A taco bowl is a take on Taco Salad and it’s also similar to a deconstructed Taco or Chicken Burrito Bowl!
We Love a Good Taco!
It’s no secret that we love Tacos in this house. Being Mexican, it’s pretty standard to have Mexican food at least once a week – usually more! A taco bowl is hearty enough to fill you up for dinner, but could be light enough for lunch! Why we love it:
Healthy option. This tasty taco bowl is more like a Taco Salad!! It’s light and refreshing, and if you remove the taco shell base it can be made low-carb. Add your toppings. Just like tacos, and most Mexican dinners, you can customize this bowl with your favorite taco toppings! Meal prep. Easily prep the ingredients ahead of time for a busy weeknight.
Taco Bowl Ingredients
Ranch dip mix mayonnaise sour cream – or plain Greek yogurt fresh cilantro minced garlic diced jalapenos milk Cilantro Lime Rice – rice, diced green chilies, cilantro, salted butter, chicken broth, lime juice, salt and pepper ground beef – or use ground turkey or chicken. taco seasoning – store-bought or Homemade Taco Seasoning water Romaine lettuce corn kernels – or Mexican Street Corn. black beans – or pinto beans Roma tomatoes avocado
how to make Taco Bowls
meal prepping and storing
Make ahead of time. Except for the avocados, the different elements can be prepped ahead of time. The meat and rice can both be made a few days ahead of time and stored in separate containers in the fridge, or you can make them several weeks ahead and store them in the freezer. Thaw and warm them up before using. The lettuce, beans, corn, and tomatoes can be prepared 1-2 days before. Store them in separate containers in the fridge until ready to assemble the taco bowls. STORE leftovers in an airtight container in the fridge for 1-2 days. The avocados will brown, but they will still be ok to eat. Reheating gets a bit trickier. Remove as much of the lettuce and avocados as you can; reheat in the microwave or the oven. Once hot, add the lettuce and avocados back into the salad.
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