Beef Taco Bowl: 5 Irresistible Ways to Enjoy It

Delicious and wholesome Taco Bowl featuring seasoned ground beef, black beans, rice, and fresh veggies. Perfect for busy weeknights or meal prep.

Scale

1 cup rice
2 cups chicken broth (or stock or water, for cooking the rice)
1 tablespoon butter
1 large lime
1/3 cup finely chopped cilantro
1 pound extra-lean ground beef (85/15 or higher)
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup mild picante sauce
1 (15-ounce) can black beans (drained and rinsed)
1 (15-ounce) can fire-roasted corn (rinsed)
Any desired toppings such as shredded cheese, sour cream, avocado, chopped tomatoes, lettuce, or jalapeños

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In a medium saucepan, combine 1 cup of rice, 2 cups of chicken broth, and 1 tablespoon of butter. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
While the rice is cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
Add chili powder, paprika, cumin, cayenne pepper, dried oregano, salt, and pepper to the cooked beef. Stir to combine and cook for an additional 1-2 minutes to toast the spices.
Stir in the mild picante sauce, black beans, and fire-roasted corn. Cook for 3-4 minutes until heated through.
Stir the chopped cilantro and the juice of 1 large lime into the cooked rice for a fresh, zesty flavor.
Spoon the lime-cilantro rice into bowls, top with the seasoned beef mixture, and add any desired toppings such as shredded cheese, sour cream, avocado, or lettuce.