Taco Bowl

Ingredients

• 1 lb Ground Beef (80% lean, broken up while cooking)
• 2 Tbsp Taco Seasoning (Store‑bought packet or homemade blend)
• 1 cup White Rice (Long‑grain, uncooked)
• 0.25 cup Fresh Cilantro (Leaves only, chopped)
• 2 Tbsp Lime Juice (Freshly squeezed from about 1 lime)
• 1 cup Corn Kernels (Canned or frozen, drained and rinsed)
• 1 cup Black Beans (Canned, rinsed and drained)
• 1 large Avocado (Diced, add just before serving)
• 0.5 cup Sour Cream (Full‑fat, for topping)
• 1 cup Shredded Cheese (Cheddar, Monterey Jack, or Mexican blend)
• 4 pieces Lime Wedges (For squeezing over the assembled bowl)
• 1 Tbsp Olive Oil (For sautéing the beef)
• to taste Salt
• to taste Black Pepper
• 2 medium Tomatoes (Diced for pico de gallo)
• 0.25 cup Red Onion (Finely diced for pico de gallo)
• 0.5 Jalapeño (Finely minced, optional for pico de gallo)

Instructions

1. Cook the Rice

   Rinse 1 cup white rice under cold water, then combine with 2 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed.

   Time: PT15M

   Temperature: Medium

2. Flavor the Rice

   Fluff the cooked rice with a fork, then stir in 1/4 cup chopped cilantro and 2 Tbsp fresh lime juice. Set aside, keeping it warm.

   Time: PT2M

3. Sauté the Ground Beef

   Heat 1 Tbsp olive oil in a skillet over medium‑high heat. Add 1 lb ground beef, breaking it up with a wooden spoon. When it begins to brown, sprinkle 2 Tbsp taco seasoning, salt and pepper, and continue cooking until fully browned, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium‑high

4. Heat Corn and Black Beans

   Add 1 cup corn kernels and 1 cup rinsed black beans to the skillet with the beef. Stir and heat through for 3‑5 minutes.

   Time: PT5M

   Temperature: Medium

5. Prepare Pico de Gallo

   In a small bowl combine 2 diced medium tomatoes, 1/4 cup finely diced red onion, 1/2 minced jalapeño (optional), the remaining cilantro from step 2, a squeeze of lime juice, and a pinch of salt. Mix gently.

   Time: PT5M

6. Dice the Avocado

   Cut the avocado in half, remove the pit, scoop out the flesh and dice into bite‑size pieces. Sprinkle with a little lime juice to prevent browning.

   Time: PT3M

7. Assemble the Taco Bowls

   Divide the cilantro‑lime rice among 4 serving bowls. Top each with a portion of seasoned beef, corn‑bean mixture, a spoonful of pico de gallo, diced avocado, a drizzle of sour cream, and a sprinkle of shredded cheese. Finish with a lime wedge on the side.

   Time: PT3M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

55g

Fat

25g

Fiber

8g