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Taco rice bowl with seasoned ground beef drizzled with sour cream and hot sauce, black beans, corn, sliced jalapeños, diced tomatoes, shredded lettuce, shredded cheese, and fresh cilantro served over white rice.

Taco Rice Bowl

This vibrant Taco Rice Bowl is the ultimate deconstructed taco night dinner. Fluffy rice topped with seasoned ground beef, black beans, corn, fresh veggies, and a dollop of sour cream.
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Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings: 4 g
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 4 cups cooked white rice Warm
  • 1 packet taco seasoning Or homemade blend
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup corn kernels Canned or frozen
  • 2 Roma tomatoes Diced
  • 1 ½ cups cheddar cheese Shredded
  • 1 cup lettuce Shredded
  • ½ cup sour cream For topping
  • 1 jalapeño Sliced (optional)
  • ¼ cup fresh cilantro Chopped

Equipment

  • 1 Skillet Large
  • 1 Rice cooker Or pot
  • 1 Colander For rinsing beans
  • 1 Chef's knife For chopping

Method
 

  1. Cook rice according to package directions; set aside and keep warm.
  2. Brown ground beef in a skillet; drain fat and simmer with taco seasoning and water.
  3. Rinse black beans, drain corn, and chop tomatoes, lettuce, and cilantro.
  4. Assemble bowls with rice, meat, beans, corn, tomatoes, cheese, and lettuce.
  5. Top with sour cream, jalapeños, and cilantro before serving.

Notes

Rinse the black beans thoroughly to remove excess sodium and starch. Serve the hot ingredients with cold toppings for the best texture contrast.