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Ground Beef Taco Bowl

Ground Beef Taco Bowl

I don’t live next to a Chipotle or Freebirds anymore so I had to create my own version of my favorite menu option at my old favorite Tex-Mex burrito restaurant. 

Ground Beef Taco Bowl

Living out here in the suburbs of Austin, Texas I’ve had to start making my own favorites from some of the restaurants I frequented from back in the sprawling city of Katy, Texas, where I moved from. But to be honest, Chipotle and Freebirds ain’t got nothin’ on my version of this Ground Beef Taco Bowl! 

Ground Beef Taco Bowl 

Not only is this easy to make, it’s a great weeknight dinner option and it’s pretty darn impressive too!

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Ground Beef Taco Bowl

Ground Beef Taco Bowl

Yield: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

A fun and flavorful bowl with Mexican rice, taco seasoned ground beef, veggie saute, topped with your favorite taco toppings!

Ingredients

SPECIAL TOOLS

RED RICE

VEGGIES

  • 4 tablespoons unsalted butter
  • 1 10-ounce pack frozen organic corn kernels
  • 1 red bell pepper, chopped
  • 2 small zucchini, chopped
  • 2 green onions, sliced
  • 1 jalapeno pepper, seeded and chopped
  • ½ cup good quality jarred tomato salsa
  • 2 tablespoons fresh chopped cilantro
  • Salt and pepper to taste

PROTEIN

TOPPINGS

  • Shredded cheese
  • Avocado
  • Tortilla chips
  • Sour cream
  • Diced tomatoes
  • Shredded lettuce

Instructions

RED RICE

  1. Pour rice in a strainer and run under water until the water runs clear.
  2. Adjust an oven rack to the center of the oven and heat to 350 degrees. Heat oil over medium heat in an oven-proof saucepan or Dutch-oven. Add the rice, stirring frequently until the rice starts to brown, about 8 to 10 minutes.
  3. Add the salsa, chicken broth and salt and stir. Then let the mixture come to a full boil.
  4. Cover the pan and set in the middle of the oven and bake for 20 minutes. Uncover and add the frozen vegetables and re-cover and bake for 5 minutes longer. Remove from the oven and let sit for 5 minutes.
  5. Fluff rice with a fork and stir vegetables around.

VEGGIES

  1. While the rice is baking, melt butter over medium-high heat in a large skillet. Add corn, bell pepper, zucchini, green onions and jalapeno and sauté until veggies are tender, about 6 minutes. Add salsa and cilantro and stir to combine. Cook for 1 minute. Season with salt and pepper to taste.

PROTEIN

  1. While the veggies are cooking, prepare the ground beef according to your taco seasonings package directions.

ASSEMBLE

  1. Divide the beef, veggies and rice among 4 bowls. Top with desired taco toppings and serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 852Total Fat: 48gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 140mgSodium: 2971mgCarbohydrates: 64gFiber: 13gSugar: 16gProtein: 44g

*Nutrition information is an estimate and will vary.*

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