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Ground Beef Tex-Mex Protein Bowls - A Hearty, Flavor-Packed Meal Prep Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Beef:
  • 1 lb (450 g) lean ground beef (90/10 or 93/7)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt (plus more to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes (optional, for heat)
  • 1 tbsp tomato paste
  • 1/3 cup low-sodium beef or chicken broth (or water)
  • 1 tbsp olive oil (if using very lean beef)
  • For the Bowls:
  • 3–4 cups cooked rice (white, brown, or cauliflower rice for a lighter option)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced or diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Quick Lime Crema:
  • 1/2 cup plain Greek yogurt (or sour cream)
  • Zest of 1/2 lime
  • 1–2 tbsp fresh lime juice
  • Pinch of salt
  • Optional Toppings: Shredded cheddar or Monterey Jack, sliced jalapeños, pickled onions, hot sauce, salsa, or shredded lettuce

Method
 

  1. Cook your base: Prepare rice according to package directions. For cauliflower rice, sauté in a little olive oil with a pinch of salt for 5–7 minutes until tender.
  2. Make the lime crema: Stir together Greek yogurt, lime zest, lime juice, and a pinch of salt until smooth. Adjust salt and lime to taste. Refrigerate until serving.
  3. Prep veggies and beans: Dice bell pepper, slice red onion, halve tomatoes, and chop cilantro. Rinse and drain black beans. If using frozen corn, thaw or quickly sauté; if canned, drain and rinse.
  4. Sauté onion and garlic: Heat a large skillet over medium heat. Add olive oil if using very lean beef. Cook diced onion for 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
  5. Brown the beef: Add ground beef, breaking it up with a spoon. Cook 5–7 minutes until no longer pink. Spoon off excess fat if needed.
  6. Season deeply: Sprinkle chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes over the beef. Stir in tomato paste. Cook 1 minute to bloom the spices.
  7. Simmer to finish: Pour in broth. Simmer 2–3 minutes until slightly saucy and glossy. Taste and adjust seasoning with more salt or lime juice if desired.
  8. Warm the beans and corn: In a small skillet or microwave-safe bowl, gently heat black beans with a splash of water and a pinch of salt. Warm the corn the same way if you prefer it hot.
  9. Assemble bowls: Add a scoop of rice to each bowl. Top with a generous portion of seasoned beef, black beans, and corn. Add bell pepper, tomatoes, avocado, and red onion.
  10. Finish with toppings: Spoon on lime crema, sprinkle cilantro, and add cheese or jalapeños if using. Serve with lime wedges and hot sauce.