Easy Taco Rice Bowls

Easy, healthy and budget friendly taco rice bowls are perfect for a quick weeknight dinner and makes awesome lunch leftovers. Ready in 30 minutes!

{GF}

When I was a kid, we lived in a lot of different places in Canada. My dad was a bank manager and was apparently the bank’s go-to guy to clean up messes in different branches in different provinces. About every 2 years or so, after he had cleaned up the last mess, we’d be shipped off to some new province/city to clean another one up.

When we lived in Newfoundland, we made a yearly (I think it was only once a year? Maybe it was more. I can’t remember) trip back to Ontario to visit my older sister who was married and had a newborn baby, Lukas. He’s now an annoying 13 year old who thinks he’s hot shit but we’ll just ignore that for now and pray he grows out of it ;). On those trips, we stocked up on everything we could that ‘mainlanders’ could get and we couldn’t. Seriously, in Newfoundland, your options are pretty limited. You’re also reliant on ‘the boat’. The theatre didn’t get the latest movies because ‘the boat didn’t come in’ and a lot of the staple foods on the mainland were scarce for us because of that same damn boat that just couldn’t seem to make it across the water.

One of the things I SOOO looked forward to besides Kirkland grape juice which I’m only realizing now was super weird, was Wendy’s taco salads. Yep. Even things like Wendy’s were sacred for us Islanders. It’s a simple thing: romaine lettuce, tomatoes, rice, chili, cheese, sour cream and salsa all dumped together, making the lettuce and tomatoes hot, the cheese melty and the sour cream runny but my word, is it ever delicious.

I haven’t eaten at a Wendy’s in probably 8 years since I’m fairly certain now it along with all of the other fast food chains would just make me feel sick but my love for taco salad hasn’t changed. Since I can’t be bothered to make chili every week but we want to eat this every week, I decided to just season some ground beef with a homemade taco seasoning, cook it up with some black beans and corn, top some romaine with tomatoes, warm rice, sauteed veggies (sometimes not always), taco beef, cheese, salsa and sour cream and call it dinner. At least twice a week for about 2 months now. It’s glorious.

I certainly wouldn’t call a taco rice bowl revolutionary and I’m pretty sure there’s about 14398230498243 other versions out there, but this is our favorite, 30 minute, inexpensive but oh so delicious version. We literally never tire of it. Bonus: you only need 1 pot and 1 skillet. My kinda easy, minimal clean up, fast dinner. If you use brown rice, it will take longer than 30 minutes but that’s just hands off time so if you have the extra 15 minutes or so, go for it. We almost always use white rice because I have a not-so-secret love for hot buttered white rice and it takes like no time to cook. It’s up to you!


Easy taco rice bowls make for a quick, healthy, filling and budget friendly weeknight dinner. Leftovers make great quick lunches!

Easy Taco Rice Bowls
Easy Taco Rice Bowls

Ingredients

  • 1 C uncooked brown or white rice

  • 1 tbsp butter, optional

  • 1 lb lean ground beef

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 TBSP chili powder

  • 2 tsp ground cumin

  • 1 tsp paprika

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • ½ tsp oregano

  • ¼-1/2 tsp cayenne pepper

  • 1 C frozen corn

  • 1 C black beans

  • romaine leaves, washed and torn

  • diced tomatoes

  • salsa, green onions, sour cream, cheese, avocado, hot sauce, etc. to serve

Directions

  • Cook rice according to package directions then stir in butter, if using. Set aside.
  • Meanwhile, heat a large skillet over medium-high heat. When hot, add the beef and salt, cook, breaking the meat up, stirring often, until mostly cooked.
  • Drain the fat from the pan then return to the stove.
  • Add all of the seasonings + ½ C water.
  • Bring to a simmer, add the corn and black beans and continue to cook, stirring often until most of the water is absorbed.
  • Fill bowls with romaine and diced tomato, top with rice, beef mixture and then toppings of choice.

NOTES

Leftovers will keep in the fridge for 5 days and reheats extremely well.