Easy Ground Beef Taco Bowl Recipe
This easy Beef Taco Bowl is one of the best quick dinners for busy weeknights. Seasoned ground beef is simmered with taco seasoning, salsa or tomato sauce, and optional beans and corn, then spooned over rice and piled high with your favorite toppings. It’s hearty, family friendly, totally customizable, and perfect for lunch the next day.
Servings: 4
Cost: $15
Equipment
- skillet
- chef's knife
- cutting board
- spatula
- measuring cup
- measuring spoon
Ingredients
For the taco beef
- 1 lb ground beef 85/15 or 90/10
- 1 small onion diced (optional)
- 2 cloves garlic minced (optional)
- 1 packet taco seasoning or 2–3 Tbsp homemade
- 1/3 cup water
- 1/2 cup salsa (any heat level) or 1 (8 oz) can tomato sauce
- 1 cup black beans drained and rinsed (optional)
- 1 cup corn (frozen, thawed) (optional)
- Salt & pepper to taste
- 1 Tablespoon lime juice optional
For the bowls
- 3 cups cooked rice white, brown, or cilantro-lime rice
- Shredded lettuce
- Diced tomatoes or pico de gallo
- Shredded cheese cheddar, Monterey Jack, or Mexican blend
- Sour cream or Greek yogurt
- Sliced avocado or guacamole
- Sliced jalapeños optional
- Cilantro and lime wedges optional
Optional tortilla bowl shells
- 4 burrito-size flour tortillas 10-inch or large corn tortillas (see notes)
- Cooking spray or a little oil
- Pinch of salt
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and onion (if using).
- Cook 6–8 minutes, breaking it up, until browned. Drain excess grease if needed.
- Add garlic (if using) and cook 30 seconds.
- Stir in taco seasoning and water. Add salsa (or tomato sauce).
- Simmer 3–5 minutes until saucy and thick. Stir in beans/corn if using and heat through.
- Finish with lime juice (optional). Taste and adjust salt/pepper.
- Add rice to each bowl.
- Spoon on taco beef.
- Top with lettuce, tomatoes, pico de Gallo, cheese, avocado, sour cream, and any extras.
- Serve with lime wedges and crushed tortilla chips if you want crunch.
Tortilla Bowl Shells (Oven Method)
- Preheat oven to 400°F.
- Lightly coat tortillas with cooking spray (or brush with oil) on both sides and sprinkle with a pinch of salt.
- Press each tortilla into an oven-safe bowl (or invert over the outside of an oven-safe bowl for a domed shell).
- If pressing inside the bowl, leave it “open” like a bowl.
- Bake 10–14 minutes, until crisp and golden.
- Cool 2–3 minutes, then gently remove and fill with rice + taco toppings.
Notes
- Store the beef, rice, and toppings separately for the best leftovers.
- Use salsa for a little extra flavor or tomato sauce for a more classic taco meat texture.
- Black beans and corn are optional but make the bowls extra hearty.
- Greek yogurt is an easy swap for sour cream.
- For extra crunch, top with crushed tortilla chips or serve in a baked tortilla bowl.
- This recipe is great for meal prep and easy lunches throughout the week.
Nutrition
Calories: 427kcal | Carbohydrates: 57g | Protein: 33g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 313mg | Potassium: 805mg | Fiber: 6g | Sugar: 4g | Vitamin A: 286IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 4mg