These taco bowls are full of perfectly seasoned ground beef, veggies, and beans served over rice and topped with avocado and fresh cilantro. They are quick and easy to throw together and make for the perfect all-in-one meal.

For more delicious taco-inspired dishes, grab my recipe for this quick and delicious favorite southwestern taco skillet and my juicy and tasty pork tacos.

 

Are you looking for a new spin on taco night? Try these taco rice bowls instead! All the goodies you would find in a delicious taco are served over rice instead of wrapped up in a tortilla. Between the beef, the veggies, the black beans, and the rice, you are getting a whole meal out of just one recipe.

What You’ll Need

Here’s a list of simple ingredients you will need to make these easy beef taco bowls. It doesn’t take much, but they come together to make a delicious dish. For exact measurements, please scroll down to the recipe card.

• Water – For boiling the rice.
• Jasmine rice – Make sure to rinse the rice before using.
• Bell peppers – Use any color you’d like.
• Seasoning Mix – Ground cumin, smoked paprika, sea salt, and freshly ground black pepper.
• Canned black beans – Black beans are my favorites, but you could use pinto beans instead. Refried beans would work here as well.
• Taco seasoning – I used Trader Joe’s taco seasoning, but any 1-ounce packet will do.
• Olive oil – For browning the beef. Any cooking oil can be used here.
• Onion – Use a small yellow onion to add texture and aroma to the ground beef.
• Ground beef – Feel free to use ground chicken or ground turkey instead.

How to Make Taco Bowls

This beef taco bowl recipe requires you to cook the rice, roast the bell peppers, heat the beans, and cook the ground beef. Each component is very simple to prepare and will take only a short time. Just follow the recipe one step at a time.

• Make the rice. Boil the water and add the rice before reducing the heat to a simmer. Cover and cook the rice for about 20 minutes before removing it from the heat and fluffing it with a fork.
• Roast the bell peppers. Spread the bell peppers over a baking sheet lined with aluminum foil and drizzle with olive oil, cumin, smoked paprika, sea salt, and ground black pepper. Toss to coat and roast for 20 minutes at 425˚F, stirring halfway through.
• Prep the beans. Combine the beans and the taco seasoning in a saucepan and simmer for 10 minutes.
• Make the seasoned ground beef. Heat the olive oil over medium-high heat, add the onions, and saute until translucent.
• Brown the ground beef. Add the beef to the pan with the onions and season with sea salt and taco seasoning. Brown the beef, breaking it apart, and stir until browned and cooked through.
• Assemble the taco bowls. Distribute the rice, beans, bell peppers, and ground beef between 4 bowls. Top with cilantro and avocado, and serve.

How to Store & Reheat Leftovers

• Prepare all of the component of these taco bowls (the rice, the beans, the roasted bell peppers, and the seasoned ground beef) and allow them to cool completely before sealing them in separate airtight containers. Store the separated components in the refrigerator for up to 4 days.
• When it’s time to reheat, assemble the rice bowls (don’t add the avocado and cilantro just yet) and pop them in the microwave for 1 minute. Once they are warm, arrange the avocado slices and chopped fresh cilantro over the top. Serve.

More Easy Recipes with Taco Flavor

Tacos are such a quick and easy way to get all of your nutrients in one compact package. Check out these other easy taco recipes. Let me know which is your favorite.

• Fish Tacos with Creamy Lime Mustard Sauce
• Huevos Rancheros Tacos
• Sweet Korean BBQ Beef Tacos
• Shredded Buffalo Chicken Tacos
• Instant Pot Chicken Tinga