Taco bowls are a quick, tasty and simple solution for a delicious midweek family dinner. A flavourful, budget-friendly beef and bean mix forms the base of the bowl, and it’s made in just one pot for easy cleanup. Then you can add whatever toppings you like! I’ve listed some of my favourites but feel free to add whatever else you think sounds good. I like to prepare the toppings in advance and then place them on the table at dinner time, so that everyone can customise their bowl with their favourite ingredients.
Can you make a Taco Bowl ahead of time?
Yes, the beef and bean mixture can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. Thaw completely in the fridge overnight. Reheat in the microwave. The toppings can also be prepared in advance and refrigerated for up to 3 days.
Are Taco Bowls suitable for leftovers?
Yes, Taco Bowls are great for leftovers. The beef and bean mixture and toppings, stored separately, will keep refrigerated in airtight containers for up to 3 days.
Taco Bowl
“Family favourite for lunch and dinner!!! Easy and nutritious ☺️” Share PrintClick to change the servings
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 500 g (1 lb) regular minced (ground) beef (can be substituted with chicken mince or any beans)
- 400 g (14 oz) canned kidney beans (or any beans of choice)
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp sea salt flakes
- 60 g (¼ cup) tomato paste (concentrated puree)
- 85 g (3 oz) shredded cheddar or similar tasty cheese
- 4 tbsp sour cream
- 1 spring onion (scallion), finely sliced
- 75 g (¾ cup) shredded red cabbage
- 2 tomatoes, diced
- 2 avocados, sliced
- 75 g (½ cup) pickled jalapeños
- 200 g (7 oz) canned corn kernels
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a large frying pan over medium–high heat. Add the onion and garlic and cook for 2 minutes or until softened.
- Add the beef mince and cook until browned for 2–3 minutes.
- Add the kidney beans, paprika, cumin, onion powder, garlic powder, oregano and salt. Stir for 1 minute.
- Stir through the tomato paste and ¼ cup (60 ml) of water. Simmer for 10 minutes.
- Serve topped with the cheese, sour cream and spring onion. Serve shredded red cabbage, diced tomato, sliced avocado, pickled jalapeños, corn kernels and lime wedges on the side.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Kasia Korkis says:
Family favourite for lunch and dinner!!! Easy and nutritious ☺️
Nicole says:
Love you! x