quick ground beef taco bowls.
protein-packed and flavorful, this is the best homemade substitute for when you’re craving chipotle but don’t want to leave the house.
Makes: 4 servings Prep time: 10 minutes Cook Time: 15 minutes jump to recipe.
I know, I know. It’s ground beef in a bowl. But genuinely, if you ask Evan what his favorite thing I make is, this taco bowl will probably be his answer. Honestly, it’s my answer too. You really can’t beat the basics.
It felt a little silly writing this recipe out, in all honesty, because it’s something I thoughtlessly throw together when I’m too tired to do anything else. It’s not hard to figure out, and if you’re satisfied with glancing at the pictures in this recipe and guessing your way through it from there, by all means, go ahead. Maybe yours will be even better — who’s to say?
However, if you’re a fan of written recipes and need something protein-packed and easy for weeknights, read on. This recipe involves a rice base (cilantro-lime rice recipe coming soon), ground beef and beans in homemade taco seasoning, simple pico de gallo, chipotle aioli, and a few fresh toppings like avocado and lettuce. It sounds like a lot of elements, but promise, the beauty of this recipe is that it all flows seamlessly together. The cilantro you use in the pico can be used again in the rice. The chipotle you add to the aioli? Scoop a little into the beans. Don’t overthink it, or you’ll lose the beauty of the dish.
Swapping the elements
Of course you can swap out the proteins, veggies, and sauces. This is my favorite version of the dish, but we’ve had taco bowls a million different ways. Here are some swaps we’ve done:
pre-made red or green salsa instead of pico
hot sauces instead of aioli (We really like the Trader Joe’s taco sauce)
blending the avocado with greek yogurt and cilantro for a crema
Wilting spinach or kale into the beef mixture
Refrying the beans separately
Adding corn, white onion, tortilla strips, and radishes
Swapping the meat; it’s easiest to use leftover chicken and pork, but I’ve also cooked chicken in salsa and broth for a quick and tasty pulled chicken
Swapping the ground beef for shrimp or blackened whitefish
There are versions of my taco bowls that do require a little more lengthy explanations than the above (chipotle salmon bowl coming soon), but these are all things that can be worked into the existing recipe pretty easily. Especially store-bought sauces and salsas, which are our weeknight heroes when our fridge is looking a little empty!
ground beef taco bowl ingredients
rice: In this particular recipe, it’s just white rice. Long grain, boiled, then steamed. Sometimes I mix in some cilantro, lime, and salt for a quick cilantro lime rice, but it really isn’t necessary. Rice doesn’t have to be a spiritual experience every time. Sometimes it’s just rice.
ground beef: If you’re using this recipe as a means to get fit and put on muscle, you will want to buy the leanest ground beef you can find. This will have similar protein content to chicken and much less fat than the cheaper stuff. If you’re looking to get lean, splurge an extra couple bucks on lean meat. If you’re looking to make a delicious burger, buy the cheap stuff.
black beans: When it’s just me and Evan, I buy the little cans of beans that are about half the size of regular cans. This way, the dish isn’t over-beaned nor do I have to keep smelly beans in the fridge to use later. If you hate beans, skip them. If you prefer different varieties, kidney or pinto work well here. This is another way to get a ton of protein in one dish, so if you’re looking to put on muscle, add the beans.
taco seasoning: I hate the packaged seasoning mix; it just doesn’t taste right to me. Instead, I use cumin, cayenne, chili powder, onion powder, and garlic powder, then drop in a spoonful or so of adobo sauce from the can of chipotles in adobo. Way better, and you can customize it to your liking.
pico: tomatoes, onion, cilantro, salt, lime. Super easy, and I wrote the whole recipe out here.
chipotles in adobo: I hate having to blend anything, so I mostly use the sauce here, which has a ton of spice and flavor on its own. If you like your beef or aioli extra spicy, crush one of the peppers into it. Especially in the heat, I find the chipotles can be broken down pretty easily without needing to blend. Be careful with adding more, and taste as you go.
mayonnaise: Yes, it’s cheater aioli. Adobo+mayo+salt though? Delicious, no matter what you call it. If you absolutely can’t stand mayonnaise, you can try using sour cream and greek yogurt instead, which will yield very similar, though tangy, results.
lime: You can squeeze a little lime in the aioli, then serve the bowls with a lime wedge. This is helpful if you’re serving people who may not like spice because the lime juice can tame any heat that’s too strong. This isn’t a spicy bowl in the least, but you never know. One time I accidentally added a whole can of chipotles to a dish and my dad coughed his way through it anyways. Realllly wish I had had limes then.
avocado: Obviously, no taco bowl is complete without avo. If you prefer a more chipotle experience, smash the avocado into a guacamole to serve.
greens: This is up to you; we like ours with crunchy iceberg lettuce or the thick part of romaine. You can also just top with leafy cilantro, or switch up the green entirely and wilt spinach or kale into the meat as it finishes cooking. This is the first thing to go when we are making this on low ingredients, but definitely makes a good, crunchy topping if you have it on hand. Plus, the extra nutrients can’t hurt.
ground beef taco bowl pairing options
I know I’ve mentioned it before, but we love these bowl-type dinners because there’s no need for sides. Carbs, protein, veggies — all in one place. This meal is best with appetizer-like foods, such as:
guacamole and chips
salsa and chips
flautas or taquitos
chili-lime smashed sweet potatoes
jalapeno poppers
