Healthy Taco Bowls
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Ingredients
Cooking Process
Recipe Note
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Steps
Make the pico de gallo. Combine all the ingredients in a bowl and gently toss them together. Taste the pico de gallo for salt and adjust the seasoning if needed. Then, cover the bowl and refrigerate it while you cook the rest of the taco bowl.
Make the cilantro lime rice. Pour the oil into a medium saucepan or pot and heat it over medium heat. Once the oil is hot, add the rice to the pan. Sauté the rice for 1 minute, stirring frequently, until the rice turns from transparent to white in color.
Add the garlic to the pan with the rice and sauté it for 30 seconds, or until it becomes fragrant. Then, pour in the broth and the salt. Bring the mixture to a boil, cover the pan, reduce the heat to low, and let it cook for 15 minutes.
While the rice is cooking, make the ground beef filling. Pour the oil into a large skillet and heat it over medium heat. Add the ground beef to the skillet and cook it for 7 - 8 minutes, using a wooden spoon to break it apart as it cooks, until the beef is browned.
Add the taco seasoning and water to the cooked ground beef. Stir the mixture to combine the ingredients and cook it for an additional 1 - 2 minutes. Then, remove the skillet from the heat and set it aside.
Finish the cilantro lime rice. Once the 15 - minute cooking time is up, remove the saucepan from the heat. Use a fork to fluff the rice. Then, gently stir in the cilantro, lime zest, and lime juice. Taste the rice and season it with more salt if necessary. Set the rice aside.
Make the charred skillet corn. In a separate medium skillet, melt the butter over medium heat. Once the butter is melted, add the corn, salt, black pepper, and smoked paprika to the skillet. Cook the corn, stirring occasionally, until it is browned on all sides.
Assemble and serve the taco bowls. To each bowl, add 4 ounces of ground beef filling, ¼ cup of cilantro lime rice, ¼ cup of black beans, ¼ cup of corn, 1 - 2 tablespoons of pico de gallo, sliced avocado, shredded cheddar cheese, chopped cilantro, and sliced red onions. Then, drizzle plain Greek yogurt or sour cream over the top.
Nutrition
Per serving (2 servings)
288
Calories
18g
Protein
36g
Carbs
8g
Fat
1046mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How long does it take to make healthy taco bowls?
It takes about 35 minutes in total, with 30 minutes of prep time and 20 minutes of cook time. The times overlap, so the overall time is 35 minutes.
How many servings does this healthy taco bowl recipe make?
This recipe makes 4 servings.
What are the allergens in healthy taco bowls?
The allergens in this recipe are dairy and wheat/gluten.
Can I substitute olive oil in the recipe?
Yes, you can substitute olive oil with butter as indicated in the recipe.
How difficult is it to make healthy taco bowls?
The recipe has an easy difficulty level with high confidence.
What is the nutrition information for healthy taco bowls?
Each serving has 576 kcal, 16 g of fat, 72 g of carbs, 10 g of fiber, 3 g of sugar, and 36 g of protein, with 2091 mg of sodium.
Substitutions
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Substitutions
Lean ground beef
Ground turkey, Ground chicken, Tofu (crumbled and seasoned)
Ground turkey and chicken are leaner and have a milder flavor compared to beef. Tofu is a vegetarian option, but it has a softer texture and may need extra seasoning to mimic the beef flavor. Cooking time for tofu may be shorter.
Roma tomatoes
Cherry tomatoes, Beefsteak tomatoes
Cherry tomatoes are sweeter and smaller, so you may need more of them. Beefsteak tomatoes are larger and have a juicier texture, but they can be less firm than Roma tomatoes.
White onion
Yellow onion, Red onion
Yellow onions are more common and have a stronger flavor. Red onions are milder and sweeter, and they also add a nice color to the dish.
Jalapeño pepper
Serrano pepper, Anaheim pepper
Serrano peppers are hotter than jalapeños, so adjust the quantity according to your spice preference. Anaheim peppers are milder and have a slightly sweet flavor.
Cheddar cheese
Monterey Jack cheese, Queso fresco
Monterey Jack has a milder and creamier flavor. Queso fresco is a crumbly cheese that adds a different texture to the dish.
Plain Greek yogurt
Sour cream, Cottage cheese (blended until smooth)
Sour cream has a richer and creamier texture. Cottage cheese is a lower - fat alternative, but it may need to be blended to achieve a smooth consistency similar to yogurt.
Long - grain white rice
Brown rice, Quinoa
Brown rice is more nutritious and has a chewier texture, but it takes longer to cook. Quinoa is a protein - rich alternative with a slightly nutty flavor and a shorter cooking time.
Olive oil
Canola oil, Vegetable oil
Canola oil and vegetable oil have a more neutral flavor compared to olive oil. They can be used interchangeably in most cooking applications.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for 3 - 4 days.
Freezer
You can freeze the taco bowls for up to 3 months. However, the texture of some ingredients like avocado and fresh toppings may change upon thawing, so it might be better to freeze without these and add them fresh when reheating.
Storage Tips
- • Keep components like pico de gallo, cilantro lime rice, ground beef filling, and charred corn in separate containers if possible to maintain their freshness and texture.
- • Ensure all containers are tightly sealed to prevent air and moisture from getting in.
Reheating Tips
- • For the ground beef filling, heat it in a skillet over medium - low heat, stirring occasionally to prevent burning. Add a little water or broth if it seems dry.
- • Reheat the cilantro lime rice in the microwave in short intervals, stirring in between to avoid uneven heating. You can also add a splash of water to keep it moist.
- • If reheating the whole taco bowl, cover it with a damp paper towel or lid to prevent the food from drying out.
Safety Notes
- • Always make sure the ground beef is reheated to an internal temperature that ensures it's safe to eat. When reheating leftovers, consume them promptly and don't leave them at room temperature for too long.
Troubleshooting
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Troubleshooting
Pico de gallo is too bland
Likely cause: Not enough salt was added or the ingredients were not well - combined
Add a small amount of kosher salt to the pico de gallo and gently toss it again. Taste and continue adding salt in small increments until the desired flavor is achieved.
Cilantro lime rice is undercooked
Likely cause: The rice was not cooked for the full 15 minutes or the heat was too low during cooking
Cover the saucepan again and cook the rice on low heat for a few more minutes. Check the rice periodically until it is tender.
Cilantro lime rice is overcooked and mushy
Likely cause: The rice was cooked for too long or the heat was too high
Fluff the rice with a fork to try to separate the grains. If it's extremely mushy, you can try draining any excess liquid and using it as a base for a rice pudding or another dish instead of in the taco bowls.
Ground beef is still pink in the middle
Likely cause: The beef was not cooked for the full 7 - 8 minutes or the heat was too low
Continue cooking the ground beef over medium heat, breaking it apart with a wooden spoon, until it is fully browned.
Ground beef is dry and tough
Likely cause: The beef was overcooked
Add a small amount of water or beef broth to the skillet and stir gently. Let the beef simmer for a couple of minutes to re - hydrate it.
Charred skillet corn is burnt
Likely cause: The heat was too high or the corn was cooked for too long
Remove the burnt parts of the corn. If most of the corn is burnt, discard it and start over with a new can of corn.
Charred skillet corn is not browned on all sides
Likely cause: The corn was not stirred often enough
Continue cooking the corn over medium heat, stirring more frequently, until it is browned on all sides.