It is 6pm. You are tired. Dinner needs to happen fast. This taco rice bowl is your new best friend for those hectic evenings.
This recipe uses simple pantry staples you likely have right now. It is fresh, filling, and brings everyone to the table. You will love how simple and satisfying this meal feels tonight.
Why This Recipe Is a Winner
This dish is a lifesaver for busy fall weeknights. It packs plenty of protein to keep your family full. You can have everything ready in 30 minutes without any stress.
It is also very budget-friendly for growing families. Most ingredients come from your pantry or freezer. Your kids will love the familiar, bold taco flavors every time.
Simple Method
Cooking this meal is incredibly straightforward and doable. You simply simmer the rice while browning the beef. Even a beginner cook can master this recipe with ease.
The meat and beans cook in one single skillet. This means minimal cleanup for you later. You can focus on enjoying your evening instead of scrubbing pots.
Ingredients You Will Need
These ingredients are mostly shelf-stable staples that deliver big flavor.
- 1 cup long-grain white rice
- 2 cups water
- 1 lb lean ground beef
- 1 packet taco seasoning
- 1/2 cup water for seasoning
- 1 can black beans, 15 oz, drained and rinsed
- 1 can whole kernel corn, 15 oz, drained
- 1 cup jarred salsa
- 1 cup shredded cheddar cheese
Step-by-Step Directions
- In a medium saucepan, combine rice and 2 cups water. Bring to a boil. Cover and simmer for 15 minutes. Ensure the water is fully absorbed.
- While rice cooks, brown the ground beef in a large skillet. Use medium-high heat. Cook until it is fully browned.
- Drain any excess fat from the skillet. Add the taco seasoning and 1/2 cup water.
- Simmer the beef for 5 minutes. The sauce should thicken and coat the meat evenly.
- Add the black beans and corn to the skillet. Heat through for 3 minutes over medium heat.
- Fluff the cooked rice with a fork. Divide it among four serving bowls.
- Top the rice with the beef mixture. Add fresh salsa and shredded cheese to finish.
Best Ways to Enjoy It
Serve these bowls warm while the cheese is perfectly melty. You can add a dollop of Greek yogurt for extra protein. A squeeze of fresh lime adds a bright, zesty touch.
This meal is perfect for a casual weeknight dinner. Set out extra toppings so everyone can customize their own bowl. It makes the meal feel fun and interactive for kids.
How to Store Leftovers
This recipe is a dream for your Sunday meal prep. Store individual portions in airtight containers in the fridge. They will stay fresh and delicious for up to four days.
To reheat, simply microwave for 2 minutes. Add the salsa and cheese after heating for the best texture. You can also freeze the beef mixture for later use.
Tips for Best Results
- Rinse your black beans thoroughly to remove excess salt.
- Do not overcook the rice or it may become mushy.
- Use a low-sodium taco seasoning to control the salt levels.
- Brown the beef well to develop a deep, savory flavor.
- Make the rice ahead of time to save even more minutes.
- Add a splash of lime juice to the rice for extra brightness.
- Use a cast iron skillet for the best sear on the beef.
Ways to Switch It Up
- Swap the beef for ground turkey for a leaner option.
- Use brown rice or quinoa for a fiber boost.
- Add diced jalapeños if you want a spicy kick.
- Try pepper jack cheese for a little extra heat.
Common Questions
Can I use cauliflower rice?
Yes, you can definitely use cauliflower rice. Just sauté it quickly in a separate pan. It is a great low-carb alternative for this bowl.
Is this recipe freezer-friendly?
The beef and bean mixture freezes beautifully. Store it in a freezer bag for up to three months. Simply thaw and reheat on the stove when ready.
What are the best toppings?
Fresh avocado or guacamole is always a winner. You can also add pickled onions or fresh cilantro. These additions make the taco rice bowl feel special.
I hope this simple meal brings some calm to your busy weeknight. It is so rewarding to serve a healthy, protein-rich dinner that everyone actually enjoys eating. Happy cooking!
— Katie Wood
Ingredients
- 1 cup long -grain white rice
- 2 cups wate r
- 1 lb lean ground beef
- 1 packet taco seasoning
- 1/2 cup water for seasoning
- 1 can black beans, 15 oz, drained and rinsed
- 1 can whole kernel corn, 15 oz, drained
- 1 cup jarred salsa
- 1 cup shredded cheddar cheese
Instructions
- In a medium saucepan, combine rice and 2 cups water, bring to a boil, then cover and simmer for 15 minutes or until water is absorbed.
- While rice cooks, brown the ground beef in a large skillet over medium-high heat until fully cooked.
- Drain excess fat from the skillet and add taco seasoning and 1/2 cup water.
- Simmer the beef for 5 minutes until the sauce thickens and coats the meat evenly.
- Add the black beans and corn to the beef skillet and heat through for 3 minutes over medium heat.
- Fluff the cooked rice with a fork and divide among four serving bowls.
- Top each rice portion with the seasoned meat and vegetable mixture, followed by salsa and shredded cheese.
