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Taco Rice Bowls

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

These healthy taco rice bowls are easy to put together and super fun. You can skip the tortilla if you want or make it into tortilla chips instead.

healthy taco rice bowls

Taco Rice Bowls

Author: Heidi Boortz
Servings : 4

Ingredients

  • 4 tortilla see notes
  • 2 Tbsp extra virgin olive oil
  • 1 cup brown rice cooked (1/2 cup dry)
  • 1 cup cheddar cheese grated
  • 1 cup salsa no sugar listed in ingredients
  • 1 lb ground beef 90% lean or leaner
  • 1 can black beans rinsed and drained
  • 1 cup corn fresh or frozen
  • 2 Tbsp Chili Powder
  • 2 Tbsp cumin
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 3/4 tsp salt
  • 1/4 tsp oregano
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 4 oz romaine lettuce shredded
  • 1/4 cup cilantro chopped
  • 4 Tbsp sour cream

Instructions

Tortilla Cups

  • Preheat oven to 400. Place olive oil in a shallow dish. Arrange 4 oven safe bowls or mugs upside down on a baking sheet. Dip each tortilla in olive oil, flipping to coat both sides. Shake excess oil off, and drape tortilla over prepared bowls.
  • Bake at 400 for 10-12 minutes or until browned and crispy. Allow to cool.

Taco Meat

  • Brown beef in a medium skillet, stirring to break up chunks, 5-8 minutes or until no longer pink. Add chili powder, cumin, oregano, paprika, garlic powder, onion powder, salt, and pepper along with 1 cup water. Stir well. Bring to a simmer and simmer, uncovered, 20 minutes or until sauce is thickened.

Bowls

  • Place tortilla cups into deep cereal bowls. Top with lettuce, taco meat, cheese, black beans, cooked brown rice, corn, sour cream and salsa. Sprinkle with cilantro.

Notes

We used 100% whole wheat and corn tortillas for testing purposes, but any 100% whole grain tortilla is fine.
Tried this recipe?Let us know how it was!
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