Description
Mouthwatering Mexican taco bowls offer a delightful culinary journey through zesty flavors and fresh ingredients. Quick and easy to prepare, these bowls bring restaurant-quality excitement directly to your dinner table, letting you savor each colorful bite with pure satisfaction.
Ingredients
Scale
Proteins:
- 4 burrito-size flour tortillas (10–12 inches)
Oils and Sprays:
- 1 tablespoon vegetable oil
- Cooking spray
Instructions
- Prepare the aromatic cilantro lime rice by combining rice, chicken broth, and spices in a rice cooker or stovetop. Once cooked, incorporate butter, lime juice, and fresh cilantro, seasoning with salt and pepper to achieve a vibrant flavor profile.
- For crispy taco shells, preheat the oven to 350°F. Oil each tortilla in a skillet over medium heat for 30-45 seconds per side until golden. Carefully drape tortillas inside oven-safe bowls, pressing gently to shape. Bake for 12-15 minutes until crisp and hold their form.
- Create a robust corn and bean mixture by charring corn in a hot skillet for approximately 5 minutes. Reduce heat, add black beans, and warm through, seasoning with salt and pepper. Transfer to a separate container.
- Brown ground beef with onion and garlic in the same skillet. Introduce a blend of chili powder, cumin, smoked paprika, oregano, salsa, green chilies, and cayenne. Simmer for 5 minutes to meld the spices and develop deep flavors.
- Construct the taco bowls by layering cilantro lime rice as a foundation. Top with seasoned beef, charred corn, and black beans. Garnish with crisp lettuce, creamy guacamole, fresh pico de gallo, tangy sour cream, chopped cilantro, and zesty lime wedges. Optional: Add crunchy tortilla chips for extra texture.
Notes
- Customize rice texture by adjusting broth amount for softer or firmer grains.
- Swap chicken broth with vegetable broth for a vegetarian version of the dish.
- Control spice levels by reducing or eliminating cayenne and chili powder for milder flavors.
- Toast tortillas carefully to prevent burning and ensure crispy, golden taco shells.
- Drain excess liquid from corn and beans to maintain a crisp texture in the bowl.
- Prep ingredients beforehand to streamline the cooking process and reduce kitchen stress.
- Try protein alternatives like ground turkey, plant-based crumbles, or shredded chicken.
- Store leftover components separately to keep taco shells crisp and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg