Description
This vibrant Taco Rice Bowl is the ultimate deconstructed taco night dinner. Fluffy rice topped with seasoned ground beef, black beans, corn, fresh veggies, and a dollop of sour cream.
Ingredients
Scale
- 1 lb ground beef (85% lean)
- 4 cups cooked white rice (Warm)
- 1 packet taco seasoning (Or homemade blend)
- 1 can black beans (15 oz, rinsed and drained)
- 1 cup corn kernels (Canned or frozen)
- 2 Roma tomatoes (Diced)
- 1 1/2 cups cheddar cheese (Shredded)
- 1 cup lettuce (Shredded)
- 1/2 cup sour cream (For topping)
- 1 jalapeño (Sliced (optional))
- 1/4 cup fresh cilantro (Chopped)
Instructions
- Cook rice according to package directions; set aside and keep warm.
- Brown ground beef in a skillet; drain fat and simmer with taco seasoning and water.
- Rinse black beans, drain corn, and chop tomatoes, lettuce, and cilantro.
- Assemble bowls with rice, meat, beans, corn, tomatoes, cheese, and lettuce.
- Top with sour cream, jalapeños, and cilantro before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg