Description
This Taco Bowl recipe is a vibrant and flavorful dish blending seasoned ground beef with fresh toppings and a creamy cilantro jalapeño crema. Perfect for a quick dinner or meal prep, it offers a customizable and satisfying way to enjoy traditional taco flavors in a nutritious bowl format.
Ingredients
Ground Beef
- 1 lb ground beef (450g)
- ½ tbsp olive oil
- 1 small onion, finely chopped
- 2-3 garlic cloves, minced
- 1 tbsp taco seasoning (store-bought or homemade)
- ¼ cup tomato sauce or salsa (optional, for extra flavor)
Taco Seasoning
- 3 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp paprika
- 2 tsp ground cumin
- ½ tsp salt
- ½ tsp black pepper
- Optional: 2 pinches of cayenne pepper (adjust to taste)
Cilantro Jalapeño Crema
- ½ cup fresh cilantro leaves and stems, packed
- ½ cup sour cream or plain unsweetened yogurt
- 2 tbsp mayonnaise
- 2 tbsp fresh lime juice (about 1 lime)
- 1 small clove garlic, minced
- ½ small jalapeño, seeds and ribs removed (optional, for mild heat)
- 1 tsp olive oil
- ½ tsp salt or to taste
- ¼ tsp cumin (optional, for added depth)
- ¼ tsp ground black pepper
- Splash of water (optional, for thinning)
To Serve
- 1 can black beans
- Cilantro lime rice
- 1 cup shredded lettuce (romaine or iceberg)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced or diced
Instructions
- Prepare the Ground Beef: Heat a skillet over medium heat and add the olive oil. Sauté the finely chopped onion for 2-3 minutes until softened, then add the minced garlic and cook for an additional 30 seconds. Add the ground beef, breaking it apart with a spoon, and cook until fully browned, about 6-8 minutes. Drain excess grease if needed then stir in the taco seasoning and optional tomato sauce or salsa. Simmer for 3-4 minutes until thickened, adding 2-4 tablespoons water if too dry.
- Make Taco Seasoning: In a small bowl, combine chili powder, garlic powder, onion powder, paprika, cumin, salt, black pepper, and cayenne pepper if using. Mix well to evenly distribute all spices.
- Prepare Cilantro Jalapeño Crema: Thoroughly rinse cilantro, including stems. In a blender or food processor, combine cilantro, sour cream or yogurt, mayonnaise, lime juice, garlic, jalapeño, olive oil, salt, cumin, and black pepper. Blend until smooth and creamy. Add water if a thinner consistency is desired. Adjust seasoning to taste, then refrigerate for 15-20 minutes to meld flavors or use immediately.
- Optional Garlicky Beans: Drain and rinse black beans. Heat 1 tsp olive oil in a small saucepan over medium heat and sauté 1 minced garlic clove until fragrant. Add black beans, ½ tsp salt, and ¼ tsp chili powder. Stir and cook just until heated through (~2 minutes). Season further as desired with garlic powder, onion powder, or black pepper.
- Assemble the Taco Bowls: Divide shredded lettuce and cilantro lime rice into bowls. Top with black beans, cherry tomatoes, and seasoned ground beef. Add diced avocado and sliced jalapeño pieces if desired. Drizzle generously with cilantro jalapeño crema or substitute sour cream or Greek yogurt. Additional toppings such as salsa, pico de gallo, chopped cilantro, cooked corn, and lime wedges can be added.
Notes
- For a dairy-free crema, replace sour cream and mayonnaise with plain unsweetened coconut yogurt or a plant-based alternative.
- Garlicky beans add depth and flavor but can be omitted for a simpler bowl.
- Adjust jalapeño quantity in the crema to control heat level to your preference.
- Use fresh lime juice for best flavor in the crema and rice.
- This recipe is meal-prep friendly; store components separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
