately in freezer-safe containers for up to 2 months.
- To reheat: Microwave in 30-second bursts until heated through, then top with fresh ingredients.
Taco Bowl Meal Prep
These taco bowls are made for meal prep. Cook the beef and rice ahead of time, then portion them into containers with beans and corn. Keep your cold toppings, like salsa, cheese, and cilantro, in separate containers. When it’s time to eat, just heat up the base and add your toppings fresh. Boom: instant taco night all week long!
Taco Bowl FAQs
Use brown rice, quinoa, or cauliflower rice as your base, and load up on veggies. Opt for lean ground beef or turkey, and go light on the cheese!
Ground beef is classic, but ground turkey, chicken, or even shredded rotisserie chicken work great.
Start with rice or grains, add your favorite protein, then layer beans, veggies, cheese, and all the toppings your heart desires.
More Rice Bowl Recipes to Try
- Chicken Fajita Bowl
- Hibachi Bowl with Yum Yum Sauce
- Steak Taco Bowls
- Air Fryer Salmon Bowls
- Teriyaki Chicken Bowl
Quick & Easy Taco Bowl Recipe
Ingredients
Method
- Cook the rice. Rinse the rice until water runs clear. Add to a pot with water, oil, and salt. Bring to a boil, then cover and cook on low for 10 minutes. Remove from heat, fluff with a fork, and set aside.
- Prep the meat. In a skillet add the ground beef and onion. Cook over medium heat for 7-10 minutes or until the juices run clear. Add the taco seasoning to the beef. Mix for 1 minute or until combined.
- Assemble the bowls. Place the cooked rice in a bowl. Add the beef and the remainder of the ingredients to the bowl with all your favorite toppings.
Nutrition
Notes
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- To freeze: Store the cooked beef and rice separately in freezer-safe containers for up to 2 months.
- To reheat: Microwave in 30-second bursts until heated through, then top with fresh ingredients.
