Taco Bowl Recipe
This quick & simple taco bowl is filled with fresh ingredients and topped with a creamy cilantro dressing. It's a perfect taco twist.
Servings: 6
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
Toppings
- 3 cup 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, peeded, diced
- 2 tablespoons chopped fresh cilantro leaves, for garnish
Instructions
- Make dressing by blending all ingredients in the blender. Add milk until it's the consistency you want. Refrigerate until ready to serve.
- Pour all rice ingredients into a large pan and bring to a boil. Add lid and simmer for 20 minutes (stirring occasionally), until rice is cooked.
- 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.
- Assemble bowls by dividing the rice mixture evenly along with the meat, lettuce, corn, black beans, tomatoes, avocado, and cilantro.
- Drizzle with creamy cilantro dressing.
Video
Notes
Try this Homemade Taco Seasoning mix.
Nutrition
Calories: 767kcal | Carbohydrates: 40g | Protein: 24g | Fat: 58g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1254mg | Potassium: 906mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3223IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 4mg