If you’ve ever wondered what types of meals wind up in the regular rotation in my house, wonder no more. Ground Beef Taco Bowls make an appearance at least every other week. They are easy, affordable, everyone likes them, and I always have these ingredients in the house. If there ever was a way to stretch a pound of ground beef, I’m going to make it happen.
We’re big on the “bowl” concept in our house for a lot of meals. I don’t cook multiple meals each night and I can’t believe that some people actually do that. I put a lot of choices out and let everyone take what they want. Somewhere in that choice will be some fiber and nutrients.
Ground Beef Taco Bowls Nutrition
I’m extremely purposeful in the meals I create at home. I realize that my children are not going to choose vegetables on their own, but when they are part of a meal, there will always be a vegetable that they like.
For example, I know that my daughter will not choose the peppers for this bowl, but she will take the lettuce, corn, tomatoes, and avocado cilantro sauce—that’s good enough for me. My son will not choose the sauce and isn’t big on ground beef, but he’ll load up on vegetables.
One modification that I have done before that takes almost no time is to drain and rinse a can of chickpeas, push the ground beef to one side of the pan and add the chickpeas on the other side to warm them up…my son will always choose chickpeas over beef.
If you look at the ingredients in this recipe, it’s veggie-forward, which means NUTRIENTS! We’re talking vitamin C, potassium, vitamin K, vitamin A, iron, zinc, and fiber!
The Avocado Cilantro Sauce is a must-make for this bowl and the red pepper flakes give it a nice punch of heat—they bring the entire dish together. Make these Ground Beef Taco Bowls tonight and let me know how you like them.
PrintGround Beef Taco Bowls
- Total Time: 45 minutes
- Yield: 5 servings 1x
Ingredients
1 cup brown rice + 2 cups water + 1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
1 small yellow bell pepper
1 small red bell pepper
1 pound lean ground beef
1 package taco seasoning
1 cup thawed frozen corn
4 cups shredded lettuce
1 cup cherry tomatoes, quartered
Garnish: red pepper flakes, sliced green onions
AVOCADO CILANTRO SAUCE
1 tablespoon extra virgin olive oil
1/4 cup sliced sweet onion
1/2 jalapeno pepper, seeds and membranes removed
1/2 cup fresh cilantro
juice of 1 lime
1/2 teaspoon kosher salt
2 medium Hass avocados
Instructions
Cook rice according to package directions
In a medium skillet, over medium-high heat, add the extra virgin olive oil, onion, and jalapeno for the Avocado Cilantro Sauce. Saute until just soft, and starting to brown on the edges. Add to a food processor with the remaining sauce ingredients—cilantro, lime, salt, and avocado—and blend until smooth.
In the same medium skillet over medium-high heat, add extra virgin olive oil and bell peppers. Saute until just soft, but still with a slight crunchy bite – about 4-5 minutes. Remove and set aside.
In the same skillet over medium-high heat, add the ground beef and cook until brown. Drain fat. Add taco seasoning, plus water according to package directions. Keep warm until serving.
Prepare the rest of the ingredients:
1. Shred lettuce
2. Thaw corn
3. Chop tomatoes
4. Prepare garnish
Divide ingredients into bowls, or allow everyone to make their own bowl.
Top with Avocado Cilantro Sauce.
Notes
The brown rice takes 45 minutes to cook. Once you get that going, everything else can be prepped and cooked in that time.
- Cook Time: 45
