These taco bowls are one of my favourite easy and versatile weeknight dinner ideas when I only have 20 minutes! With a base of rice and shredded lettuce, topped with a flavourful beef mince, corn and avocado, this is such a delicious recipe that you can have on repeat. Plus this recipe is super budget-friendly, costing around $3 per serve!
Featured Comment
⭐⭐⭐⭐⭐ Recipe was great. I had difficulties finding the round corn chips so used the original variety. Loved the contrast in textures. Fun to make and fun to eat. – Elizabeth
I would literally be very happy to eat a version of these taco bowls every night of the week. Ok, maybe I’d alternate it with my chipotle chicken bowls. But both of these recipes are probably the most made from the site in my actual everyday real life.
They are such a go-to busy weeknight dinner option as they are so full of flavour and versatile, plus they can be made with a range of different ingredients based on what you have available. It just makes dinner time so much less complicated.
Taco bowls are also a great family friendly option or for entertaining as you can set out all of the ingredients and have a make your own situation meaning everyone get’s exactly what they like and want! Perfect for the fussy eaters among us (yes, I am talking about myself)!
This is a great staple recipe to keep in your back pocket for when you need something easy without needing to think a bout it too much. This bowl is fresh and crunchy and can be adapted and changed slightly meaning you won’t ever get bored.
Mexican-style meals are some of my all-time favourites so make sure to also try my air fryer cauliflower tacos, crispy black bean tacos or these Mexican-style loaded baked potatoes.
Key Ingredients
To make these taco bowls you will need a few basic ingredients and then you can get flexible with your toppings.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Beef mince (ground beef) – you can use any mince you prefer, I often like to make this with turkey mince for a lower fat option but pork or chicken are great options if you don’t want to use beef. You can also use a plant-based mince or crumbled tofu to keep this meal vegetarian.
- Taco seasoning – for ease I like to use a packet of store bought seasoning but feel free to make my homemade taco seasoning if you prefer.
- Salsa – added to the mince to make the sauce and add flavour. You can also substitute with a can of diced tomatoes.
- Rice – I like to use white rice but you can also use brown rice or cauliflower rice for a low carb option.
- Corn – I like to use canned corn to keep this recipe budget-friendly and easy but you can also use fresh or frozen.
- Salad – you can use any salad you like but my go to is avocado and iceberg lettuce to give it a nice fresh crunch.
- Corn chips – totally optional but I love the crunch and saltiness that a side of corn chips adds to the bowl.
Make it your own: other suggested toppings include, black beans, dairy free cheese, dairy free sour cream, pickled jalapenos, diced tomato or pico de gallo.
Step-by-Step Instructions
This recipe is so easy with very minimal cooking required!
Step 1: Start by getting the rice on. If you’re a regular reader then you’ll know I swear by my $10 Kmart Rice Cooker and use it consistently, several times a week. It’s perfect for this type of recipe because its completely hands off as you go about prepping the meat and the salad.
Step 2: Cook the beef. Heat some oil in a frying pan and add the beef mince. Using a wooden spoon, break apart the meat and cooking it until brown. Add the taco seasoning and mix through the beef. Pour in the salsa and mix everything together until it is well combined and heated through.
Step 3: Prep your salad toppings. Chop up the iceberg lettuce and slice the avocado. Finally drain the canned corn.
Step 4: Assemble the bowls! Start with your rice and lettuce as a base, top with the mince, corn and avocado slices. Serve with a side of corn chips.
Swap the plain white rice for my rice cooker Mexican rice for a extra flavour packed dinner!
Tips for making Taco Bowls
- Make ahead – make the meat and rice ahead of time and pre-chop the veggies. When ready to assemble you can reheat in the microwave or in a pan on the stove.
- Make it vegetarian – swap the mince for crumbled tofu or plant-based mince or load up on vegetables instead.
- Skip the rice – for a low carb option use cauliflower rice instead or just double up on the lettuce.
- Use store-bought shortcuts – when I make this as a camping meal I like to use microwave rice pouches that only require heating the rice and pre-cut lettuce to save time and get dinner ready quicker.
Meal Prep Instructions
These taco bowls are a great meal prep option! You just need to store the fresh, cold ingredients separate to the meat and rice.
- Divide the rice and mince mixture between 4 microwave safe containers.
- Store the shredded lettuce and corn in an air tight container.
- When ready to eat, heat the rice and meat in the microwave or in a pan over medium heat until steaming. Top with the lettuce, corn and some freshly sliced avocado.
The taco bowls will store in the fridge for 4-5 days or you can freeze the meat and rice for up to three months.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More quick and easy dinner recipes:
Spaghetti Carbonara
Spinach Pesto Pasta with Chicken
Gluten Free Fish Tacos
Slow Cooker Vegan Chilli
Egg Fried Rice with Prawns
Taco Bowls
Equipment
Ingredients
- 1 tablespoon canola oil
- 450 grams beef mince/ground beef
- 35 grams taco seasoning 1 packet store-bought
- 300 gram jar salsa
- 420 gram canned corn drained
- 1 avocado sliced
- 100 grams iceberg lettuce shredded
- 1 cup white rice
- Corn chips optional, to serve
Instructions
- To start, cook the rice in a rice cooker or on the stove.
- Heat the canola oil in a frying pan over high heat. Add the beef mince to the pan and break it apart with a wooden spoon. Cook the beef until it is browned.
- Stir in the taco seasoning until the beef is well-coated. Add the salsa to the pan and mix everything together until it is well combined and heated through.
- To assemble the taco bowls, place a portion of cooked white rice into each bowl. Add some shredded iceberg lettuce on top of the rice and spoon over the beef mixture.
- Top with some corn, sliced avocado and optionally, serve the taco bowls with corn chips on the side.
Video
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
E.Gill says
Recipe was great. I had difficulties finding the round corn chips so used the original variety. Loved the contrast in textures. Fun to make and fun to eat.
Sally says
Glad you enjoyed this one, it’s one of my favourites! And I find the round ones in the health food section of Woolies (not with chips or Mexican)!