An easy-to-make Taco Bowl recipe! This meal is filling, packed with good ingredients, and is a great make-ahead weekly meal prep option.
Ingredients
2 cup
Chicken broth (stock), low sodium
1 tsp
Butter, salted
1 cup
Brown rice, medium-grain, dry
2 tbsp
Lime juice (fresh)
1 tsp
Lime peel (zest)
1/3 cup
Cilantro (coriander)
(fresh, finely chopped)
454 gm
Beef, ground, extra lean
1 tbsp
Chili powder
1 tsp
Paprika
1 tsp
Cumin
1/4 tsp
Cayenne pepper
1/2 tsp
Oregano, dried
1/2 tsp
Salt
1/2 tsp
Black pepper
1 can (15oz)
Black beans, canned
1 can (11oz)
Sweet corn, canned, drained
(rinsed)
1 cup chopped
Tomato
(diced)
4 cup
Lettuce, spring mix (mesclun)
(or greens of choice)
1 cup shredded
Cheddar cheese, reduced fat (18%)
(optional)
6 tbsp
Sour cream, light
(optional)
6 tbsp
Salsa, ready-to-serve
(optional)
1 1/2 avocado(s)
Avocado
(optional)
Instructions
Prepare the Cilantro-Lime Rice. Bring chicken stock to a boil over medium-high heat. Stir in the butter and rice and return to a boil. Reduce the heat to low, cover, and simmer until the rice is cooked through and tender. Stir in the lime juice, lime zest, and cilantro.
Ready the Taco Meat. Heat a large skillet and add in the ground beef. Cook and crumble until browned through (draining off and discarding any grease). Stir in the seasonings (chili powder, paprika, cumin, cayenne, oregano, salt, & pepper), and heat until fragrant.
Assembly/Meal Prep.
To serve as a meal: Layer the rice, taco meat, beans, and corn (warm beans and corn by tossing with hot rice or hot taco meat). Add your greens, then your favorite toppings, such as grated Cheddar cheese, a spoonful of sour cream, salsa, fresh diced/sliced avocado, and fresh tomatoes.
Meal Prep: Add cooked and cooled rice, cooked and slightly cooled beef, beans, and corn to your meal prep containers. Separate toppings into individual containers or plastic bags. Cover/seal everything tightly and refrigerate for 4-5 days. Warm rice, beef, corn, and beans mixture in a microwave or skillet together and add the prepared toppings.
Notes:
To speed up the preparation process, cook the meat and rice the night before and assemble in the morning.
Quick tip: For extra veggies, fry up some diced bell pepper and red onion with the taco meat after it's finished cooking.
