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–+ servings
Three beef taco bowls ready to be served.
Course Main Course

Easy Ground Beef Taco Bowls

By: Elysia Cartlidge
Servings 4 bowls
This quick and nourishing Ground Beef Taco Bowls highlight your favorite taco night flavors, but are more filling to keep you going for hours! Savory taco meat, fluffy rice, and all your favorite toppings are drizzled with a creamy avocado dressing that takes them over the top. Load them up in little containers for easy meal prep or make them in just 30 minutes for a quick weeknight dinner. You can't go wrong! {Gluten-free}
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients
  

For the creamy avocado dressing

  • 3/4 cup ripe avocado, smashed well with a fork
  • 1/2 cup low fat plain Greek yogurt
  • 3 tablespoons water
  • 1 clove garlic, minced
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro, chopped
  • 1-2 teaspoons sriracha (optional)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the bowls

  • 1 small red onion, divided
  • Olive oil, or other neutral oil
  • 2 cloves garlic, minced or pressed
  • 1 pound lean ground beef
  • 3 tablespoons reduced sodium taco seasoning (homemade or store-bought)
  • 1/2 cup salsa
  • 1/4 cup water
  • Salt and pepper, to taste
  • 2 cups cooked rice (brown, white, basmati)
  • 2 cups cherry or grape tomatoes, halved
  • 1 (15 ounce) can low sodium black beans, drained and rinsed
  • 1 heaping cup frozen corn, thawed
  • 2 heaping cups leafy romaine lettuce, chopped

Instructions

For the dressing

  • In a small bowl, whisk together all of the dressing ingredients until fully combined. For an even creamier dressings you could put all ingredients in a blender or food processor and blend until smooth.

For the bowls

  • Heat a large skillet over medium high heat, add a drizzle of oil followed by the diced onion, garlic and ground beef. Break up with a wood spoon and cook until most of the pink is cooked out of the beef. Add the taco seasoning, salsa and 1/4 cup water. Simmer until most of the liquid has evaporated, remove from heat. Taste and adjust seasoning with salt and pepper.
  • Drain the ice water from the sliced red onion. Place as much rice, ground beef, tomatoes, black beans, corn and lettuce in the bowls as you’d like. Drizzle with the avocado dressing, and serve immediately with avocado, lime wedges, cilantro, red onion, salsa, or other desired toppings

Notes

    • My creamy avocado dressing adds lots of bright tangy flavor and a bit of heat to this dish. If you're tight on time, you can use some sour cream or Greek yogurt as a substitute to bring some creamy texture to your taco bowl. 
    • Use any rice you like, or leave it out completely for a lower carb variation. 
    • Feel free to add shredded cheese, queso fresco, diced jalapeno pepper, sour cream, guacamole, tortilla chips or any other taco toppings you like!

Nutrition

Calories: 406kcalCarbohydrates: 46gProtein: 33gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 72mgSodium: 785mgPotassium: 1083mgFiber: 6gSugar: 6gVitamin A: 2810IUVitamin C: 31mgCalcium: 91mgIron: 5mg
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