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Easy Beef Taco Rice Bowls - A Weeknight Favorite With Big Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground beef (1 pound; 85–90% lean works best)
  • Cooked rice (4 cups; white, brown, or cilantro-lime)
  • Yellow onion (1 small), finely chopped
  • Garlic (2–3 cloves), minced
  • Tomato paste (1 tablespoon)
  • Beef or chicken broth (1/2 cup), or water
  • Black beans (1 can, drained and rinsed), optional
  • Corn kernels (1 cup; frozen, canned, or fresh), optional
  • Olive oil or neutral cooking oil (1–2 tablespoons)
  • Fresh lime (1–2), plus extra wedges for serving
  • Fresh cilantro, chopped
  • Shredded cheese (cheddar, Monterey Jack, or a blend)
  • Salsa or pico de gallo
  • Sour cream or Greek yogurt
  • Avocado or guacamole
  • Romaine or iceberg lettuce, shredded
  • Green onions, sliced
  • Jalapeño, sliced, optional
  • Salt and black pepper
  • Chili powder (1 tablespoon)
  • Ground cumin (2 teaspoons)
  • Smoked paprika or sweet paprika (1 teaspoon)
  • Garlic powder (1 teaspoon)
  • Onion powder (1 teaspoon)
  • Dried oregano (1/2 teaspoon)
  • Cayenne pepper (1/8–1/4 teaspoon, to taste)
  • Kosher salt (1–1 1/4 teaspoons) and black pepper (1/2 teaspoon)

Method
 

  1. Cook the rice: Make 4 cups of cooked rice using your preferred method. Fluff with a fork and keep warm. For extra flavor, stir in a squeeze of lime and a handful of chopped cilantro.
  2. Mix the seasoning: In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper. Set aside.
  3. Sauté aromatics: Heat oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds, just until fragrant.
  4. Brown the beef: Add ground beef. Break it up with a spoon and cook 5–7 minutes until no longer pink. If there’s excess grease, drain it, then return the pan to the heat.
  5. Season and simmer: Stir in tomato paste and cook 1 minute. Sprinkle over the seasoning blend and toss to coat. Pour in broth (or water) and simmer 2–3 minutes, stirring, until slightly thickened and glossy.
  6. Add beans and corn (optional): Fold in black beans and corn. Cook 2 more minutes to warm through. Squeeze in half a lime and adjust salt and pepper to taste.
  7. Prep toppings: While the beef simmers, set out bowls of shredded cheese, salsa, sour cream, avocado, lettuce, cilantro, green onions, jalapeño, and extra lime wedges.
  8. Assemble the bowls: Add a scoop of rice to each bowl. Top with a generous spoonful of the taco beef. Finish with your favorite toppings. Serve with lime wedges.