Before my husband and I started dating, he ate chipotle everyday. And when I say everyday.. I mean, EVERY single day! The chipotle employees by his office knew him and his order by heart. Ya, it was pretty bad. So when things between us got more serious, I urged him to quit his chipotle habit and enjoy homemade tacos bowls instead!
Now, for the last 3 years, these ground beef taco bowls have been a staple in our weekly dinner rotation. These, along with my healthy teriyaki chicken and rice bowls and my blackened salmon and coconut rice bowls (SO GOOD!). We love any meal in a bowl. Can you tell?? We also require lots of protein (my husband’s chipotle order included “double protein”), and LOTS of flavor. These ground beef taco bowls with cilantro lime cream check all those boxes!
What You’ll Need to Make These Taco Bowls
Cilantro: Fresh cilantro adds a pop of color and fresh flavor to both the cilantro lime rice and crema, enhancing the overall taste of the dish! If you don’t like cilantro, feel free to leave it out of this recipe altogether. But, if you’re like me, you can totally add extra fresh cilantro to suit your cravings.
Fresh Lime Juice: Use freshly squeezed lime juice to brighten up the cilantro lime rice and crema. It adds a refreshing zing that complements the savory components of the dish. And if you don’t have fresh limes, bottle lime juice works too.
Ground Beef: Choose lean ground beef for a healthier option. Browned to perfection and seasoned with taco seasoning, it forms the hearty base of these taco bowls. Or, if you prefer, use ground turkey instead!
Taco Seasoning: A packet of taco seasoning infuses the ground beef with rich, savory flavors and spices, taking these bowls to the next level!
Tips and Tricks
- For extra flavor, char the frozen corn in the skillet until it’s tender and slightly charred. This adds a delicious smoky off-the-grill type flavor to the dish!
- Allow the seasoned ground beef to simmer in the taco seasoning sauce for a few minutes. This helps the flavors meld together and creates a rich, saucy texture. YUM!
- Get creative with your toppings! Add your favorite garnishes such as sliced avocado, diced tomatoes, or a dollop of guacamole to personalize your taco bowls.
Can You Meal Prep These Taco Bowls?
Of course you can! Prep these taco bowls ahead of time and divide everything except the cilantro lime crema between four large containers. Store the crema separately, then when ready to eat, reheat your bowls for 30 seconds in the microwave and drizzle the crema on top.
Adjust This Recipe to Your Dietary Needs
Make it Dairy-Free: To make this recipe dairy-free, simply replace the Greek yogurt in the cream with your favorite non-dairy Greek yogurt or non-dairy sour cream! I’ve used Kite Hill non-dairy sour cream to make this recipe and it turned out great.
Make it Vegan: For vegan taco bowls, take the dairy-free option above and swap out the ground beef for either a can of drained lentils, crumbled tofu, or finely chopped mushrooms. These are also great high protein vegan swaps!
Make it Paleo: Replace the white rice with cauliflower rice and substitute the Greek yogurt in the cilantro lime crema for 1/2 cup avocado oil mayonnaise instead.
Ground Beef Taco Bowls with Cilantro Lime Crema
Ingredients
For the cilantro lime rice:
- 1 cup uncooked long grain rice, rinsed and drained
- 1 1/4 cups water
- 1/4 cup fresh lime juice
- 2 tablespoons fresh cilantro, finely chopped
- 1 teaspoon salt
- 1 tablespoon olive oil
For the ground beef:
- 1 pound ground beef
- pinch of salt
- 1 packet taco seasoning (1/4 cup)
For the bowls:
- 1 cup frozen corn
- 2 bell peppers, cored and sliced
- 1 onion, peeled and sliced
- 3 cups chopped romaine or iceberg lettuce
- pico de gallo
For the cilantro lime crema:
- 1 cup plain unsweetened Greek yogurt or sour cream
- 1/2 cup fresh cilantro, finely chopped
- 2 tablespoons lime juice
- 1/2 teaspoon salt
Instructions
- Make the cilantro lime crema by adding all ingredients to a bowl and mixing it together. Cover the bowl and place in the refrigerator while you prep the rest of your ingredients.
- Cook the cilantro lime rice by adding all ingredients to a medium pot and placing it over high heat. Bring the rice to a bowl, then as soon as it’s boiling reduce the heat to low and cover the pot with a lid. Leave the rice to cook with the lid on for 15 minutes, then remove the lid, remove it from the heat, and set the rice aside.
- Place a large skillet over medium heat, add a tablespoon of oil to the skillet then add in the frozen corn. Sauté corn for 3-5 minutes, or until it’s tender and slightly charred. Remove corn from the skillet and set aside.
- Next, add the sliced peppers and onions to the hot skillet (still over medium heat), and sauté those for 5-7 minutes or until soft and cooked to your liking. Remove the peppers and onions from the skillet and set aside.
- Last, add the ground beef to the hot skillet with a big pinch of salt. Cook the beef until it’s no longer pink, breaking it up into small pieces with a large spoon as it cooks.
- Once the beef is cooked through, add in your packet of taco seasoning and 1/3 cup of water. Reduce the heat to low and let the ground beef simmer for 5 minutes, or until the taco seasoning sauce has thickened.
- Assemble your bowls by adding chopped lettuce to 4 bowls, then diving up the cooked corn, peppers and onion, ground beef, pico de gallo, and sliced avocado between four bowls.
- Finish off each bowl with a drizzle of cilantro lime cream and enjoy!
