Easy Weeknight Beef Taco Rice Bowls

• 1 lb ground beef
• 1 cup cooked white rice
• 1 packet taco seasoning
• 1 cup shredded lettuce
• 1/2 cup salsa
• 1 avocado, sliced
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• 1 tbsp olive oil

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add ground beef, breaking it into crumbles with a spoon, and cook until browned.
3. 3 Stir in taco seasoning according to package instructions.
4. 4 Divide cooked rice among four bowls.
5. 5 Top each bowl with beef, lettuce, salsa, avocado, cheese, and cilantro.
6. 6 Serve with lime wedges on the side.

Equipment

• skillet
• spatula
• measuring cups

Variations

• For a spicier kick, add diced jalapeños or hot sauce.
• Swap ground beef for ground turkey or chicken for a leaner option.

Substitutions

• Use cauliflower rice for a low-carb alternative.
• Substitute cheddar cheese with a dairy-free option like nutritional yeast for a vegan version.

Pairings

• Serve with a side of black beans or a fresh cilantro lime coleslaw.

Nutrition

Tips

• For a quicker prep, use pre-cooked rice straight from the fridge.
• Customize your bowl with your favorite taco toppings!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water to keep the rice moist.

Freezing: This dish freezes well without the avocado. Thaw in the fridge and reheat, then add fresh avocado before serving.

Serving Suggestions

• Pair with a refreshing Mexican beer or a tangy limeade for a complete meal.

FAQ