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Taco Bowl Fiesta

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This taco bowl recipe is a vibrant, customizable fiesta of flavors and textures that will satisfy everyone at the table! Featuring juicy taco-seasoned meat, cilantro lime rice, black beans, charred corn, and all your favorite toppings, it’s perfect for busy nights, meal prep lunches, or even a DIY taco bar for entertaining. Optional crispy homemade taco bowl shells take this dish to the next level!

Ingredients

Scale

  1. Taco Bowl Shells (Optional):

    • 4 burrito-size flour tortillas (10–12 inches)
    • 1 tbsp vegetable oil
    • Cooking spray

    Cilantro Lime Rice:

    • 1½ cups white long-grain or brown rice
    • Chicken broth (amount according to your rice cooker)
    • 1 tsp ground cumin
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • Dash of cayenne pepper
    • 2 tbsp butter
    • ½ cup loosely packed cilantro, chopped
    • 2 tbsp lime juice
    • Freshly cracked salt and pepper, to taste

    Taco Meat, Beans & Corn:

    • 1 lb lean ground beef (or ground turkey)
    • 1 small onion, chopped (or 1 tsp onion powder)
    • 4–6 garlic cloves, minced (or 1 tsp garlic powder)
    • 1 tbsp chili powder
    • 1 tsp ground cumin
    • ½ tsp smoked paprika
    • ½ tsp dried oregano
    • ½ tsp salt
    • ½ cup mild salsa (use medium for more kick)
    • 3 tbsp mild diced green chilies (optional)
    • ⅛–¼ tsp cayenne pepper (adjust to taste)
    • 1 (15 oz) can sweet corn, drained and rinsed (or fresh corn from 2 cobs)
    • 1 (15 oz) can black beans, drained and rinsed
    • ½ tbsp vegetable oil

    Toppings (Optional, Customize Your Bowl!):

    1. Chopped lettuce
    2. Guacamole or chopped avocado
    3. Pico de gallo or chopped tomatoes
    4. Sour cream
    5. Fresh cilantro
    6. Lime wedges
    7. Tortilla chips

Instructions

  1. Make the Cilantro Lime Rice:

    • Add the rice, chicken broth, garlic powder, ground cumin, onion powder, and cayenne pepper to your rice cooker. Once cooked, stir in butter, lime juice, cilantro, and season with salt and pepper to taste.
    • Stovetop Method: Cook rice according to package directions, then stir in butter, lime juice, and cilantro at the end.

  2. Make the Taco Bowl Shells (Optional):

    • Preheat oven to 350°F. Spray the inside of 4 oven-safe bowls with cooking spray and place them on a baking sheet.
    • Heat 1 tbsp vegetable oil in a large skillet over medium heat. Once hot, add a tortilla and flip to coat both sides in the oil. Pan-fry for 30-45 seconds per side until golden brown and bubbling. Transfer to the prepared bowls, pressing gently to fit. Bake for 12-15 minutes or until crispy. Let cool before filling.

  3. Cook the Taco Meat, Beans & Corn:

    • Heat ½ tbsp vegetable oil in a large cast iron skillet over high heat. Add corn and cook, stirring occasionally, until lightly charred (about 5 minutes). Reduce heat to medium, add black beans, and warm through. Season with salt and pepper to taste, then transfer to a bowl.
    • In the same skillet, cook the ground beef with the onion and garlic until browned. Stir in chili powder, cumin, smoked paprika, oregano, salt, salsa, green chilies (if using), and cayenne. Simmer for 5 minutes until combined.

  4. Assemble Your Taco Bowls:

    • Start with a base of cilantro lime rice in a taco bowl shell or regular bowl. Add seasoned taco meat, charred corn, and black beans. Top with lettuce, guacamole, pico de gallo, sour cream, fresh cilantro, and lime wedges. Add tortilla chips for extra crunch, if desired.

Notes

  • Substitute ground beef with ground turkey, chicken, or tofu for a lighter option.
  • Make it vegetarian by omitting the meat and adding extra beans, roasted veggies, or grilled portobello mushrooms.
  • Use pre-made taco seasoning for quicker prep.
  • Store leftovers in separate containers for easy meal prep.

Nutrition

Find it online: https://grandmarecipesflash.com/taco-bowl-fiesta/