Complete Taco Bowls

If you ask me, taco bowls are one of those dinners that just makes sense.

This build-your-own style meal brings together seasoned rice, spiced ground beef, and charred corn in crispy tortilla bowls. The cilantro-lime rice gets cooked in chicken broth with cumin and garlic powder for extra flavor.

The beef is loaded with chili powder, garlic, and a kick of cayenne, then mixed with salsa and green chilies. Black beans and street corn-style sweet corn round out the bowls.

Top everything with your favorite fixings like guacamole, pico de gallo, and sour cream. It’s the kind of dinner where everyone can make their bowl exactly how they like it.

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What Kind of Ground Beef Should I Use?

For taco bowls, you’ll want to pick ground beef with the right fat content to keep things flavorful without being too greasy. I usually go with 85/15 or 90/10 ground beef, which gives you enough fat for good flavor while still being relatively lean. If you only have access to 80/20, that’ll work too – just drain off the excess fat after browning. Ground turkey or chicken are also solid options if you’re looking for a leaner protein, though you might want to add a tiny bit of olive oil to the pan since they’re drier. Whatever you choose, make sure to break it up well while cooking so it absorbs all those spices evenly.

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Options for Substitutions

This taco bowl recipe is super forgiving and easy to customize based on what you have in your kitchen:

• Ground beef: You can easily swap ground beef for ground turkey, chicken, or pork. For a vegetarian option, try crumbled tofu or extra beans – just season them the same way.
• Flour tortillas: Corn tortillas work great if that’s what you have. They’ll give your bowls a slightly different texture but taste just as good.
• Rice: White rice, brown rice, or even cauliflower rice can replace the rice in this recipe. Keep in mind that brown rice takes longer to cook, so adjust your timing accordingly.
• Chicken broth: Vegetable broth or beef broth both work fine here. You can even use water with a bouillon cube if that’s all you’ve got.
• Black beans: Pinto beans or kidney beans make great substitutes. You can also use a mix of different beans if you want more variety.
• Fresh cilantro: If you’re one of those people who thinks cilantro tastes like soap, just leave it out or use fresh parsley instead for a different but still fresh flavor.
• Lime juice: Lemon juice can work in a pinch, though it’ll give you a slightly different citrus note.

Watch Out for These Mistakes While Cooking

The biggest mistake when making taco bowls is not draining the ground beef after browning, which leaves you with a greasy, watery filling that can make your tortilla bowls soggy – pour off that excess fat before adding your seasonings.

When frying the tortillas, many people either use oil that’s not hot enough (resulting in greasy shells) or too hot (causing burnt spots), so test with a small piece of tortilla first – it should sizzle immediately but not smoke.

Don’t skip pressing the tortillas firmly into the bowls while they’re still warm and pliable, and make sure to spray the bowls generously with cooking spray so your shells release easily after baking.

Finally, let your tortilla bowls cool for a few minutes before filling them, and always add wet ingredients like salsa and sour cream last to keep everything from getting mushy.

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What to Serve With Taco Bowls?

Taco bowls are pretty much a complete meal on their own, but I love serving them with some extra tortilla chips and a side of fresh salsa or queso for dipping. If you want to add something refreshing to balance out all those bold flavors, a simple Mexican street corn salad or some sliced watermelon with a sprinkle of tajin works great. You could also set out extra toppings like pickled jalapeños, shredded cheese, or hot sauce so everyone can customize their bowl exactly how they like it. For drinks, I usually go with a cold Mexican beer, margaritas, or just some lime-infused sparkling water to keep things light.

Storage Instructions

Store: Keep your taco bowl components separate in airtight containers in the fridge for best results. The seasoned beef, cilantro lime rice, and beans will stay fresh for up to 4 days. I like to store the lettuce and other fresh toppings separately so they don’t get soggy.

Make Ahead: This is perfect for meal prep! Cook the beef, rice, and beans ahead of time and portion them out into containers. When you’re ready to eat, just reheat and add your fresh toppings. The tortilla bowls are best made fresh, but you can prep all the fillings 2-3 days in advance.

Reheat: Warm up the beef and rice in the microwave for about 2 minutes, stirring halfway through. You can also reheat everything on the stovetop over medium heat with a splash of water or broth to keep it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3250-3550
• Protein: 110-130 g
• Fat: 95-115 g
• Carbohydrates: 470-520 g

Ingredients

For the rice:

• 1.5 cups rice (I always use Mahatma long-grain white rice)
• chicken broth
• 1.5 tsp cumin
• 1.5 tsp onion powder
• 1.5 tsp garlic powder
• 2 dashes cayenne pepper
• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 cup cilantro (finely chopped, about 1/4-inch pieces)
• 2.5 tbsp lime juice
• salt
• pepper

For the shells:

• 4 flour tortillas
• 1.5 tbsp vegetable oil
• cooking spray

For the fillings:

• 15 oz sweet corn
• 3/4 tbsp vegetable oil
• 15 oz black beans (rinsed and drained for better texture)
• 1 lb ground beef
• 1 small onion (diced into 1/2-inch pieces)
• 6 garlic cloves
• 1.5 tbsp chili powder
• 1.5 tsp cumin
• 3/4 tsp smoked paprika
• 3/4 tsp dried oregano
• 3/4 tsp salt
• 1/2 cup salsa (I use Pace Chunky Salsa)
• 3 tbsp green chilies
• 1/2 tsp cayenne pepper
• 1/4 tsp black pepper

For the toppings:

• lettuce
• guacamole
• pico de gallo
• sour cream
• cilantro
• lime juice
• tortilla chips

Step 1: Prepare the Seasoned Rice

• 1.5 cups rice
• chicken broth
• 1.5 tsp cumin
• 1.5 tsp onion powder
• 1.5 tsp garlic powder
• 2 dashes cayenne pepper
• 3 tbsp butter
• 2.5 tbsp lime juice
• 1/2 cup cilantro
• salt
• pepper

Add rice, chicken broth, 1.5 tsp cumin, 1.5 tsp onion powder, 1.5 tsp garlic powder, and 2 dashes cayenne pepper to a rice cooker and start the cycle according to the cooker’s instructions.

While the rice cooks, you’ll have time to prepare other components.

Once the rice is finished cooking, stir in the 3 tbsp butter, 2.5 tbsp lime juice, and 1/2 cup finely chopped cilantro.

Season with salt and pepper to taste.

Set aside and keep warm.

Step 2: Shape and Bake the Tortilla Bowls

• 4 flour tortillas
• 1.5 tbsp vegetable oil
• cooking spray

Preheat the oven to 350°F.

While waiting for the oven, heat 1.5 tbsp vegetable oil in a skillet over medium-high heat.

Working with one tortilla at a time, fry each for about 30-45 seconds per side until pliable but not crispy.

Spray four oven-safe bowls with cooking spray and place them upside down on a baking sheet.

Carefully press each warm tortilla into a bowl to create a shell shape.

Bake for 12-15 minutes until the tortillas are golden and hold their shape.

Remove from oven and let cool slightly before removing from bowls.

Step 3: Cook the Ground Beef and Build the Meat Mixture

• 1 lb ground beef
• 1 small onion
• 6 garlic cloves
• 1.5 tbsp chili powder
• 1.5 tsp cumin
• 3/4 tsp smoked paprika
• 3/4 tsp dried oregano
• 3/4 tsp salt
• 1/2 cup salsa
• 3 tbsp green chilies
• 1/2 tsp cayenne pepper
• 1/4 tsp black pepper

Heat a large skillet over medium-high heat and add the 1 lb ground beef, breaking it up as it cooks.

Once the beef is mostly browned (about 5-7 minutes), add the diced 1 small onion and minced 6 garlic cloves, stirring until the onion softens and the meat is fully cooked.

Add 1.5 tbsp chili powder, 1.5 tsp cumin, 3/4 tsp smoked paprika, 3/4 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp cayenne pepper, stirring to coat the meat evenly.

Cook for another minute until fragrant.

Stir in 1/2 cup salsa and 3 tbsp green chilies, and season with 1/4 tsp black pepper.

Simmer for 2-3 minutes to meld the flavors, then remove from heat.

Step 4: Prepare the Corn and Beans

• 15 oz sweet corn
• 3/4 tbsp vegetable oil
• 15 oz black beans

In a separate skillet, heat 3/4 tbsp vegetable oil over medium-high heat.

Add the 15 oz sweet corn (drained) and cook for about 5 minutes, stirring occasionally, until the corn develops light char marks and develops deeper flavor.

In another pan or in the same skillet after removing the corn, warm the 15 oz black beans (rinsed and drained) over medium heat for 3-4 minutes, stirring gently.

I like to rinse the beans beforehand as it removes excess starch and gives them a better texture in the final bowl.

Step 5: Assemble the Taco Bowls

• seasoned rice from Step 1
• beef mixture from Step 3
• charred corn and beans from Step 4
• lettuce
• guacamole
• pico de gallo
• sour cream
• cilantro
• lime juice
• tortilla chips

Place each baked tortilla bowl on a serving plate or bowl.

Begin assembly by spooning a generous portion of the seasoned rice from Step 1 into the bottom of each shell.

Top with a portion of the beef mixture from Step 3, followed by the charred corn and warmed black beans from Step 4.

Finish each bowl with lettuce, guacamole, pico de gallo, sour cream, a sprinkle of fresh cilantro, and a squeeze of lime juice.

I like to add a handful of tortilla chips on top right before serving as it keeps them crispy and adds great texture contrast.

Serve immediately while the bowls are still warm.

Complete Taco Bowls

Delicious Complete Taco Bowls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 32 minutes mins

Servings 4 servings

Calories 3400 kcal

Ingredients

  

For the rice

• 1.5 cups rice (I always use Mahatma long-grain white rice)
• chicken broth
• 1.5 tsp cumin
• 1.5 tsp onion powder
• 1.5 tsp garlic powder
• 2 dashes cayenne pepper
• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 cup cilantro (finely chopped, about 1/4-inch pieces)
• 2.5 tbsp lime juice
• salt
• pepper

For the shells

• 4 flour tortillas
• 1.5 tbsp vegetable oil
• cooking spray

For the fillings

• 15 oz sweet corn
• 3/4 tbsp vegetable oil
• 15 oz black beans (rinsed and drained for better texture)
• 1 lb ground beef
• 1 small onion (diced into 1/2-inch pieces)
• 6 garlic cloves
• 1.5 tbsp chili powder
• 1.5 tsp cumin
• 3/4 tsp smoked paprika
• 3/4 tsp dried oregano
• 3/4 tsp salt
• 1/2 cup salsa (I use Pace Chunky Salsa)
• 3 tbsp green chilies
• 1/2 tsp cayenne pepper
• 1/4 tsp black pepper

For the toppings

• lettuce
• guacamole
• pico de gallo
• sour cream
• cilantro
• lime juice
• tortilla chips

Instructions

 

• Add rice, chicken broth, 1.5 tsp cumin, 1.5 tsp onion powder, 1.5 tsp garlic powder, and 2 dashes cayenne pepper to a rice cooker and start the cycle according to the cooker's instructions. While the rice cooks, you'll have time to prepare other components. Once the rice is finished cooking, stir in the 3 tbsp butter, 2.5 tbsp lime juice, and 1/2 cup finely chopped cilantro. Season with salt and pepper to taste. Set aside and keep warm.
• Preheat the oven to 350°F. While waiting for the oven, heat 1.5 tbsp vegetable oil in a skillet over medium-high heat. Working with one tortilla at a time, fry each for about 30-45 seconds per side until pliable but not crispy. Spray four oven-safe bowls with cooking spray and place them upside down on a baking sheet. Carefully press each warm tortilla into a bowl to create a shell shape. Bake for 12-15 minutes until the tortillas are golden and hold their shape. Remove from oven and let cool slightly before removing from bowls.
• Heat a large skillet over medium-high heat and add the 1 lb ground beef, breaking it up as it cooks. Once the beef is mostly browned (about 5-7 minutes), add the diced 1 small onion and minced 6 garlic cloves, stirring until the onion softens and the meat is fully cooked. Add 1.5 tbsp chili powder, 1.5 tsp cumin, 3/4 tsp smoked paprika, 3/4 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp cayenne pepper, stirring to coat the meat evenly. Cook for another minute until fragrant. Stir in 1/2 cup salsa and 3 tbsp green chilies, and season with 1/4 tsp black pepper. Simmer for 2-3 minutes to meld the flavors, then remove from heat.
• In a separate skillet, heat 3/4 tbsp vegetable oil over medium-high heat. Add the 15 oz sweet corn (drained) and cook for about 5 minutes, stirring occasionally, until the corn develops light char marks and develops deeper flavor. In another pan or in the same skillet after removing the corn, warm the 15 oz black beans (rinsed and drained) over medium heat for 3-4 minutes, stirring gently. I like to rinse the beans beforehand as it removes excess starch and gives them a better texture in the final bowl.
• Place each baked tortilla bowl on a serving plate or bowl. Begin assembly by spooning a generous portion of the seasoned rice from Step 1 into the bottom of each shell. Top with a portion of the beef mixture from Step 3, followed by the charred corn and warmed black beans from Step 4. Finish each bowl with lettuce, guacamole, pico de gallo, sour cream, a sprinkle of fresh cilantro, and a squeeze of lime juice. I like to add a handful of tortilla chips on top right before serving as it keeps them crispy and adds great texture contrast. Serve immediately while the bowls are still warm.