Easy Beef Taco in a Bowl Recipe

Ground Beef: I used lean ground beef. If you use 80/20, you will need to drain the fat after sautéing it. You can also substitute ground turkey to make a turkey taco bowl. 

Olive Oil: You can also use avocado oil. 

Garlic: You can mince fresh garlic cloves or use a jar of minced garlic. 

Green Chilies: Use a small can of mild green chilies. 

Salsa: Use whichever brand is your favorite, and whichever spice level you prefer.  

Black Beans: I like using black beans, but feel free to use pinto beans. 

Shredded Cheese: If you are dairy free, you can omit this or use dairy-free cheese shreds. If you are okay with dairy, use whichever blend of shredded cheese you like.  

White Rice: If you want to substitute brown rice instead, you can. You might need a bit more chicken broth if the brown rice absorbs more liquid. 

Homemade Taco Seasoning: Instead of using a packet, I make my homemade taco seasoning by using 1 tbsp chili powder, 2 tsp cumin, 2 tsp garlic powder, 2 tsp onion powder, 1.5 tsp paprika, 1.5 tsp oregano, and 1.5 tsp sea salt. 

1. Heat oil in a large deep skillet over medium heat. 
2. Saute the onions, pepper, and garlic for 2-3 minutes. Add the ground beef and saute while breaking it up with a wooden spoon until no pink remains. 
3. Add in the can of diced green chiles, chili powder, cumin, garlic powder, onion powder, paprika, salt, and oregano. Stir until combined and fragrant. 
4. Add in the tomato paste and salsa and stir. Pour in chicken broth, beans, and rice. Stir and bring to a boil. Cover and reduce heat to medium-low for 16-18 minutes, occasionally stirring, until the rice is tender and the liquid has been absorbed. 
5. Sprinkle the cheese on top, then cover again until the cheese is melted. You can keep it on low heat while it melts.
6. Serve topped with avocado, cilantro, sour cream, or other desired toppings!