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!
Jump to:
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!
This post may contain affiliate links, please see our privacy policy for details.
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!
ingredients
- Chicken Broth
- Long Grain White Rice
- Butter
- Cilantro
- Lime
- Ground Beef
- Taco Seasoning
- Black Beans
- Avocado
- Tomatoes
- Jalapeño
- Red Onion
- Romaine Lettuce or Your Favorite Mixed Leafy Greens
- Cotija Cheese
- Sour Cream
- Mayonnaise
- Dried Oregano
- Cumin
- Green Onions
- Kosher Salt and Fresh Ground Pepper
Equipment
- Large Skillet
- Medium Sauce Pan
- Cutting Board
- Chef's Knife
- Food Processor or Blender
- Measuring Cups
- Measuring Spoons
instructions
cilantro lime rice
To begin our Taco Bowls, we need to address the cilantro lime rice. It's super simple. And, as always, if you don't like cilantro, just leave it out.
Bring 2 cups chicken broth to a boil over medium-high heat. Stir in the butter and the rinsed rice. Return the broth to a boil. Reduce heat to low and cover. Simmer for 20 minutes or until rice is cooked through and tender. Don't take the lid off during this time. No touchy touchy.
To finish the rice, simple stir in the zest and juice of the lime and cilantro. Taste for salt and pepper and add some if you would like.
jalapeño ranch
You guys know I have to have a sauce. This ranch dressing is amazing and I could drink it.
All you have to do is throw the ingredients for the dressing into a food processor or blender and pulse until smooth. You can adjust the amount of jalapeño based on your heat preference. We love the heat so I add a whole pepper with seeds and all. You do you, though.
Same with the cilantro. If you don't like it, don't add it.
Store this in the fridge until you're ready to serve. Try not to eat it all before the bowls are finished. It's also great as a dip with tortilla chip. I've done the field research.
the taco bowls
While the rice is cooking, brown the ground beef with some taco seasoning. Use your favorite. I have a great pantry staple recipe here.
Once the rice is cooked, dressing is made, and the ground beef is browned, it's time to build the bowls.
This part is a very personal thing. I let each member of my family build it according to their own specifications, but in general, it goes a little like this. A base of lettuce or greens followed by rice, beans, and ground beef. Top them off with tomatoes, onions, fresh jalapeños.
At the last minute, toss in the cut up avocado, top with a sprinkle of cotija, and a healthy drizzle of the jalapeño ranch. It's glorious and delicious and good for you! Put it in a pretty bowl and it's a meal fit for a queen!
recipe 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!
variations
- 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. 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.
- 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!
taco bowl 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.
shop the essentials here!
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!
Recipe
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
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
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
Rufus for Real is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
More reader favorites
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!