Ground Beef Taco Bowl

My ground beef taco bowl is the dinner I make on nights when I have zero patience left but still want something that tastes like I tried. It’s ready in 30 minutes, and every bite has rice, seasoned beef, sauteed peppers, and a spoonful of cilantro lime crema on top.

I started making taco bowls the year my youngest decided he hated “foods that touch,” which, if you have a picky eater, you know is basically every dinner. Bowls fixed it. Everything sits in its own little section, he can pick what he wants, and I still get to call it one meal instead of five.

This ground beef taco bowl was the first one that stuck. It’s part of a whole lineup of quick bowl dinners in my house, right alongside my chicken burrito bowl for nights when everyone wants something a little different. My go-to trick is browning the beef with a little tomato paste before the taco seasoning goes in, since it adds a deeper flavor than seasoning alone. Now let’s get into it.

Ingredients for Ground Beef Taco Bowls

Here’s what I use, plus a few swaps that work if your fridge looks like mine on a Tuesday.

Beef

• 1 pound ground beef
• 1 packet taco seasoning (1.3 oz, about 4 tablespoons)
• ⅓ cup water
• 1 tablespoon tomato paste

Bowls

• 2 red bell peppers, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• 2 cups cooked white rice (cauliflower rice works too, and I use it often when I want a lighter bowl)
• 1 ½ cups corn
• 2 cups chopped romaine lettuce
• 1 avocado
• 1 batch cilantro lime crema

In my experience, ground turkey works just as well as beef here if you want something a bit leaner, and the seasoning covers up the flavor difference completely. This same base is basically what I use for a burrito bowl version I meal prep every week, just swapped into tortillas instead of served over lettuce.

Step-by-Step Instructions

I usually get the beef going first, then start the peppers in a second pan so both finish around the same time.

1. Heat a large skillet over medium heat.
2. Add the ground beef and saute until cooked through and no longer pink, about 6 to 8 minutes.
3. Stir in the tomato paste and cook for 1 minute, until it darkens slightly and smells rich.
4. Mix in the taco seasoning and water, reduce the heat to low, and let it simmer for a few minutes so the flavors blend.

5. Meanwhile, add the olive oil to a separate skillet over medium heat.
6. Add the sliced bell peppers and onion, and saute until soft with light char at the edges, about 5 to 7 minutes.
7. Assemble the bowls with a base of rice or cauliflower rice, then lettuce, then layer on the beef, the peppers and onion, corn, and avocado. Finish with a generous spoonful of cilantro lime crema.

Rachel Collins

Ground Beef Taco Bowls

A quick, high protein ground beef taco bowl with rice, sauteed peppers, corn, avocado, and cilantro lime crema, ready in 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Lunch, Main Course

Cuisine: American, Mexican-Inspired

Calories: 587

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb ground beef
• 1 packet taco seasoning 1.3 oz, about 4 tablespoons
• 1/3 cup water
• 1 tbsp tomato paste
• 2 red bell peppers sliced
• 1 red onion sliced
• 1 tbsp olive oil
• 2 cups cooked white rice cauliflower rice works too
• 1 1/2 cups corn
• 2 cups romaine lettuce chopped
• 1 avocado
• 1 batch cilantro lime crema

Equipment

• Large skillet
• Second skillet or saute pan

Method

 

1. Heat a large skillet over medium heat.
2. Add the ground beef and saute until cooked through and no longer pink, about 6 to 8 minutes.
3. Stir in the tomato paste and cook for 1 minute, until it darkens slightly and smells rich.
4. Mix in the taco seasoning and water, reduce the heat to low, and let it simmer for a few minutes so the flavors blend.
   
   

   Don’t skip simmering the beef after adding the water. Those extra few minutes let the seasoning thicken into a sauce instead of sitting on top of the meat like dust.
5. Meanwhile, add the olive oil to a separate skillet over medium heat.
6. Add the sliced bell peppers and onion, and saute until soft with light char at the edges, about 5 to 7 minutes.
7. Assemble the bowls with a base of rice or cauliflower rice, then lettuce, then layer on the beef, the peppers and onion, corn, and avocado. Finish with a generous spoonful of cilantro lime crema.

Nutrition

Calories: 587kcalCarbohydrates: 46gProtein: 26gFat: 23gFiber: 7gSugar: 7g

Notes

Swap the beef for ground chicken or turkey if you prefer. Store components separately in the fridge for up to 4 days. Swap rice for quinoa or cauliflower rice for a lighter bowl. Contains dairy (in the cilantro lime crema and chipotle crema options); swap in a dairy-free yogurt if needed.

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What to Serve With Ground Beef Taco Bowls

A few sides round this taco bowl out without adding much extra work.

• Tortilla chips and guacamole: the crunch is a nice contrast to the soft rice and beef.
• Black beans: they add fiber and protein, and they take five minutes to warm on the stove.
• Elote-style corn: if you want a more filling spread, grilled corn with a little lime and chili powder pairs perfectly with the same flavors already in the bowl, it’s the same corn I use in my southwest bowl for a smokier kick.
• A simple lime wedge on the side: my family loves squeezing extra lime over the top right before eating.

Storage & Serving Tips

The beef, veggies, rice, and crema all store well separately in the fridge for up to 4 days in airtight containers. I keep the avocado out until serving since it browns fast.

To reheat, warm the beef and veggies in a skillet or microwave, then rebuild the bowl fresh with the cold toppings on top. This keeps the lettuce and avocado from turning soggy.

This recipe is easy to switch up. Swap the rice for quinoa or cauliflower rice, use shredded chicken instead of beef, or wrap the whole filling in a tortilla for a quick burrito instead of a bowl.

My Favorite Sauces for Ground Beef Taco Bowls

The cilantro lime crema is the sauce I make every single time, but these bowls hold up well to a few other options if you want to switch things up during the week.

• Chipotle crema: blending chipotles in adobo into sour cream or Greek yogurt adds a smoky heat that plays well against the sweet corn in this bowl, it’s the same trick I use in a spicier chipotle bowl I make often.
• Avocado hot sauce: a blend of avocado, chile peppers, and lime juice gives you the creaminess of guacamole with more kick, and it works on the beef or drizzled straight over the rice.
• Mango salsa: the sweetness from fresh mango and the bite from jalapeno and red onion balance out the richness of the beef nicely.
• Salsa verde: made from tomatillos, jalapenos, onion, cilantro, and garlic, this adds a tangy, bright layer if you want something less creamy.
• Chipotle mayo: a quick mix of mayonnaise, lime juice, chipotle, and chili powder gives the bowl a smoky, spicy finish in under five minutes.

Conclusion