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Taco Rice Bowl with Seasoned Beef and Fresh Toppings Recipe
Ben Carraoli

Taco Rice Bowl with Seasoned Beef and Fresh Toppings Recipe

I absolutely love making this taco rice bowl when I want something hearty, colorful, and full of flavor. It’s one of those meals that feels indulgent but is surprisingly easy to put together. I usually make it on busy weeknights because it comes together in about 35 minutes. Every bite is a perfect balance of seasoned beef, melty cheese, and fresh, crisp toppings.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Ground beef – 1 pound: Provides a rich hearty protein base. I prefer 80/20 beef for juiciness.
  • Taco seasoning – 2 tablespoons: Creates bold authentic Mexican flavors quickly.
  • Water – 1/4 cup: Helps form a saucy coating for the beef.
  • White or brown rice – 2 cups cooked: Acts as a fluffy base that soaks up all the flavors.
  • Cheddar cheese – 1 cup shredded: Freshly shredded melts better than pre-shredded and adds creaminess.
  • Lettuce – 1 cup chopped: Adds crispness and freshness.
  • Tomatoes – 1 cup diced: Use ripe tomatoes for bright flavor.
  • Green onions – 1/2 cup sliced: Adds mild oniony crunch.
  • Jalapeños – optional sliced thin: Adjust spice to your preference.
  • Sour cream – 1/4 cup: Balances bold flavors with cooling creaminess.
  • Black olives – 1/4 cup sliced: Adds a slightly briny flavor.
  • Salsa – 1/4 cup: Adds extra zest and moisture.
  • Cilantro – 2 tablespoons chopped: Optional for garnish and fresh aroma.

Method
 

  1. Heat a drizzle of olive oil in a skillet over medium heat. Add the ground beef, breaking it into small crumbles. Cook for 7–8 minutes until fully browned.
  2. Tilt the skillet carefully and spoon out extra fat, or drain beef in a colander. This keeps your bowl from being greasy and lets the spices coat the meat evenly.
  3. Sprinkle taco seasoning over the beef and stir thoroughly. Pour in water, bring to a gentle simmer, and cook 5 minutes until the sauce thickens.
  4. While beef simmers, cook or reheat rice and portion it into serving bowls. The rice should be warm to keep the toppings fresh.
  5. Layer seasoned beef over the rice. Sprinkle shredded cheddar so it melts slightly from the heat.
  6. Add a dollop of sour cream, then arrange lettuce, tomatoes, and green onions. Top with jalapeños, salsa, black olives, and cilantro.

Notes

  • I toast the rice lightly in a dry pan before cooking to give it a nutty depth.
  • I prep all toppings while the beef simmers to save time.
  • I let the assembled bowls rest 2 minutes before serving so flavors meld.
  • For extra richness, I sometimes add a splash of lime juice over the finished bowl.