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Taco Rice Bowl

A quick and satisfying Taco Rice Bowl filled with your favorite taco ingredients, perfect for busy days.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups cooked rice (white or brown)
  • 1 lb ground beef (or shredded chicken or beans) Substitute with shredded chicken or beans to make vegetarian.
  • 1 packet taco seasoning Using a packet is acceptable for convenience.
Toppings
  • 1 can black or pinto beans (optional) Warm in the microwave if using.
  • 1 cup chopped lettuce
  • 1 cup diced tomatoes Scoop out extra juicy tomatoes to avoid sogginess.
  • 1 cup shredded cheese Let ingredients cool before adding cheese for melting.
  • 1 whole avocado, sliced
  • Salsa to taste Ties the whole dish together.
  • Crushed tortilla chips (optional) Provides added crunch.

Method
 

Cooking Rice and Protein
  1. Cook rice using your preferred method (stovetop, rice cooker, etc.).
  2. In a skillet, brown the protein of your choice and drain the excess grease.
  3. Add taco seasoning and a little water to the skillet and mix well.
Preparation of Veggies
  1. Chop up lettuce, tomatoes, and any other desired veggies.
  2. If using beans, warm them in the microwave.
Assembly
  1. Assemble your bowl: Start with rice, then layer on the protein, beans, lettuce, tomatoes, cheese, salsa, and avocado.
  2. Enjoy your delicious taco rice bowl as messy as you like!

Notes

Let ingredients cool a bit before adding cheese for perfect melting. For picky eaters, let them build their own bowls. If you like spice, go nuts on the hot sauce. No need for fancy tools, but a sharp knife for quick chopping saves loads of time. Leftovers? Tastes even better tomorrow.