Taco Bowls
A flavorful, make‑ahead taco bowl packed with seasoned beef, black beans, cilantro‑lime rice, fresh veggies, and creamy avocado. Perfect for quick dinner or meal‑prep throughout the week.
Recipe by Chef Erin 👩🏾🍳| Atlanta Chef| Recipes & More· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 1 lb ground beef
- 2 tbsp taco seasoning
- 2 cups cooked white rice
- 1 tbsp lime juice
- 2 tbsp fresh cilantro
- 1 can black beans
- 1 cup corn kernels
- 1 red bell pepper
- 0.5 red onion
- 1 avocado
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/2 cup sour cream
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- 11. Cook the rice according to package instructions; once done, stir in lime juice, chopped cilantro, and a pinch of salt. Set aside and keep warm.
- 22. While the rice cooks, heat olive oil in a large skillet over medium‑high heat.
- 33. Add the diced red onion and red bell pepper to the skillet and sauté for 3‑4 minutes until softened.
- 44. Add the ground beef, breaking it up with a spoon, and cook until browned, about 5‑6 minutes.
- 55. Sprinkle the taco seasoning over the beef, stir well, and cook an additional 2 minutes to incorporate the flavors.
- 66. Stir in the drained black beans and corn kernels; heat through for 2‑3 minutes. Season with salt and black pepper to taste.
- 77. Assemble the bowls: start with a base of cilantro‑lime rice, then layer the seasoned beef mixture, beans, and corn.
- 88. Top each bowl with diced red bell pepper, sliced avocado, shredded cheddar cheese, a spoonful of salsa, and a dollop of sour cream.
- 99. Serve immediately, or let the bowls cool, cover, and refrigerate for up to 4 days. Reheat the beef mixture and rice in the microwave (about 2 minutes) before serving.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Taco Bowls?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Taco Bowls recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Taco Bowls recipe come from?
- It was shared by Chef Erin 👩🏾🍳| Atlanta Chef| Recipes & More on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.