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Easy Taco Rice Bowl

A delightful and satisfying dish that combines the wonderful flavors of tacos with the comforting base of rice, perfect for family dinners or quick weeknight meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Use leftover rice if available.
  • 1 pound ground beef or chicken For a vegetarian option, substitute with plant-based protein.
  • 1 can black beans Drain and rinse before use.
  • 1 cup corn Fresh or frozen corn can be used.
  • 1 cup diced tomatoes
  • 1 packet taco seasoning Use gluten-free seasoning if necessary.
  • 1 cup shredded cheese Cheddar or Monterey Jack works well.
  • 1 each avocado, sliced Fresh avocado adds a vibrant touch.
  • 1 bunch fresh cilantro For garnish.
  • for serving sour cream Optional topping.

Method
 

Cooking the Meat
  1. Heat a large skillet over medium heat. Add the ground beef or chicken and cook until browned. Drain excess fat if necessary.
Adding Seasoning and Vegetables
  1. Sprinkle taco seasoning over the cooked meat. Add black beans, corn, and diced tomatoes. Mix well and cook for about 5 minutes until heated through.
Assembling the Bowls
  1. Add a layer of cooked rice to the bottom of each bowl. Spoon the meat mixture on top and sprinkle with shredded cheese and sliced avocado.
Garnishing and Serving
  1. Top each bowl with fresh cilantro and serve with sour cream on the side.

Notes

Customize your bowl with desired toppings like diced jalapeños, tomatoes, and extra avocado. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2-3 months.