I started making this meal when weeknights were busy. I needed food that cooks fast and fills up the family. I now keep the parts in the fridge. Taco Rice Bowl fit this need well and became a go-to.
I make it the night before sometimes. I use one pan for the meat and one bowl to mix. It cleans up fast. I also change toppings to keep it fresh and simple for school nights or quick lunches.
This recipe mixes cooked rice with seasoned meat and basic toppings. It tastes savory and a bit tangy from salsa. People often make it for quick weeknight dinners, casual lunches, or potlucks. It works for kids and adults because each person can pick toppings. If you like similar bowls, try a ground turkey rice bowls idea for another easy meal.
Why make this recipe
This meal saves time. You cook meat and mix it with rice. The flavors are simple and familiar. It feeds many with low fuss. The recipe is easy to change for what you have at home. You can use beef or turkey, and the beans add protein. It is good for busy nights and for packing lunches for work or school. The dish is also cost friendly and uses common pantry items.
How to make this recipe
You brown the meat, add the taco mix, then join it with rice and veggies. Expect the meat to give most of the flavor. Once mixed, it holds heat well in bowls. You will see steam and a bit of sauce from the meat. Stir to spread flavors. For another simple bowl idea, try a chicken sweet potato rice bowl to change textures and taste.
Ingredients
1 cup cooked rice, 1 lb ground beef or turkey, 1 packet taco seasoning, 1 can black beans, drained and rinsed, 1 cup corn, frozen or canned, 1 cup diced tomatoes, 1 cup shredded lettuce, 1 cup shredded cheese, Sour cream and salsa for serving. Rice is the base and soaks up flavor. Ground meat gives the main taste and protein. Beans add fiber. Corn and tomatoes add color and sweet notes. Lettuce and cheese add crunch and cream. Sour cream and salsa give moisture and tang at the end.
Directions
- In a skillet, cook the ground beef (or turkey) over medium heat until browned. Drain excess fat.
- Stir in the taco seasoning and follow packet instructions (usually adding water).
- In a large bowl, combine the cooked rice, seasoned meat, black beans, corn, and diced tomatoes.
- Serve the mixture in bowls, and top with shredded lettuce, cheese, sour cream, and salsa as desired.
Note: Browning the meat well adds depth of flavor. Drain fat so the bowl is not greasy. Let the meat simmer with seasoning so the sauce binds to the meat. Mix gently so rice does not turn mushy. Add cold toppings last so they stay fresh.
How to serve this recipe
Serve warm in bowls. Put rice and meat first, then add beans and corn. Let people add lettuce, cheese, sour cream, and salsa. You can serve it with chips on the side or a simple salad. For a casual meal, lay out bowls and toppings and let each person build their plate. This works well for family dinners, simple parties, or when you need a quick solo meal.
How to store this recipe
Cool the bowl mix to room temp before storing. Use airtight containers in the fridge for up to 4 days. For longer storage, freeze the cooked meat and rice in safe containers for 2–3 months. Thaw in the fridge overnight before reheating. Reheat on the stove or in the microwave and add fresh toppings after warming. Keep wet toppings like salsa and sour cream separate until you serve.
Tips to make this recipe
Use cold rice from the fridge for a firmer texture. Heat the skillet well before adding meat to get good browning. Taste the meat after seasoning and add a little salt if needed. If the mix seems dry, add a splash of water or salsa. To speed up dinner, cook rice and brown meat the night before. Swap meat for beans or tofu to make a lighter version of this Taco Rice Bowl without losing flavor.
Variation
Swap ground beef for ground turkey for a leaner meal. Use brown rice or cauliflower rice for different textures. Add chopped bell peppers or onions when browning the meat for more bite. Try shredded chicken instead of ground meat for a change. Use different cheeses or add avocado slices. The base is flexible, but the core combo of rice, seasoned meat, beans, and fresh toppings keeps the dish quick and hearty.
FAQs
Q: Can I make this vegetarian?
A: Yes. Use extra beans, tofu, or a meat substitute.
Q: Is this dish freezer friendly?
A: Yes. Freeze the cooked mix in portions for 2–3 months.
Q: How long does it keep in the fridge?
A: About 3–4 days in an airtight container.
Q: Can I use fresh corn?
A: Yes. Cook it first or add it raw if you prefer crunch.
Q: Do I need to rinse the beans?
A: Rinse canned beans to remove canning liquid and lower sodium.
Conclusion
This bowl is a simple, fast meal for busy nights. It uses few pans and common pantry items. You can change meat, rice, or toppings to match what you have. For a one-pot approach, you can look at a one pot taco rice dinner to cut down on cleanup. If you want plant-based ideas, see an option for Taco Rice Bowls (Vegan + Gluten-Free).
Print
Taco Rice Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Flexitarian
Description
A quick and filling Taco Rice Bowl recipe that combines seasoned meat, rice, and fresh toppings, perfect for busy weeknights.
Ingredients
- 1 cup cooked rice
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1 cup shredded cheese
- Sour cream for serving
- Salsa for serving
Instructions
- In a skillet, cook the ground beef (or turkey) over medium heat until browned. Drain excess fat.
- Stir in the taco seasoning and follow packet instructions (usually adding water).
- In a large bowl, combine the cooked rice, seasoned meat, black beans, corn, and diced tomatoes.
- Serve the mixture in bowls, and top with shredded lettuce, cheese, sour cream, and salsa as desired.
Notes
Use cold rice from the fridge for a firmer texture. Browning the meat well adds depth of flavor. You can make this vegetarian by using extra beans or tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
