Ground Beef Taco Bowls
These ground beef taco bowls are the perfect high protein meal prep recipe. Serve them up with rice or cauliflower rice, sauteed bell pepper and onion, lettuce, avocado and my homemade cilantro lime crema.
Tacos (especially crispy beef tacos), taco bowls, burrito bowls.. they’re my go to when I need a quick and easy but super flavorful dinner. These ground beef taco bowls have been a favorite for a while now (aside from my Mongolian beef) and I’m so excited to share this recipe!
They have a base of rice, perfectly seasoned ground beef, sautéed bell peppers and onion, lettuce, corn, avocado and my dairy free cilantro lime crema. You can easily customize by making this into more of a taco salad and forgoing the rice and subbing for lettuce or using cauliflower rice for a paleo version.
This recipe is ready in just about 30 minutes and is a total family favorite. If you love this recipe, try my chicken fajita bowl, gluten free beef chili or salmon tacos next.
Why you’ll love this recipe
- Packed with flavor
- Perfect for meal prep
- Gluten and dairy free
- Ready in under 30 minutes
How to make beef taco bowls
Heat a large skillet over medium heat. Add in the ground beef and saute until cooked through and no longer pink.
Add in the tomato paste and saute for 1 minute. Mix in the taco seasoning and water and reduce heat to low. Let simmer for a few minutes to let the flavors blend.
Meanwhile, add the olive oil to a skillet. Add in the sliced bell peppers and onions and saute until soft, about 5-7 minutes.
Assemble your bowls with a base of rice (can sub cauliflower rice), lettuce, then layer on the beef, sauteed pepper/onion, corn, avocado and top with the cilantro crema. Enjoy with a blackberry margarita and try my sweet potato burger bowls or beef teriyaki bowls next!
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How to store and reheat
Once prepared, these ground beef taco bowls will keep for about 3 days in the fridge. You can store everything together or separately.
To reheat, I like to just add everything to a pan (aside from the lettuce and avocado) and heat until warm. You can also heat in the microwave. I’ll then top off with the cold toppings like the lettuce, avocado or even some pico de gallo.
I also love using the leftover ground beef and peppers to make a Mexican inspired scramble with eggs for breakfast the next day. So many ways to use this up!
Flavor tip
If you want extra flavor in these beef taco bowls, you can use my cilantro lime rice, Spanish rice, or Mexican green rice! Or for a paleo option, try my Spanish cauliflower rice.
My favorite taco seasoning is the mild one from Siete. They have a spicy version too if you prefer more of a kick. For a DIY taco seasoning, try my ground beef tacos.
Optional additions
While I obviously love the recipe as written, there are so many ways to spruce it up and make it your own! Some of my favorite additions include:
- Black beans
- Diced tomatoes
- Shredded cheddar cheese
- Crushed tortilla chips
- Fresh lime juice
Don’t like beef? You can easily swap for ground turkey or chicken instead. No need to make any other changes. Same rules apply in my greek meatball bowls and gluten free quesadillas! For a fun variation, you can also use the steak from my gluten free steak fajitas!
Try these bowls next!
- Honey Sriracha Salmon Bowls
- Chili Lime Salmon Bowls
- Teriyaki Chicken Bowls
- Chickpea Buddha Bowl
- Tofu Burrito Bowl
- Steak and Rice Bowls
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Ground Beef Taco Bowls
by: claire cary
Ingredients
Beef
- 1 pound ground beef
- 1 packet taco seasoning 1.3 ounce packet, about 4 tablespoons
- ⅓ cup water
- 1 tablespoon tomato paste
Bowls
- 2 red bell peppers sliced
- 1 red onion sliced
- 1 tablespoon olive oil
- 2 cups cooked white rice
- 1 ½ cups corn
- 2 cups chopped romaine lettuce
- 1 avocado
- 1 batch cilantro lime crema click for recipe
Instructions
- Heat a large skillet over medium heat.
- Add in the ground beef and saute until cooked through and no longer pink.
- Add in the tomato paste and saute for 1 minute.
- Mix in the taco seasoning and water and reduce heat to low. Let simmer for a few minutes to let the flavors blend.
- Meanwhile, add the olive oil to a skillet.
- Add in the sliced bell peppers and onions and saute until soft, about 5-7 minutes.
- Assemble your bowls with a base of rice (can sub cauliflower rice), lettuce, then layer on the beef, sauteed pepper/onion, corn, avocado and top with the cilantro crema. Enjoy!
Notes
Comments
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Made these taco bowls for dinner and they were a hit — tasty and simple to prepare. Really appreciate you sharing this!
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Absolutely delicious! Would definitely make again!!
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I make this once a week! All the flavors are sooo delicious
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Thank you, Megan!
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Do you drain the beef before adding the tomato paste and seasoning?
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You can, but it’s not necessary if it was cooked from fresh.
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Does your nutrition info for this recipe include the rice? If so how much and what kind? Thank you!
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Yes! 1/2 cup of cooked rice per serving.
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