I’m excited to share this Taco Bowl Recipe that’s easy to prep ahead, flexible for any filling, and perfect for setting up a make your own taco bar.

Jump to Recipe

I love serving these Taco Bowls when friends show up because they feel effortless but surprising. I make mine with ground beef and a pile of toppings so everyone can build their own, it’s great for a quick weeknight or for a bigger spread.

I call it my favorite Taco Bowl Recipe because it keeps well and can be dressed up into a Black Bean Taco Bowl if you want to go meatless. I promise there’s a trick or two that makes every bite pop, you’ll want to try them right away and yes you can make most of it ahead.

Ingredients

Print Recipe (No Advertisments)

Ground beef or turkey: big source of protein and iron, keeps you full longer.
Black beans: high in fiber and protein, good for digestion and steady energy.
Rice: carbs that fuel you, simple and cheap, pairs with everything.
Avocado: creamy healthy fats, adds richness and makes the bowl feel luxurious.
Tomatoes: juicy, add acidity and freshness, give vitamin C and brightness.
Cheddar cheese: tasty fat and protein, melts for comfort and deep flavor.
Romaine lettuce: crunchy low cal fiber, gives fresh bite and extra volume.
Salsa: tomato based tang with spice, adds brightness and moisture to bites.
Lime: bright citrus, balances richness with acid and wakes up all flavors.

Ingredient Quantities

1 lb ground beef (85/15), or ground turkey if you’d rather

1 tbsp olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 cup frozen or canned corn, drained

1 cup uncooked long grain white rice (about 3 cups cooked)

4 large flour tortillas (10 inch) for bowls, or use tortilla chips

1 cup shredded cheddar or Mexican blend cheese

4 cups shredded romaine lettuce

2 medium tomatoes, diced

2 ripe avocados, diced or mashed

1/2 cup sour cream

1 cup salsa (mild or medium)

1/4 cup chopped fresh cilantro

2 limes (for juice and wedges)

1 jalapeño, thinly sliced (optional)

1 tsp salt

1/2 tsp black pepper

2 tbsp taco seasoning (store bought) or use the spice mix below

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp onion powder

Pinch cayenne pepper (optional)

How to Make this

Print Recipe (No Advertisments)

1. Cook the rice: rinse 1 cup long grain white rice until water runs clear, put it in a pot with 2 cups water and 1/2 teaspoon salt, bring to a boil, then cover and simmer on low for about 18 minutes; remove from heat and let sit covered 5 minutes, then fluff with a fork.

2. Make the tortilla bowls while the rice cooks: preheat oven to 375 F; lightly brush both sides of each 10 inch flour tortilla with a little olive oil, drape each tortilla over an oven safe bowl or press into a muffin tin or oven safe bowl to form a bowl shape, bake in the oven 8 to 12 minutes until golden and crisp; if you want an easier route just use tortilla chips instead.

3. Sauté the aromatics: heat 1 tablespoon olive oil in a large skillet over medium heat, add the finely chopped yellow onion and cook until softened, about 3 to 4 minutes, add the minced garlic and cook 30 seconds more until fragrant.

4. Brown the meat and season: add 1 pound ground beef or ground turkey, break it up and cook until no pink remains; drain excess fat if needed, then stir in either 2 tablespoons store bought taco seasoning or this homemade mix made by adding 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and a pinch of cayenne; also add 1 teaspoon salt and 1/2 teaspoon black pepper.

5. Add beans and corn and finish the filling: to the seasoned meat stir in the drained and rinsed 15 ounce can black beans and 1 cup drained corn, simmer everything 3 to 5 minutes so flavors marry; squeeze in the juice of half a lime if you like it brighter.

6. Prep the fresh toppings: dice 2 tomatoes, shred 4 cups romaine lettuce, shred 1 cup cheddar or Mexican blend cheese, chop 1/4 cup cilantro, thinly slice the jalapeño if using, and dice or mash the 2 ripe avocados with a little lime juice and pinch of salt to make a quick guacamole.

7. Assemble the bowls: place about 3/4 cup cooked rice into each tortilla bowl, spoon a generous helping of the meat, beans and corn mixture over the rice, sprinkle with shredded cheese so it melts into the hot filling.

8. Finish with toppings: top each bowl with shredded romaine, diced tomatoes, avocado or guacamole, a dollop of 1/2 cup sour cream divided, a spoonful of 1 cup salsa, chopped cilantro, jalapeño slices if you want heat, and lime wedges for squeezing.

9. Tips and make ahead hacks: you can cook the rice and filling a day ahead and refrigerate separately, reheat filling on the stove and freshen rice with a splash of water in the microwave, crisp the tortilla bowls in a hot oven for a few minutes before assembling, and set up a taco bar so guests build their own bowls.

Equipment Needed

1. Medium saucepan with tight fitting lid
2. Fine mesh sieve or colander (for rinsing rice and draining beans)
3. Measuring cups and measuring spoons
4. Large oven safe bowls or a muffin tin plus a baking sheet and a pastry brush for oiling tortillas
5. Large skillet or frying pan
6. Wooden spoon or heatproof spatula for sautéing and breaking up meat
7. Chef knife and cutting board
8. Mixing bowls (one for guacamole and one for toppings)
9. Can opener, fork for fluffing rice, and oven mitts

FAQ

Can I use ground turkey instead of beef?

Yes. Ground turkey works fine, just brown it the same way but watch it cause turkey cooks faster and can dry out. Add a splash of broth or a little extra oil, and taste for seasoning since turkey needs a bit more spice to pop.

How do I make the tortilla bowls crispy and not soggy?

Brush tortillas lightly with oil, drape them over oven-safe bowls or inverted muffin tin, then bake at 400 F for 10 to 12 minutes until golden. Let them cool so they firm up. Or fry briefly in hot oil for a faster, extra-crispy bowl.

Can I prep this ahead and how long will leftovers keep?

Yep. Prep components separately: rice, seasoned meat, beans and corn, salsa and cheese in separate containers. Refrigerate up to 3 to 4 days. Avocado should be mashed with lime and used within 1 to 2 days to avoid browning. Meat and rice freeze ok for about 2 to 3 months.

How can I make this vegetarian or vegan?

Swap the meat for extra black beans, lentils, or plant-based crumbles. Use vegan cheese and a dairy-free sour cream or plain cashew cream. Everything else stays the same, just boost the spices so it doesnt taste bland.

How do I control the spice level?

Start mild: skip the jalapeño and cayenne and use mild salsa. To turn up heat add sliced jalapeño, more cayenne, or a spicy salsa right before serving. Removing seeds from the jalapeño cuts the heat a lot.

Can I use tortilla chips instead of making bowls?

Absolutely. Use sturdy chips or serve chips on the side for scooping. If layering on chips, put rice or beans first so the chips dont get soggy too quick, and serve right away for best crunch.

Taco Bowls Recipe Substitutions and Variations

Ground beef: swap for ground turkey or chicken if you want it leaner, use crumbled tempeh or firm tofu for a veg option, or try plant based crumbles like Beyond/Impossible for that meaty texture.
Flour tortillas (bowls): use corn tortillas and bake or crisp them up for bowls, make lettuce cups with romaine for low carb, or skip bowls and serve over tortilla chips for crunch.
White rice: replace with quinoa for extra protein and a nutty bite, use brown rice for more fiber, or try cauliflower “rice” to cut carbs and lighten the dish.
Sour cream: swap with plain Greek yogurt for tang and protein, use Mexican crema if you want something thinner and richer, mash avocado for a creamy dairy free option, or use a dairy free sour cream.

Pro Tips

1) Crisp bowls last longer if you let them cool upside down on a rack so steam escapes, and only add lettuce or chips right before serving so they stay crunchy. If they soften later, a quick 3 to 5 minute blast in a hot oven will revive them.

2) Boost the rice with flavor, dont just use water: cook it in chicken or veggie broth, or stir in lime zest and chopped cilantro after fluffing. For extra depth, toss the finished rice in a hot pan with a little butter and a pinch of cumin before plating.

3) Keep avocado from browning by tossing the cubes with a squeeze of lime and a pinch of salt, and press plastic wrap directly on the surface if you need to store it. If you mash guac, add a spoonful of plain yogurt or sour cream to make it creamier and more stable.

4) Layering matters for texture: put rice down first, then the hot meat so cheese melts on top, and finish with greens and salsa so they stay fresh. Also taste and tweak the seasoning as you go, especially if you swapped turkey for beef, you might need a bit more salt or fat.

Taco Bowls Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m excited to share this Taco Bowl Recipe that’s easy to prep ahead, flexible for any filling, and perfect for setting up a make your own taco bar.

Servings

servings

Calories

1090

kcal

Equipment: 1. Medium saucepan with tight fitting lid
2. Fine mesh sieve or colander (for rinsing rice and draining beans)
3. Measuring cups and measuring spoons
4. Large oven safe bowls or a muffin tin plus a baking sheet and a pastry brush for oiling tortillas
5. Large skillet or frying pan
6. Wooden spoon or heatproof spatula for sautéing and breaking up meat
7. Chef knife and cutting board
8. Mixing bowls (one for guacamole and one for toppings)
9. Can opener, fork for fluffing rice, and oven mitts

Ingredients

1 lb ground beef (85/15), or ground turkey if you'd rather
1 tbsp olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or canned corn, drained
1 cup uncooked long grain white rice (about 3 cups cooked)
4 large flour tortillas (10 inch) for bowls, or use tortilla chips
1 cup shredded cheddar or Mexican blend cheese
4 cups shredded romaine lettuce
2 medium tomatoes, diced
2 ripe avocados, diced or mashed
1/2 cup sour cream
1 cup salsa (mild or medium)
1/4 cup chopped fresh cilantro
2 limes (for juice and wedges)
1 jalapeño, thinly sliced (optional)
1 tsp salt
1/2 tsp black pepper
2 tbsp taco seasoning (store bought) or use the spice mix below
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
Pinch cayenne pepper (optional)

Directions

Cook the rice: rinse 1 cup long grain white rice until water runs clear, put it in a pot with 2 cups water and 1/2 teaspoon salt, bring to a boil, then cover and simmer on low for about 18 minutes; remove from heat and let sit covered 5 minutes, then fluff with a fork.
Make the tortilla bowls while the rice cooks: preheat oven to 375 F; lightly brush both sides of each 10 inch flour tortilla with a little olive oil, drape each tortilla over an oven safe bowl or press into a muffin tin or oven safe bowl to form a bowl shape, bake in the oven 8 to 12 minutes until golden and crisp; if you want an easier route just use tortilla chips instead.
Sauté the aromatics: heat 1 tablespoon olive oil in a large skillet over medium heat, add the finely chopped yellow onion and cook until softened, about 3 to 4 minutes, add the minced garlic and cook 30 seconds more until fragrant.
Brown the meat and season: add 1 pound ground beef or ground turkey, break it up and cook until no pink remains; drain excess fat if needed, then stir in either 2 tablespoons store bought taco seasoning or this homemade mix made by adding 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and a pinch of cayenne; also add 1 teaspoon salt and 1/2 teaspoon black pepper.
Add beans and corn and finish the filling: to the seasoned meat stir in the drained and rinsed 15 ounce can black beans and 1 cup drained corn, simmer everything 3 to 5 minutes so flavors marry; squeeze in the juice of half a lime if you like it brighter.
Prep the fresh toppings: dice 2 tomatoes, shred 4 cups romaine lettuce, shred 1 cup cheddar or Mexican blend cheese, chop 1/4 cup cilantro, thinly slice the jalapeño if using, and dice or mash the 2 ripe avocados with a little lime juice and pinch of salt to make a quick guacamole.
Assemble the bowls: place about 3/4 cup cooked rice into each tortilla bowl, spoon a generous helping of the meat, beans and corn mixture over the rice, sprinkle with shredded cheese so it melts into the hot filling.
Finish with toppings: top each bowl with shredded romaine, diced tomatoes, avocado or guacamole, a dollop of 1/2 cup sour cream divided, a spoonful of 1 cup salsa, chopped cilantro, jalapeño slices if you want heat, and lime wedges for squeezing.
Tips and make ahead hacks: you can cook the rice and filling a day ahead and refrigerate separately, reheat filling on the stove and freshen rice with a splash of water in the microwave, crisp the tortilla bowls in a hot oven for a few minutes before assembling, and set up a taco bar so guests build their own bowls.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.