Description
A delightful blend of flavors and textures, these chili taco rice bowls make for a quick weeknight dinner or a cozy weekend meal.
Ingredients
Scale
- 1 pound ground beef
- 2 cups cooked rice
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup corn, frozen or canned
- 1 avocado, diced
- 1 cup shredded cheese
- 1 cup lettuce, shredded
- Sour cream
- Taco seasoning
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat to keep your dish from being greasy.
- Add taco seasoning, diced tomatoes, black beans, and corn to the skillet. Stir and allow the mixture to simmer for about 5 minutes to develop the flavors.
- Layer the cooked rice in bowls, followed by the beef mixture for a substantial base that can hold the toppings well.
- Top each bowl with diced avocado, shredded cheese, and lettuce. Finish off with a dollop of sour cream and any additional toppings you desire. Serve immediately for best flavor.
Notes
For a healthier option, substitute ground turkey or chicken instead of beef. Customize toppings to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg