Loaded Taco Bowl with Cilantro Lime Rice
The loaded Taco Bowl combines layers of cilantro lime rice, taco-seasoned ground beef, and your favourite toppings for a flavour-packed meal in less than 40 minutes. Perfect for meal prep, this customizable recipe is one you’ll look forward to all week.
Servings: 6
Ingredients
For the Taco Meat:
- 1 lb Ground Beef
- 1 Package Taco Seasoning
- 1 Small Onion diced
- 3-4 Cloves Garlic minced
- 1 tbsp Sriracha or Chili Powder adjust to taste
- Olive Oil or Neutral Oil for cooking
For the Cilantro Lime Rice:
- 2 cups Cooked Brown/White Rice
- ½ cup Cilantro finely chopped (leaves and tender stems)
- Juice from 1 Lime
- 1 tsp Salt
For the Taco Bowls:
- 6-7 Large Tortilla Wraps
Toppings:
- Guacamole or 1 Avocado thinly sliced
- Pico de Gallo or Cherry Tomatoes halved
- 1 can Whole Corn Kernels rinsed and drained
- 1 can Black Beans rinsed and drained
- ½ Iceberg Lettuce thinly sliced
- 1 cup Tex-Mex Cheddar Cheese shredded
- 2 Jalapeños sliced (optional)
- Lime Wedges for garnish
- Cilantro finely chopped, for garnish
Instructions
- Start by cooking your rice according to package instructions. Once finished, remove from heat allow to cool (10-15mins). Stir in lime juice and cilantro, and set aside.
- Over medium high heat in a large skillet, or dutch oven, heat olive oil. Add garlic and onion, and cook until fragrant and transparent. Add ground beef and cook until beef has browned, ensuring to break down meat into a crumble, stirring occasionally and draining excess fat. Stir in taco seasoning, sriracha or cayenne/chili powder (optional) until well combined, remove from heat and set aside.
- Make tortilla bowls - see notes section below.
- Prepare other taco toppings: slice avocado, half tomatoes, rinse and drain corn (I made my own kernels, with butter, salt, pepper, and parsley) and black beans, slice lettuce, shred cheese etc.
- Assemble bowl. Rice as your base, and add toppings as desired. Enjoy!
Notes
I used brown jasmine rice for this recipe, but any type of rice will work—use what you have on hand. The ingredient measurements are just a guideline, so feel free to adjust to suit your taste or preferences.
For the tortilla taco bowls, there are several easy methods: use tortilla shell molds, a small 8-inch cast iron skillet, muffin tins for mini taco bowls, or even oven-proof canning jars. Flip the jars upside down to form the tortilla around them, or place them upright and press the tortilla inside. Bake until the shells are lightly toasted and hold their shape.