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Taco Bowl

Taco Bowl Recipe

Taco bowls are a quick, tasty and simple solution for a delicious midweek family dinner. A flavourful, budget-friendly beef and bean mix forms the base of the bowl, and it’s made in just one pot for easy cleanup. Then you can add whatever toppings you like! I’ve listed some of my favourites but feel free to add whatever else you think sounds good. I like to prepare the toppings in advance and then place them on the table at dinner time, so that everyone can customise their bowl with their favourite ingredients.

Can you make a Taco Bowl ahead of time?

Yes, the beef and bean mixture can be refrigerated for up to 3 days or frozen for up to 2 months. Thaw completely in the fridge overnight. Reheat in the microwave. The toppings can also be prepared in advance and refrigerated for up to 3 days.

Are Taco Bowls suitable for leftovers?

Yes, Taco Bowls are great for leftovers. The beef and bean mixture and toppings, stored separately, will keep refrigerated for up to 3 days.

Print
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Taco Bowl Recipe

Taco Bowl

  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Units Scale

Beef mix

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 tsp garlic, freshly minced
  • 500 g regular beef mince/ground beef (can be substituted with chicken mince/ground chicken or any beans)
  • 400 g can kidney beans (or any beans of choice)
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 cup tomato paste

To serve

  • 2/3 cup shredded tasty cheese/cheddar
  • 4 tbsp sour cream
  • 1 spring onion/scallion, finely sliced
  • 1 cup red cabbage, shredded
  • 2 tomatoes, diced
  • 2 avocados, sliced
  • 1/2 cup pickled jalapeños
  • 1 cup corn kernels, tinned
  • 1 lime, cut into wedges

Instructions

  1. Heat the olive oil in a large skillet on medium-high heat. Add the onion and garlic and cook for 2 minutes or until softened.
  2. Add the beef mince and cook until browned for 2-3 minutes.
  3. Add the kidney beans, paprika, cumin, onion powder, garlic powder, oregano and salt. Stir for 1 minute.
  4. Stir through the tomato paste and 1/4 cup of water. Simmer for 10 minutes.
  5. Serve topped with cheese, sour cream and spring onion. Serve shredded red cabbage, diced tomato, sliced avocado, pickled jalapeños, corn kernels and lime wedges on the side.

Notes

MAKE AHEAD

Make the beef and bean mixture and refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight. Reheat in the microwave. The toppings can also be prepared in advance and refrigerated for up to 3 days.

LEFTOVERS

The beef and bean mixture and toppings can be refrigerated separately for up to 3 days. Reheat in the microwave and add toppings just before serving.

 

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: tacos, bowl, beef
  • Method: pan
  • Cuisine: Mexican

Keywords: Taco Bowl, Taco Bowl recipe

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Comments

  1. Family favourite for lunch and dinner!!! Easy and nutritious ☺️

    • Love you! x

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