About this Recipe
This taco bowl is a perfect, satisfying and well balanced weeknight dinner. Full of flavours, textures, and colours with a high veggie count for a healthy spin. Individual bowl portions are a fun change to a traditional plate or family sized platter and it also means the meal is highly customizable. Try minced turkey, chicken pieces or soy protein instead of beef. Add any kind of bean or even add canned or frozen corn.This is a family favourite dish at any time of year – easy to make for 2 and perfect for a Taco bowl party where guests customize their own bowl!
Yield – 2 taco bowls (plus 2 extra portions of meat/bean mix to freeze)
- 250g lean minced beef
- 1/3 cup of brown short grained rice
- 1/2 Red pepper
- Can of chopped tomatoes
- 1/2 onion
- Small pot of natural / greek yogurt
- 1 Avocado
- Can of kidney beans
- 1/4 cup of grated cheese
- One portion Taco Seasoning (see my recipe for homemade Taco seasoning)
Step by Step Instructions
First add the diced onion, pepper and a little olive oil to a cast iron pan, or large frying pan. Soften gently for a few minutes. Add the ground / minced beef and brown in the pan. Once nicely browned add the beans and mix well. Add the chopped tomatoes . Add the taco seasoning and simmer.
Cook the rice while the meat mix simmers. For 1/3 cup rice, add 2 x 1/3 cups of water to a saucepan. Follow the rice packet instructions for cooking time, but for my short grain rice I bring to the boil, cover and turn the heat low, simmering for 15-20 minutes. The rice should be soft and fluffy once cooked.
Make a simple salsa by combining the chopped tomatoes, red pepper, chilli, coriander/cilantro, onion and juice of 1 lime. Season with salt and pepper and mix well.
- 1/2 onion, finely diced
- 2 tomatoes, chopped
- Small bunch of coriander / cilantro, roughly chopped
- Juice of 1 lime
- 1 chilli, finely chopped
- 1/2 red pepper, chopped
- Salt and Pepper to taste
Construct the taco bowl
The idea is to make the taco bowl sectioned and interesting! Divide the rice into the bottom of two bowls. Divide the taco meat into four servings – adding 2 portions on one side of each bowl and reserving the other 2 portions to refridgerate or freeze. Add a few spoonfuls of salsa. Add 1/2 the grated cheese in a small pile on top of each bowl. Arrange 1/2 the avocado slices on the top of each bowl. Garnish with a few spoons of yogurt and a sprig of coriander.
Change this recipe up to suit your family or dinner guests. Spicy – add extra chilli pepper flakes while cooking to add heat into the dish or sprinkle the taco bowl with jalapeno slices. Meat free – use ground tofu instead of beef.