Sizzling Beef and Black Bean Taco Bowls

Flavorful ground beef and tender black beans simmered in a spiced tomato sauce, served over rice with fresh toppings for a customizable and satisfying bowl.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.84/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• quick
• savory

Ingredients

• 1 pound ground beef (lean 90/10)
• 1 tablespoon olive oil
• 0.5 cup yellow onion (diced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon garlic powder
• 0.5 teaspoon smoked paprika
• 15 ounce black beans (rinsed and drained)
• 14.5 ounce diced tomatoes with green chilies
• 0.5 cup beef broth
• 2 cup white rice (uncooked)
• 2.5 cup water
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 cup romaine lettuce (chopped)
• 1 cup cheddar cheese (shredded)
• 1 avocado (large, sliced)
• 0.25 cup fresh cilantro (chopped)
• 1 lime (cut into wedges)
• 1.5 cup tortilla chips
• 0.5 cup sour cream

Instructions

1. Cook the white rice: In a medium saucepan, combine 2 cups white rice, 2 1/2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. While rice cooks, prepare the beef: Heat 1 tablespoon olive oil in a large skillet or non-stick pan over medium-high heat. Add the 1/2 cup diced yellow onion and cook for 3 minutes, until softened.
3. Add the 1 pound ground beef to the skillet and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
4. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, 1 (15-ounce) can black beans, 1 (14.5-ounce) can diced tomatoes with green chilies, and 1/2 cup beef broth. Bring to a simmer, then reduce heat to medium-low and cook for 5-7 minutes, stirring occasionally, allowing flavors to meld and sauce to thicken slightly.
5. To assemble the bowls, divide the cooked white rice among four serving bowls. Top each with the beef and black bean mixture. Garnish with 3 cups chopped romaine lettuce, 1 cup shredded cheddar cheese, 1 large sliced avocado, and 1/4 cup fresh chopped cilantro. Serve with 1 1/2 cups tortilla chips and lime wedges, and 1/2 cup sour cream if desired.

Notes

Leftovers store well for up to 3 days. For a little extra heat, add a dash of your favorite hot sauce.

Nutrition (per serving)

• Calories: 670
• Protein: 39.5 g
• Carbohydrates: 64.2 g
• Fat: 28.5 g
• Fiber: 11.2 g
• Sodium: 890 mg
• Saturated Fat: 11.5 g
• Sugar: 5.1 g
• Cholesterol: 95 mg