Description
A flavorful and nutritious high protein beef taco bowl packed with seasoned ground beef, black beans, brown rice, and fresh toppings for a satisfying meal.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef (90% lean)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked brown rice
1 cup canned black beans, drained and rinsed
1 cup fresh cherry tomatoes, halved
1/2 cup fresh corn kernels (fresh or frozen, thawed)
1/4 cup chopped fresh cilantro
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup plain Greek yogurt
1 lime, cut into wedges
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the chopped onion and cook for 3 to 4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 6 to 8 minutes.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for an additional 2 minutes to allow the spices to bloom.
While the beef cooks, warm the black beans and corn in a small saucepan over low heat until heated through, about 3 to 5 minutes.
To assemble each taco bowl, divide the cooked brown rice evenly among four bowls.
Top each bowl with the seasoned ground beef, warmed black beans, corn kernels, halved cherry tomatoes, and shredded cheddar cheese.
Garnish each bowl with chopped fresh cilantro and a dollop of plain Greek yogurt.
Serve each bowl with a lime wedge for squeezing over the top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes