An utterly satisfying, one-dish dinner, taco bowls make for a fabulous weeknight meal. Our recipe calls for beef, black beans and an assortment of toppings from sliced avocado to corn tortillas, but the best part about this meal is you can really customize it any way you’d like. Don’t eat meat? Use lentils or sweet potatoes as a base. Want to ramp up the veggies? Add sauteed bell pepper and corn. Nutritious, filling and versatile, these taco bowls will undoubtedly be a hit with the whole family.
Ingredients for Taco Bowl Recipe
- Boneless beef chuck roast and beef broth: Use taco seasoning to flavor the beef and homemade beef broth if you have it on hand (pro-tip: having homemade broth stocked in the freezer is always a good idea!)
- Canola oil: A neutral-tasting oil like canola is ideal here.
- Veggies: Jalapeno, onion and garlic are sauteed until they’re soft and slightly caramelized, to heighten the flavors.
- Seasonings: Spices like cumin and chili powder provide a nice heat.
- Crushed tomatoes: You could also use diced tomatoes if you’d prefer a chunkier texture.
- Salsa verde: Learn how to make a batch of salsa verde to go with this bowl.
- Brown rice: You could substitute rice for quinoa, bulgur or another grain.
- Black beans: Feel free to use pinto or kidney beans here if that’s what you have on hand.
- Toppings: Now comes the fun part—the toppings are really what make this taco bowl shine, so don’t skip these. We like adding sour cream, shredded cheddar cheese, sliced avocado, lime wedges and warmed tortillas, but get creative with whatever ingredients you’d like to add.
Directions
Step 1: Cook the meat
Place the beef and broth in a 5 quart slow cooker. Cook the meat covered on low for six to eight hours or until meat is tender. Remove the beef and discard the juices. Return the beef to the slow cooker and shred with two forks.
Step 2: Saute veggies
In a large skillet, heat the oil over medium heat; saute the onion and jalapeno until softened (three to four minutes). Add the garlic and seasonings, then cook and stir for one minute. Stir in the tomatoes and salsa and bring to a boil.
Step 3: Combine the ingredients
Add the veggie-tomato mixture to the beef and stir well to combine. Cook the ingredients covered on high for one hour or until the flavors are blended.
Step 4: Prepare to serve
For each serving, place 1/2 cup of the rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired.
Taco Bowl Recipe Variations
- Use different meats: Swap beef for turkey or a meatless alternative like vegan ground beef, tofu, extra beans or sweet potatoes.
- Add vegetables: You could saute some bell pepper, zucchini or corn if you want more veggies.
How to Store Taco Bowls
You can store the mixture in the fridge in an airtight container (without the toppings) for two to three days before using.
Can you freeze taco bowls?
You can freeze the cooled meat mixture in freezer-safe containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Taco Bowl Recipe Tips
Can you make a vegan or vegetarian version of these taco bowls?
Yes, you can easily make these bowls vegan or vegetarian. Omit the meat and add extra beans or a plant-based meat (we love using lentils as a base for this dish).
Is this taco bowl recipe gluten-free?
Yes, these taco bowls are gluten-free.
How can I make this taco bowl more nutritious?
Add more vegetables, opt for a lean meat (turkey instead of beef) or extra beans and leave out the sour cream and cheese if you’re focused on making this bowl as healthy as possible.
