Raise your hand if you’ve ever stood in front of the fridge thinking, “What in the world am I making for dinner tonight?” We’ve all been there—and that’s where this Taco Rice Bowl swoops in to save the day. It’s a deliciously easy Mexican-American recipe that brings all your taco night favorites into one hearty, satisfying bowl. Think of it as comfort food meets clean-up-friendly convenience.
Whether you’re juggling work, kids, or just want something fast and tasty, this quick dinner is full of flavor, easy to customize, and perfect for meal prep. You might even find yourself doubling the recipe “just in case.”
Why You’ll Love This Taco Rice Bowl
- It’s taco night—without the mess.
- Comes together in 35 minutes flat.
- Uses pantry staples (hello, black beans and corn!).
- Great for meal prep or feeding a crowd.
- Easy to customize for picky eaters.
Ingredients
- 200 g uncooked white rice (1 cup)
- 480 ml water or chicken broth (2 cups)
- 450 g ground beef or turkey (1 lb)
- 28 g taco seasoning (1 oz packet)
- 425 g black beans, drained and rinsed (15 oz can)
- 160 g corn, frozen or canned (1 cup)
- 150 g diced tomatoes, fresh or canned (1 cup)
- 70 g shredded lettuce (1 cup)
- 110 g shredded cheddar cheese (1 cup)
- 120 g salsa (½ cup)
- 30 ml olive oil (2 tablespoons)
- Salt and pepper, to taste
- Optional garnish: fresh cilantro and lime wedges
How to Make It
1. Cook the Rice:
Rinse the rice under cold water until clear. In a medium pot, bring water or broth to a boil. Add rice, reduce heat, cover, and simmer for 15–18 minutes. Let rest covered for 5 minutes, then fluff with a fork.
2. Cook the Meat:
While the rice cooks, heat olive oil in a skillet over medium heat. Add ground beef or turkey. Brown for 6–8 minutes, breaking it up as you go. Drain excess fat if needed.
3. Add the Flavor:
Stir in taco seasoning and a splash of water. Cook 2–3 more minutes to coat the meat.
4. Toss in the Veggies:
Add black beans, corn, and diced tomatoes. Stir and simmer for 3–4 minutes until everything’s warm and cozy. Season with salt and pepper.
5. Assemble the Bowls:
Spoon rice into 4 bowls. Top each with the taco meat mixture, lettuce, cheddar cheese, and salsa. Add cilantro and lime wedges if you’re feeling fancy.
Tips for Taco Rice Bowl Success
- Use ground turkey for a lighter twist.
- Swap the rice for brown rice, quinoa, or cauliflower rice.
- Add hot sauce or jalapeños for a kick.
- Make it a taco bar—set out all the toppings and let everyone build their own.
My Go-To Quick Dinner Fix
This recipe became my weeknight staple during a particularly chaotic school year. Between dance rehearsals and late work calls, I needed something I could throw together without much brainpower but that everyone would devour. The taco rice bowl was it. One pot for rice, one skillet for meat, and dinner was DONE. Bonus points: it packs beautifully for lunches the next day.
What to Serve with a Taco Rice Bowl
- Tortilla chips and guac—obviously.
- A quick side salad with lime vinaigrette.
- Mexican street corn or roasted veggies.
- Sparkling water with lime for a refreshing sip.
How to Store and Meal Prep
- Divide cooked rice, taco mixture, and toppings into airtight containers.
- Store in the fridge for up to 4 days.
- Keep lettuce and salsa separate until ready to eat.
- Reheat rice and meat in the microwave or skillet before serving.
FAQs About Taco Rice Bowls
Can I freeze it?
You can freeze the meat and rice mixture—just leave out the fresh toppings. Reheat and assemble when ready.
Can I make it vegetarian?
Totally! Sub in lentils or plant-based crumbles and skip the meat.
Is this kid-friendly?
Absolutely. Serve it deconstructed if needed—rice, meat, cheese, done.
Final Scoop
Taco rice bowls are a dinner dream: fast, flavorful, filling, and flexible. Whether you’re flying solo or feeding the whole crew, this rice bowl will hit the spot every time. Keep the ingredients stocked, and this Mexican-American recipe will always be ready when you are.
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Print
Taco Rice Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Taco Rice Bowl combines all your favorite taco-night flavors into one cozy, quick, and cleanup-friendly dinner. Made with seasoned ground beef or turkey, black beans, corn, fresh veggies, and fluffy rice, it’s the perfect Mexican-American meal prep solution that satisfies everyone at the table in just 35 minutes.
Ingredients
-
200 g uncooked white rice (1 cup)
-
480 ml water or chicken broth (2 cups)
-
450 g ground beef or turkey (1 lb)
-
28 g taco seasoning (1 oz packet)
-
425 g black beans, drained and rinsed (15 oz can)
-
160 g corn, frozen or canned (1 cup)
-
150 g diced tomatoes, fresh or canned (1 cup)
-
70 g shredded lettuce (1 cup)
-
110 g shredded cheddar cheese (1 cup)
-
120 g salsa (½ cup)
-
30 ml olive oil (2 tablespoons)
-
Salt and pepper, to taste
-
Optional garnish: fresh cilantro and lime wedges
Instructions
1. Cook the Rice
Rinse rice until water runs clear. Boil water or broth, then stir in rice. Cover, simmer for 15–18 minutes. Rest 5 minutes, then fluff.
2. Cook the Meat
In a skillet over medium heat, heat olive oil. Add ground beef or turkey, cook for 6–8 minutes, breaking it up. Drain fat if needed.
3. Season It
Stir in taco seasoning and a splash of water. Cook 2–3 minutes more to coat evenly.
4. Add Beans & Veggies
Mix in black beans, corn, and diced tomatoes. Simmer for 3–4 minutes. Season with salt and pepper.
5. Build the Bowls
Start with rice. Top with meat mixture, lettuce, cheddar cheese, and salsa. Garnish with cilantro and lime if desired.
Notes
Swap white rice with brown rice, quinoa, or cauliflower rice.
Use plant-based meat or lentils for a vegetarian version.
Keep lettuce and salsa separate for meal prep freshness.
Make it a taco bar by letting each person customize their toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Mexican-American