Description
This Ground Beef Taco Bowl is a flavorful and hearty dish combining seasoned ground beef, rice, black beans, and fresh toppings. It features a creamy Avocado Lime Ranch Dressing that adds a zesty, rich finish. Perfect for a quick and satisfying weeknight meal, this recipe can be customized with your favorite taco bowl toppings.
Ingredients
Avocado Lime Ranch Dressing
- 3/4 cup plain Greek yogurt
- 1/4 cup mayo
- 1/4 cup fresh cilantro
- 1/2 small avocado (cut into chunks)
- 1 tablespoon lime juice
- Zest of 1 lime
- 2 teaspoons vinegar
- 1 teaspoon garlic (minced)
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt (more to taste)
- 1/8 teaspoon ground black pepper
Taco Bowl
- 1 tablespoon extra virgin olive oil
- 1/2 sweet yellow onion (diced)
- 1 pound ground beef
- 1 packet taco seasoning (about 1 oz)
- 4 cups cooked rice
- 1 can of black beans (drained & rinsed)
- Cherry tomatoes (cut in half, quantity as desired)
- Shredded Colby cheese (quantity as desired)
- Red onion (sliced, quantity as desired)
- Sour cream (optional, quantity as desired)
- Guacamole (optional, quantity as desired)
- Fresh cilantro (chopped, for garnish)
- Lime wedges (for serving)
Instructions
- Make Dressing: Put all of the Avocado Lime Ranch Dressing ingredients (Greek yogurt, mayo, cilantro, avocado, lime juice, lime zest, vinegar, minced garlic, Dijon mustard, onion powder, garlic powder, kosher salt, and black pepper) into a food processor or blender. Blend on high speed for 1-2 minutes or until smooth and creamy. Set the dressing aside while preparing the rest of the meal.
- Cook Taco Meat: Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of extra virgin olive oil and swirl to coat the bottom of the pan. Add the diced sweet yellow onion and sauté until soft and translucent, about 3-4 minutes. Add the ground beef to the skillet, breaking it apart with a spatula or wooden spoon. Cook, stirring occasionally, until the beef is fully browned and no pink remains, about 7-8 minutes. Sprinkle in the taco seasoning and mix thoroughly to coat the meat evenly. Cook for another 1-2 minutes to allow flavors to meld. Remove from heat.
- Assemble Taco Bowls: Evenly divide the cooked rice into 6 serving bowls. Top the rice with the seasoned taco meat and rinsed black beans. Add desired toppings such as halved cherry tomatoes, shredded Colby cheese, sliced red onions, sour cream, guacamole, and chopped fresh cilantro. Serve each bowl with a generous drizzle of the Avocado Lime Ranch Dressing and lime wedges on the side for squeezing. Enjoy immediately.
Notes
- You can substitute cooked quinoa or cauliflower rice for a low-carb option.
- Use ground turkey or chicken instead of beef for a leaner variation.
- If you prefer a spicier dish, add diced jalapeños or hot sauce to the toppings.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days.
- Leftover taco bowl ingredients can be refrigerated separately and assembled fresh for the next day.
