Taco Bowls are a quick and easy option for those busy days when you need something on the table fast. They're great for a weeknight family dinner when you're doing all the things and fantastic as a meal prep you can take to the office for lunch. It's a go-to staple around here and we can't get enough. And, of course there's a super delicious sauce!
Let's get started!
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If you're looking for other easy and healthy meal options, try my Shrimp Taco Bowls! Sheet Pan Salmon and Chicken Burrito Bowls are also a favorite around here! They're all quick and easy and oh so satisfying!
Pull Up A Chair and Let's Chat!
Taco Bowls are one of my favorite things to make for my family. They're so simple and so delicious. My husband can make his just the way he wants, my girls have their spin with lots of beans and rice and I have my version that I love with lots of extra salad and leafy greens.
This is the perfect quick dinner for busy weeknights, but is an amazing meal prep recipe to make the upcoming week less stressful. Prepare the ingredients for these Taco Bowls and divide them up into individual containers and lunch for the week is ready. Just grab and go!
This recipe is even great to make for a taco bar/party. Make everything and lay out the ingredients in serving bowls and let everyone build their own. I love doing this for casual get-togethers with friends. Everyone can make their own version and everyone is happy!
What You'll Need
- Chicken Broth, Long Grain White Rice, Butter, Cilantro, Lime - For the super simple cilantro lime rice
- Ground Beef and Taco Seasoning - Cooked together for the protein in this bowl.
- Sour Cream, Mayonnaise, Green Onions, Jalapeño, Granulated Garlic, Cumin, Oregano - For the fabulous jalapeño ranch. Don't skip out on this one. It's goood!
- Black Beans, Avocado, Tomatoes, Red Onion, Mixed Leafy Greens - the extras for the bowls
- Cotija Cheese - A wonderfully crumbly, tangy Mexican cheese. If you can't find it, feta would be an awesome substitution!
How to Make It
These Taco Bowls are super simple. I'll give you the quick rundown here, but the details will live in the recipe card below. All you have to do is:
- Make the cilantro lime rice and jalapeño ranch.
- Brown the beef with the taco seasoning.
- Build the bowls.
- Drizzle with the ranch and garnish.
- Garnish some more. Please don't be shy.
That's it! Told ya it was easy!
Frequently Asked Questions
Is this recipe gluten-free?
It is! No worries with gluten in these Taco Bowls!
How can I turn this recipe into something kid-friendly?
I get it! I've got two little girls. When I make taco bowls, I do the bowls for my husband and myself. For the kids, I turn this recipe into nachos! Spoon the beef, beans, and rice onto tortilla chips and top with a little cheese. I'll chop the lettuce and sprinkle it on top. They pick out what other veggies they want and prefer to use the dressing as a dip. We all get a win-win!
I also roll the taco bowls ingredients into warmed flour tortillas!
Can you make these bowls vegetarian?
Absolutely! Just let out the meat and pour on the veggies!
What are other topping or serving ideas?
Add pico de gallo or salsa verde for a kick. Serve with your favorite tortillas chips. Diced tomatoes, onions, extra sour cream are also great!
Variations and Substitutions
- Protein - I typically use ground beef for my Taco Bowls. However, you can use whatever protein you love and what you have one hand. Rotisserie chicken, shrimp, and even leftover pork tenderloin is fantastic. Carnitas, Carne Guisada, and Taco Chicken are on the rotation here, too! Keep it vegetarian by adding in your favorite sautéed fajitas veggies. You cannot go wrong here.
- Veggies- Usually, we add pico de gallo type veggies along with a lettuce. Cabbage is fantastic for crunch and I've used bagged coleslaw mix to make it super simple. Grilled sweet corn is amazing in a bowl. Sliced sweet peppers have great flavor and crunch.
- Fruit - Add some diced mangos, pineapple, or even strawberries for a lovely sweet kick!
- Cheese - Cotija is our cheese of choice for these bowls. It crumbles so nicely and the tang is perfect. But, if I don't have any, my everyday shredded cheddar is always a welcome addition. Feta is an easy substitution for the cotija, as well. Pepper jack is delicious as would be queso fresco and a number of delicious Mexican cheeses.
- Turn it into a Taco Salad - When I make my bowls, I usually forgo the rice and make an enormous taco salad. I won't admit how much dressing I will pour on because that's between me and my salad.
- Cauliflower Rice - If you're on a lower-carb journey, cauliflower rice tossed with the lime and cilantro is an amazingly tasty option. I do this for myself quite often!
Tips and Tricks
- Rinse your rice before cooking until the water becomes clear. This is a way to ensure lovely, fluffy rice and not sticky, gummy stuff.
- Portion out the Taco Bowl ingredients into individual meal prep containers. Store in the fridge until you're ready for a grab and go lunch option.
- Don't prepare the avocado until just before serving to prevent any unnecessary browning.
Storage and Reheating Instructions
- For meal prep, store the rice, beans, and meat in a meal prep container. These will stay good 4-5 days in the fridge. For the fresh veggies, those will only stay good 2-3 days. I suggest putting the fresh veggie toppings together in a separate container the morning of. I usually put the dressing into an additional, small container.
- To reheat, simply pop the rice, beans, and meat in the microwave until warmed. Add the lettuce and other fresh veggies and top with the dressing after.
- General leftovers - If not using for meal prep, store leftover taco bowl ingredients in separate airtight containers in the fridge. Beef and rice can last up to 4-5 days, while fresh veggies are best eaten within a few days. Cut and add the avocado only just before serving.
Taco Bowls Recipe
Equipment
Ingredients
Jalapeño Ranch
- 1 cup sour cream
- ¼ cup mayonnaise
- 3 green onions, rough chopped
- 1 jalapeño, rough chopped optional and per your heat tolerance
- ¼ cup cilantro, rough chopped optional
- 1 teaspoon granulated garlic
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- juice of 1 lime
- kosher salt and fresh ground pepper, to taste
Cilantro Lime Rice
- 2 cups chicken broth
- 1 cup long grain white rice, rinsed well
- 1 tablespoon butter
- ¼-½ cup cilantro, rough chopped optional
- zest and juice of 1 lime optional
Taco Bowls
- 1 lb ground beef
- 2 tablespoon taco seasoning
- 4 cups mixed greens or your favorite lettuce
- 1 can black beans, drained and rinsed
- 1 avocado, cut into bite-sized pieces
- 1 large tomato, seeded and chopped
- ¼-½ med red onion, diced
- 1 jalapeño, diced
Instructions
Jalapeño Ranch
- Add all the ranch ingredients to a blender or food processor. Pulse until smooth. Store in the fridge until ready to serve.
Cilantro Lime Rice
- Bring chicken broth to a boil over medium-high heat. Stir in the butter and the rinsed rice. Return to a boil. Reduce heat to low and cover.
- Simmer for 20 minutes or until rice is tender. Don't take the lid off during this time. No touchy touchy.
- To finish the rice, simply stir in the zest and juice of the lime and cilantro. Taste for salt and pepper and add some if you would like.
Ground Beef
- Brown the ground beef with the taco seasoning.
Taco Bowls
- Build your bowl. I usually start with a base of lettuce or greens followed by rice, beans, and ground beef. Top off with tomatoes, onions, fresh jalapeños.
- Finish with the avocado, top with a sprinkle of cotija, and a healthy drizzle of the jalapeño ranch. Enjoy!
Notes
Nutrition
If you guys make this Taco Bowls, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Taco Bowls recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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Krista Bailey says
Well, first of all the jalapeño ranch should be served with a straw, straight into your blender! It’s amazing!!
Subbed quinoa for rice, but my family loved the cilantro lime flavor!
This is being added to our week night meal rotation!!
Rufus says
Aww! I'm so glad to hear that you liked it! Thank you so much for sharing your thoughts!
Jessica says
This recipe was a winner in my house and will become a regular meal for us!! The ranch was so yummy!
Rufus says
I am so very happy to hear that you liked this recipe! Thanks so much for letting me know!
Kyla Sell says
awesome ranch! another great recipe that is family-approved!
Rufus says
Thank you so much, Kyla!