It’s no secret that we LOVE Tacos in this house. Being Mexican, it’s pretty standard to have Mexican food at least once a week (usually more! )
A taco bowl takes all of those favorite ingredients and flavors in one tasty bowl. With rice, beans, meat, and veggies, it’s packed with flavor and the delicious cilantro dressing brings it all together! It’s hearty enough to fill you up for dinner, but could be light enough for lunch or for meal prepping.
This taco bowl recipe is a take on Taco Salad and it’s also similar to a deconstructed Taco or Chicken Burrito Bowl! Our kids love them because you really can make it your own – start with your base and just add your favorite toppings. We know you are going to love it too!
Why we think you’ll love it:
- A healthy option. More like a Taco Salad, it’s light and refreshing. If you remove the taco shell base, it can be made low-carb.
- Add your toppings. Just like tacos and most Mexican dinners, you can customize this bowl with your favorite taco toppings!
- Meal prep. Easily prep the ingredients ahead of time for a busy weeknight.
Taco Bowl Ingredients
Cilantro Lime Dressing
- Ranch dip mix (1 packet, about 3 tablespoons) – adds seasoning and tang to the creamy dressing without extra measuring.
- Mayonnaise (1 cup) – gives the dressing richness and a smooth, spoonable texture.
- Sour cream (1 cup) – balances the mayo with a slight tang and keeps the dressing from feeling too heavy.
- Cilantro (1 bunch) – brings freshness and that classic Tex Mex flavor to the dressing.
- Minced garlic (1 teaspoon) – adds depth and savory flavor without overpowering the sauce; see How to Mince Garlic.
- Diced jalapenos (1-3 teaspoons) – provides gentle heat that you can easily adjust to taste.
- Milk (½-⅔ cup) – thins the dressing to the perfect drizzling consistency.
Taco Meat
- Ground beef (1 pound) – forms the hearty protein base of the taco bowl. Try Green Chili Beef, Carne Asada, Cafe Rio Shredded Chicken, Salsa Verde Chicken, Sweet Pork Barbacoa.
- Taco seasoning (1 ounce envelope) – infuses the meat with bold, familiar taco flavor. Use store-bought or make Homemade Taco Seasoning using chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper
- Water (¾ cup) – helps the seasoning coat the beef evenly and creates a saucy texture.
Base and Toppings
- Cooked rice (6 cups) – serves as the filling base that makes the bowl satisfying and complete. Our favorite is Cilantro Lime Rice, but you can use plain white rice, brown rice, Cauliflower Rice, or quinoa.
- Romaine lettuce (3 cups, chopped) – adds crunch and freshness to balance the warm ingredients.
- Whole kernel corn (15.25 ounce can, drained) – brings sweetness and color to the bowl; or use Mexican Street Corn.
- Black beans (15 ounce can, drained and rinsed) – adds extra protein and a creamy bite.
- Roma tomatoes (2, diced) – contribute juiciness and bright flavor.
- Avocado (1, diced) – adds creaminess that pairs perfectly with the seasoned beef.
- Fresh cilantro leaves (2 tablespoons, chopped) – finish the bowls with a fresh pop of flavor and color.
- Optional – Line the bowl with a soft Flour Tortilla or serve the tortilla on the side. A side of Tortilla Chips also pairs well.
- Additional toppings – green onion or red onion, black olives, shredded cheddar cheese, Homemade Salsa, Pico de Gallo, Guacamole, or a lime wedge that can be used to spritz lime juice on top
- Optional dressings – Taco Salad Dressing, Cilantro Lime Dressing, or Cilantro Lime Vinaigrette
How to Make Taco Bowls
DRESSING. Make the dressing by blending all ingredients in the blender. Add milk until it’s the consistency you want. Refrigerate until ready to serve.
BEEF. Cook beef in a large skillet over medium heat until no longer pink, making sure to break up the meat. Add water and taco seasoning to the skillet and bring to a boil. Reduce heat and simmer for about 5 minutes.
SERVE. Assemble bowls by adding 1 cup of cooked rice to each bowl and dividing the meat, lettuce, corn, black beans, tomatoes, avocado, and cilantro evenly into the bowls. Drizzle with creamy cilantro dressing.
Kristyn’s Recipe Tips
- Rinse beans well to remove excess starch and salt, then pat dry so bowls do not get watery.
- Warm the rice before assembling so the cheese, if added, melts slightly and the bowl stays warm.
- Blend the dressing in advance and chill at least 30 minutes so the flavors aer more enhanced.
- Make it lighter by swapping half the mayo with Greek yogurt and using lean ground turkey. This is great for when you’re trying to be more healthy. 😉
Prep ahead by cooking rice and meat, chopping toppings, and storing each separately up to 3 days; dress just before serving.
Taco Bowl Recipe
Video
Ingredients
Creamy Cilantro Dressing
- 1 packet Ranch dip mix, about 3 tablespoons
- 1 cup mayonnaise
- 1 cup sour cream
- 1 bunch cilantro
- 1 teaspoon minced garlic
- 1-3 teaspoon diced jalapenos
- ½-⅔ cup milk
Taco Meat
- 1 pound ground beef
- 1 (1-ounce) envelope taco seasoning
- ¾ cup water
Base and Toppings
- 6 cups cooked rice
- 3 cups chopped Romaine lettuce
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained and rinsed
- 2 Roma tomatoes, diced
- 1 avocado, halved, pitted, peeled, diced
- 2 tablespoons chopped fresh cilantro leaves, for garnish
Instructions
- Blend Ranch dip mix, mayonnaise, sour cream, cilantro, minced garlic, and 1-3 teaspoons diced jalapenos in the blender. Add milk until it's the consistency you want. Refrigerate until ready to serve.
- Cook ground beef in a large skillet. Add ¾ cup water and stir in a packet of taco seasoning to the skillet and bring to a boil. Reduce heat and simmer for about 5 minutes.
- Assemble bowls by adding 1 cup of cooked rice to each bowl and dividing the beef mixture, chopped lettuce, corn, black beans, chopped tomatoes, avocado, and fresh cilantro in each bowl.
- Drizzle with creamy cilantro dressing. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
The lettuce and tomatoes, meat, rice, and dressing can all be prepared 1-2 days ahead of time and stored in separate containers in the fridge. The rice and meat can even be frozen for 4-6 weeks. Reheat the rice and meat before serving.
Store leftover ingredients in airtight containers in the fridge for 3-4 days. To store a leftover assembled taco bowl, remove as much of the toppings and avocados as you can. Store the rice and beans in a container and the toppings in a separate container.
Reheat in the microwave and add the lettuce and avocados back into the bowl.
Complete The Meal
Sides
Homemade Tortilla Chips
30 mins
Flour Tortilla Recipe
45 mins
Mexican Corn on the Cob
14 mins
Mexican Cornbread
50 mins
Desserts
Chocolate Tres Leches Cake
4 hrs 45 mins
How to Make Flan
9 hrs 10 mins
Homemade Churro Recipe
35 mins
Carmelitas
45 mins
More Taco Variations
Collections
This recipe was originally published July 2022.
My Favorite part of the post is how to make homemade taco shell bowls! They’re perfect to hold all the yummy taco salad ingredients.
I love these recipes that are all salad with healthy ingredients. The dressing is so yummy! Cant beat this salad.
One of our favorite easy dinners! W love making taco bowls and this was perfect!!
I made this over the weekend and I am making it again when my family eats regular tacos! Delicious!
The cilantro dressing is my favorite!! This meal is packed with delicious flavors & so hearty!
So good! I love making bowl type of meals for my family because it gives my young kids some freedom in picking what they’ll put into it. Definitely an easy weeknight dinner!