Loaded Mexican Taco Bowl
A hearty and customizable taco bowl featuring seasoned ground beef, rice, and fresh toppings.
Ingredients
Main Ingredients
- 1 cup white rice uncooked
- 1 tbsp olive oil
- ⅓ cup onion chopped
- 1 small jalapeño optional
- 3 garlic cloves chopped
- 1 lb lean ground beef
- 1 15 oz can black beans, drained and rinsed
- 1 tbsp tomato paste
- ½ tsp salt
- ½ tsp pepper
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp dried oregano
- 1 tsp garlic powder
- ¼ cup chipotle peppers in adobo sauce
- 4 tbsp water
- 3 tbsp fresh cilantro chopped (plus more for garnish)
- 1 avocado
- ⅓ cup salsa for topping
- ⅓ cup shredded cheese
Instructions
- Begin by cooking the rice according to the package instructions, which typically takes about 20 minutes. This will serve as the base of your taco bowl.
- While the rice is cooking, heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned, about 5-8 minutes. Be sure to break up the meat as it cooks for even browning.
- Once the beef is browned, stir in the chopped onion, tomato paste, salt, pepper, cumin, chili powder, and any additional spices you enjoy. Mix well and let the flavors meld together for about 2 minutes.
- In a small blender, combine chipotle peppers with a splash of water. Blend until smooth, then add this mixture to the skillet along with the drained black beans. Let it simmer for an additional 2 minutes to heat through.
- In a small bowl, mash the avocado with 1 tablespoon of chopped cilantro and a pinch of salt to make a creamy guacamole.
- To assemble your bowls, start with a generous base of rice. Next, add the seasoned beef mixture on top. Finally, finish with guacamole, salsa, shredded cheese, and any extra chopped cilantro. Don't hesitate to add other toppings like sour cream or extra avocado for more flavor!
Notes
For a milder flavor, omit the jalapeño or use less chipotle peppers. You can customize your bowls with other toppings like corn, diced tomatoes, or lettuce.