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Taco rice bowl with ground beef, black beans, corn, tomatoes, lettuce, cheddar, and avocado

Taco Rice Bowl with Ground Beef, Black Beans and Corn

This Taco Rice Bowl with Ground Beef, Black Beans and Corn is an easy, hearty meal with savory seasoned beef, fresh toppings, and creamy avocado. It is perfect for a quick, satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 350
Ingredients Method Notes

Ingredients
  

Assembly
  • 2 cups cooked rice
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels, fresh or frozen
  • 1 cup diced tomatoes
  • 1 cup shredded lettuce
  • 1 cup shredded cheddar or pepper jack cheese
  • 1 avocado, diced
Seasoned Beef
  • 1 lb ground beef (454 g)
  • 1 packet taco seasoning
  • A splash of water
Toppings and Serving
  • Sour cream, optional
  • Fresh cilantro, optional
  • Lime wedges, for serving

Method
 

Cooking
  1. Brown the ground beef in a skillet over medium heat, then drain off any excess fat.
  2. Stir the taco seasoning and a splash of water into the beef. Continue cooking for 2–3 minutes, stirring until well combined.
Assembly
  1. Distribute the cooked rice among serving bowls. Arrange the seasoned beef, black beans, corn, diced tomatoes, shredded lettuce, and shredded cheese over the rice.
  2. Finish each bowl with diced avocado, adding sour cream and fresh cilantro if desired.
Serving
  1. Serve the taco rice bowls with lime wedges on the side.

Notes

For meal prep, refrigerate the cooked components in airtight containers for 3–4 days. Keep the lettuce and avocado separate until serving.