Ground beef taco bowls are a quick, customizable, and flavor-packed meal that’s perfect for busy weeknights or meal prep. With seasoned beef, rice or greens, and all my favorite taco toppings, this bowl hits every craving—from spicy and cheesy to fresh and crunchy.
Why You’ll Love This Recipe
I love this recipe because it’s fast, easy, and endlessly flexible. I can build the bowls just the way I like—pile on the rice, skip the carbs, go heavy on the veggies, or double up on cheese. It’s a great way to use up leftovers, and the flavors always hit the spot. Plus, it’s a crowd-pleaser for both adults and kids.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Onion (diced)
- Garlic (minced)
- Taco seasoning (store-bought or homemade)
- Water or beef broth
- Cooked rice, cauliflower rice, or shredded lettuce (for the base)
- Toppings: shredded cheese, salsa, sour cream, guacamole, diced tomatoes, chopped lettuce, jalapeños, black beans, corn, green onions, cilantro, lime wedges
Directions
- I heat a skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks.
- I add the diced onion and garlic and sauté until softened.
- I stir in the taco seasoning and a splash of water or broth, then let it simmer for 5–7 minutes until thickened and flavorful.
- While the beef simmers, I prepare the base—either warm rice, cauliflower rice, or shredded lettuce.
- I assemble each bowl by layering the base with taco meat, then adding all the toppings I’m craving.
- I finish with a squeeze of lime and a sprinkle of cilantro for that final touch.
Servings and Timing
This recipe makes about 4 taco bowls. It takes around 10 minutes to prep and 15 minutes to cook, so I can have dinner on the table in under 30 minutes.
Variations
- I sometimes swap the ground beef for ground turkey or chicken.
- A vegetarian version works great with black beans or lentils in place of meat.
- I love making a nacho-style bowl with crushed tortilla chips as the base.
- For a low-carb version, I go with lettuce or cauliflower rice.
Storage/Reheating
I store the beef mixture in an airtight container in the fridge for up to 4 days. To reheat, I microwave it or warm it in a skillet. I keep toppings separate and assemble fresh bowls when ready to serve. This recipe also works well for meal prep—I just pack the base, meat, and toppings separately.
FAQs
Can I use store-bought taco seasoning?
Yes, I often use a packet for convenience, but homemade seasoning works just as well and lets me adjust the spice level.
What’s the best rice for taco bowls?
I usually go with white or brown rice, but Spanish rice or cilantro-lime rice adds even more flavor.
Can I freeze the taco meat?
Absolutely. I freeze the cooked and seasoned ground beef in a zip-top bag for up to 2 months. It’s great for quick lunches or dinners later on.
What toppings work best?
I love classic toppings like cheese, salsa, and sour cream, but crunchy lettuce, avocado slices, and corn also add great texture and flavor.
Are taco bowls good for meal prep?
Yes, they’re one of my favorite meal prep meals. I portion everything out in containers and just add fresh toppings right before eating.
Conclusion
Ground beef taco bowls are a fast, satisfying, and flexible way to enjoy all the bold flavors of tacos without the mess. They’re easy to customize, great for meal prep, and perfect for feeding a crowd or just myself. Whether I’m keeping it simple or loading it up, this is one bowl I never get tired of.
Ground Beef Taco Bowls
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Description
These ground beef taco bowls are a fast, flexible dinner packed with bold taco flavor. Build your bowl with seasoned beef, rice, fresh veggies, and all your favorite toppings for an easy weeknight meal or meal prep favorite that’s ready in under 30 minutes.
Ingredients
- 1 lb ground beef
- ½ medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning (store-bought or homemade)
- ¼ cup water or beef broth
- 2 cups cooked white or brown rice, cauliflower rice, or shredded lettuce (base of choice)
- Topping Options:
- 1 cup shredded cheese
- ½ cup salsa
- ½ cup sour cream
- ½ cup guacamole or diced avocado
- ½ cup diced tomatoes
- ½ cup chopped lettuce
- ¼ cup sliced jalapeños
- ½ cup black beans
- ½ cup corn kernels
- 2 green onions, chopped
- Fresh cilantro, chopped
- Lime wedges
Instructions
- In a skillet over medium heat, cook ground beef until browned. Drain excess grease if needed.
- Add diced onion and garlic; cook for 2–3 minutes until softened.
- Stir in taco seasoning and water or broth. Simmer for 5–7 minutes, stirring occasionally.
- While beef simmers, prepare your bowl base: rice, cauliflower rice, or lettuce.
- Assemble bowls by layering base, taco meat, and desired toppings.
- Finish with a squeeze of lime and sprinkle of fresh cilantro, if using.
Notes
- For a leaner option, use ground turkey or chicken.
- Make vegetarian bowls using black beans or seasoned lentils.
- Add crushed tortilla chips for a nacho-style base.
- Spanish rice or cilantro-lime rice adds extra flavor.
- Keep toppings separate for easy meal prep assembly.
