Taco Bowl
Ingredients
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- 1 cup long-grain white rice – rinsed until water runs clear
- 1 3/4 cups water
- 1/2 tsp kosher salt
- 1 tbsp neutral oil
- 1/2 medium white onion – finely chopped
- 2 cloves garlic – minced
- 1 pound ground beef
- 1 1/2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp tomato paste
- 1/2 cups water
- 1 tsp apple cider vinegar
- 15 ounces black beans (canned) – drained and rinsed
- 2 tomato – diced
- 1/2 cup white onion – finely chopped (~0.5 medium white onions)
- 1 jalapeño – seeded and finely chopped
- 1/4 cup cilantro – chopped
- 1 lime – juiced
- 1/2 tsp fine sea salt
- 2 cups romaine lettuce – shredded
- 1 cup cheddar cheese – shredded
- 1 avocado – diced
- 1/2 cup sour cream
- lime wedges – for serving
Instructions
1. Rinse the rice in a fine-mesh strainer until the water runs mostly clear, 30–60 seconds. Combine the rice, 1.75 cups water, and 0.5 tsp kosher salt in a small saucepan and bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, 15–18 minutes. Remove from heat and let stand covered for 10 minutes, then fluff with a fork.
3. While the rice cooks, make the pico de gallo: In a bowl, combine the diced tomatoes, 0.5 cup finely chopped white onion, jalapeño, cilantro, lime juice, and 0.5 tsp fine sea salt. Toss and let sit to marinate, 10 minutes.
4. Heat the neutral oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring, until translucent and lightly softened, 3–4 minutes. Add the minced garlic and cook until fragrant, 30 seconds.
5. Add the ground beef to the skillet. Cook, breaking it up with a spoon, until no longer pink and lightly browned, 5–7 minutes. Drain excess fat if needed.
6. Sprinkle in the chili powder, ground cumin, paprika, dried oregano, 1 tsp kosher salt, and black pepper. Stir in the tomato paste and cook, stirring, until the spices are fragrant and the paste darkens slightly, 1 minute.
7. Pour in 0.5 cups water and the apple cider vinegar. Simmer, stirring occasionally, until the beef is saucy and the liquid reduces to a thick, spoonable consistency, 3–5 minutes. Remove from heat.
8. Warm the black beans in a small saucepan over medium heat, stirring occasionally, until heated through and steamy, 3–4 minutes.
9. Assemble the bowls: Divide the fluffed rice among 4 bowls. Top each with a generous scoop of the seasoned beef and a portion of warm black beans.
10. Add shredded romaine, a spoonful of pico de gallo, shredded cheddar, diced avocado, and a dollop of sour cream to each bowl. Serve with lime wedges.
A taco bowl brings the flavors and textures of tacos into a hearty, layered meal served in a bowl. Tender rice forms a warm base for savory, spiced beef and creamy beans, while cool, crisp lettuce and bright pico de gallo add freshness. Cheese melts slightly over the hot components, and a final dollop of sour cream and squeeze of lime tie everything together for a balanced bite.
Rooted in the broader Tex-Mex tradition, the taco bowl reflects the evolution of taco-night staples into modern bowl-style meals. It borrows from the appeal of taco salads and the convenience of rice bowls, combining familiar taco fillings with customizable toppings. Today it’s a weeknight favorite across the United States, adaptable to different proteins and produce while keeping the taco flavor profile front and center.