If you love tacos but crave something a little lighter and easier to eat, this Easy Beef Taco in a Bowl Recipe is your new go-to weeknight favorite. It’s everything you love about tacos — the seasoned ground beef, the flavorful rice, the creamy toppings — all piled high in one delicious bowl. No tortillas needed! This taco bowl is hearty, satisfying, and perfect for both quick dinners and make-ahead lunches.
What Makes This Recipe Great
Sometimes, the best meals are the simplest ones. That’s exactly why this beef taco in a bowl works so well — it takes all the classic taco fillings and serves them up in a cozy, spoonable form. It’s quicker to make, easier to clean up, and packed with flavor in every bite.
Move over burrito bowls — this taco bowl with ground beef and rice is the new star of the table! Juicy, seasoned beef pairs perfectly with fluffy Mexican rice, green chilies, salsa, black beans, and melted cheese. Each bite delivers that irresistible mix of spicy, savory, and creamy flavors that makes tacos such a crowd-pleaser.
You can easily customize it to your liking — make it dairy-free, add corn, or swap in ground turkey or a plant-based substitute. This flexible recipe fits any lifestyle while keeping all the deliciousness you expect from your favorite taco night.
And the best part? It’s meal-prep friendly! This taco rice bowl stores beautifully, making it ideal for grab-and-go lunches throughout the week.
Ingredient Notes
Before you start, here’s a quick rundown of what you’ll need for this Easy Beef Taco in a Bowl Recipe. You’ll find full measurements and instructions in the recipe card below.
Ground Beef
Use lean ground beef (90/10) for the best balance of flavor and texture. If you choose 80/20, make sure to drain the excess fat after browning. You can also substitute ground turkey or chicken for a lighter version.
Olive Oil
Used for sautéing your veggies and beef. Avocado oil works great too if that’s what you have on hand.
Onion & Red Bell Pepper
These aromatics add a subtle sweetness and depth of flavor. Dice them finely so they blend well into the rice mixture.
Garlic
Freshly minced garlic brings bold, savory notes. You can also use pre-minced garlic for convenience.
Diced Green Chilies
A small can of mild green chilies adds a gentle heat that balances perfectly with the other taco spices.
Salsa
Use your favorite salsa — mild, medium, or spicy. It adds acidity and helps keep everything moist and flavorful.
Black Beans
They bring protein, fiber, and heartiness to the bowl. Rinse and drain them well before adding. You can swap them for pinto beans if you prefer.
Rice
Long-grain white rice cooks up fluffy and soaks up all the flavors. You can use brown rice if you want a whole-grain option — just add a little more broth and extra cook time.
Cheese
A mix of cheddar and Monterey Jack melts beautifully. For dairy-free eaters, use vegan cheese shreds or simply omit it.
Homemade Taco Seasoning
Skip the packet and make your own! Combine chili powder, cumin, garlic powder, onion powder, paprika, oregano, and salt for that authentic, bold taco flavor.
Step-by-Step Instructions
Step 1: Sauté the Veggies
Heat olive oil in a large, deep skillet over medium heat. Add the diced onion, red bell pepper, and minced garlic. Cook for 2–3 minutes until fragrant and softened.
Step 2: Brown the Beef
Add ground beef to the skillet. Use a wooden spoon to break it apart as it cooks. Continue sautéing until no pink remains, then drain excess fat if needed.
Step 3: Add the Seasonings and Chilies
Stir in the diced green chilies, chili powder, cumin, garlic powder, onion powder, paprika, salt, and oregano. Mix until everything is evenly coated and fragrant.
Step 4: Add the Sauces and Rice
Stir in the tomato paste and salsa to coat the beef mixture. Then pour in chicken broth, rice, and black beans. Stir well, scraping up any bits from the bottom of the pan.
Step 5: Simmer
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the skillet and cook for about 16–18 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed.
Step 6: Melt the Cheese
Once the rice is cooked, sprinkle shredded cheese evenly over the top. Cover again and let the cheese melt for 2–3 minutes over low heat.
Step 7: Serve and Enjoy
Spoon the taco mixture into bowls and top with your favorite toppings — avocado slices, sour cream, fresh cilantro, or even crushed tortilla chips for a bit of crunch.
Mary’s Tips & Tricks
Make it Turkey or Vegan:
Swap the beef for ground turkey, chicken, or a plant-based alternative like Beyond Meat. Use dairy-free cheese and vegan sour cream for a vegan taco bowl.
Add Corn:
For extra sweetness and texture, stir in one can of drained corn along with the beans.
Meal Prep Magic:
Divide the mixture into containers (without toppings) and refrigerate for up to 4 days. Add your toppings fresh before serving.
Storage:
Keep leftovers in an airtight container. Reheat in the microwave or on the stove with a splash of broth to refresh the texture.
Topping Ideas:
Mix and match your favorites — shredded cheese, guacamole, avocado slices, sour cream, salsa, or chopped jalapeños for a spicy kick .
Easy Beef Taco in a Bowl Recipe
- Total Time: 40 min
Ingredients
2 tbsp olive oil (or avocado oil)
1 lb lean ground beef (90/10)
1 medium onion, diced
1 red bell pepper, chopped
3 cloves garlic, minced
1 (4.5 oz) can diced green chilies
1 tbsp chili powder
2 tsp ground cumin
2 tsp garlic powder
2 tsp onion powder
1 ½ tsp paprika
1 ½ tsp sea salt
1 ½ tsp dried oregano
⅓ cup tomato paste
½ cup salsa (your favorite brand)
1 ⅓ cups long-grain white rice
2 ¾ cups chicken broth (or vegetable broth for vegan)
1 (15 oz) can black beans, drained and rinsed
1 ½ cups shredded cheddar cheese (or dairy-free cheese shreds)
Instructions
-
Sauté the Veggies:
Heat olive oil in a large deep skillet over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté for 2–3 minutes until fragrant and softened. -
Brown the Beef:
Add ground beef to the skillet. Break it apart with a wooden spoon and cook until no pink remains. Drain any excess fat if needed. -
Add the Seasonings:
Stir in the diced green chilies, chili powder, cumin, garlic powder, onion powder, paprika, salt, and oregano. Mix well until everything is coated and fragrant. -
Add the Sauces & Rice:
Stir in tomato paste and salsa, coating the beef mixture evenly. Pour in the chicken broth, black beans, and rice. Stir to combine. -
Simmer:
Bring the mixture to a boil, then reduce heat to medium-low. Cover and cook for 16–18 minutes, stirring occasionally, until rice is tender and most liquid is absorbed. -
Add Cheese:
Sprinkle the shredded cheese evenly over the top. Cover and let it melt for 2–3 minutes on low heat. -
Serve:
Spoon into bowls and top with avocado, cilantro, sour cream, salsa, or your favorite taco toppings. Enjoy!
Notes
- Turkey Taco Bowl: Substitute ground turkey or chicken for a lighter version.
- Vegan Option: Use a plant-based ground “beef” alternative, vegetable broth, and vegan cheese and sour cream.
- Add Corn: Stir in 1 can of drained corn along with the beans for extra texture and sweetness.
- Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Meal Prep: Portion into containers without toppings. Add fresh toppings when ready to eat.
- Toppings: Try shredded cheese, tortilla chips, avocado, guacamole, salsa, or cilantro for the perfect finish .
- Prep Time: 10 min
- Cook Time: 30 min
