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A vibrant Taco Rice Bowl topped with seasoned beef, fresh lettuce, tomatoes, cheese, and a dollop of sour cream.

Taco Rice Bowl

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 1 pound ground beef (80/20)
  • 2 cups cooked long-grain white rice, warm
  • 1 packet (1 oz) taco seasoning
  • 1/2 cup wate r
  • 1 cup shredded iceberg lettuce
  • 1/2 cup diced Roma tomatoes
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup sliced pickled jalapeños
  • 1/4 cup sour cream
  • 1/4 cup salsa roja
  • 1 tablespoon vegetable oil

Method
 

  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Add ground beef and cook for 7-10 minutes until fully browned, breaking into small crumbles with a spatula.
  3. Drain excess grease from the pan using a colander or spoon.
  4. Add the taco seasoning and water to the skillet. Stir to combine.
  5. Reduce heat to low and simmer for 5 minutes or until the liquid has thickened into a light sauce.
  6. Portion 1/2 cup of cooked rice into each of four bowls.
  7. Top each bowl with equal portions of the seasoned beef.
  8. Layer shredded lettuce, diced tomatoes, and cheese over the beef.
  9. Garnish with jalapeños, salsa, and a dollop of sour cream before serving.