This taco bowl is a perfect, satisfying and well balanced weeknight dinner. Full of flavours, textures, and colours with a high veggie count for a healthy spin.
What's so great about a taco bowl?
Individual bowl portions are a fun change to a traditional plate or family sized platter and it also means the meal is highly customizable. Try minced turkey, chicken pieces or soy protein instead of beef. Add any kind of bean or even add canned or frozen corn.
This is a family favourite dish at any time of year - easy to make for 2 and perfect for a Taco bowl party where guests customize their own bowl!
The homemade Taco Seasoning recipe other recipe on this site, is a healthy way to add flavour to your dish with no nasties that might lurk in a pre bought pack.
Yield: 2 portions (plus 2 portions of taco meat/beans to freeze)
All the ingredients you need for delicious taco bowls!
- 250g lean minced beef
- ⅓ cup of brown short grained rice
- ½ Red pepper
- Can of chopped tomatoes
- ½ onion
- Small pot of natural / greek yogurt
- Can of kidney beans
- ¼ cup of grated cheese
- Homemade Taco Seasoning (see link to homemade Taco seasoning)
TIP: One of the best things about from scratch cooking is knowing exactly what is going into the food you are making an serving to your friends and family. Take a look at my homemade taco seasoning is easy to make, just as tasty as store bought but without any of the nasties that come in pre bought packets!
For the salsa
- ½ onion, finely diced
- 2 tomatoes, chopped
- Small bunch of coriander / cilantro, roughly chopped
- Juice of 1 lime
- 1 chilli, finely chopped
- ½ red pepper, chopped
- Salt and Pepper to taste
First add the diced onion, pepper and a little olive oil to a cast iron pan, or large frying pan. Soften gently for a few minutes.
Add the ground / minced beef and brown in the pan. Once nicely browned add the beans and mix well.
Add the chopped tomatoes ..
Add the taco seasoning...and simmer until the rice is cooked.
Cook the rice
For ⅓ cup rice, add 2 x ⅓ cups of water to a saucepan. Follow the rice packet instructions for cooking time, but for my short grain rice I bring to the boil, cover and turn the heat low, simmering for 20 minutes. The rice should be soft and fluffy once cooked.
While the meat and rice cook.....
Next make the salsa!
Make a simple salsa by combining the chopped tomatoes, red pepper, chilli, coriander/cilantro, onion and juice of 1 lime. Season with salt and pepper and mix well.
And now for the rest of the taco bowl...
While the rice is cooking and meat / bean mixture simmering away nicely, prepare the final ingredients.
Peel and slice the avocado ready for serving.
The idea is to make the taco bowl sectioned and interesting!
Divide the rice into the bottom of two bowls.
Divide the taco meat into four servings - adding 2 portions on one side of each bowl and reserving the other 2 portions to refridgerate or freeze.
Add a few spoonfuls of salsa.
Add ½ the grated cheese in a small pile on top of each bowl.
Arrange ½ the avocado slices on the top of each bowl.
Garnish with a few spoons of yogurt and a sprig of coriander.
Change this recipe up to suit your family or dinner guests.
- Spicy - add extra chili pepper flakes while cooking to imbue heat into the dish, or sprinkle the taco bowl with jalapeno slices.
- Meat Free - Use ground / minced tofu instead of beef.
This recipe makes enough taco meat and bean mixture for 2 people. Store the remaining mixture in the fridge to use again within a few days or freeze to defrost and reheat to make an even quicker dinner on another occasion!
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