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Taco Bowl Recipe: Flavorful, Customizable, and Quick to Make
Youssef Hb

Taco Bowl Recipe: Flavorful, Customizable, and Quick to Make

A vibrant Mexican-inspired dish featuring charred corn, juicy lean ground beef, and fresh toppings all layered over bright lime-seasoned rice. Assemble components quickly and customize to your preferences for a satisfying, grab-and-go meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Roma tomatoes
  • 2 medium fresh or canned
  • White onion
  • ½ medium (or 2 scallions)
  • Jalapeño pepper
  • 1 large (remove seeds for milder heat)
  • Cilantro
  • 2 Tbsp chopped (or parsley)
  • Lime juice
  • 1 whole lime (or 2 tbsp bottled)
  • Garlic
  • 2 cloves (or 1 tsp minced)
  • Kosher salt
  • 1¼ tsp total
  • Olive oil or plant-based butter
  • 2 Tbsp
  • Long-grain white rice
  • 1 cup uncooked
  • Lean ground beef
  • 1½ lbs (or plant-based ground protein)

Method
 

  1. Combine Roma tomatoes, onions, jalapeño, cilantro, lime juice, garlic, ¼ tsp salt, and 1 tbsp olive oil in a food processor to make pico de gallo
  2. Cook rice with ¼ tsp salt and 1 tbsp of remaining lime juice
  3. Brown lean ground beef in a skillet with 1 tbsp olive oil/butter until no longer pink
  4. Assemble bowls with 1 cup pico de gallo, ½ cup cooked rice, 4 oz cooked beef, and garnishes like avocado or tortilla chips

Notes

Use pre-cooked rice to save time
Replace meat with black beans for vegetarian version
Adjust spice level by seeding peppers
Components stay fresh for 6 hours in separate containers
Substitute tortilla chips with gluten-free option as needed