Cinco de Mayo is almost here, and we whole-heartedly believe that tacos are not just reserved for Tuesdays. We like tacos for dinner on days that end in ‘y.’ Can you agree? Tacos make a quick, easy and tasty meal that the whole family will love. And we’ve turned this beloved Mexican dish into a meal-prep friendly recipe that can be enjoyed all week. While we’ll never turn down a classic beef taco, our Beef Taco Bowls are a recipe to behold. With plenty of ways to “accessorize” your bowls, this dish is a dinner that will bring everyone to the table. Full recipe and macros below.
Cook time: 30 min
Ingredients:
- 1 Tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ½ large yellow onion, sliced
- 1 tsp salt
- 1 tsp pepper
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can fire roasted tomatoes
- 1 cup dry rice
- 1 can black beans, drained and rinsed
- 1 can corn
- 1 lime, sliced into wedges
Instructions:
- Put your rice into your rice cooker with water and cook.
- Heat oil in a large pan over medium-high heat. Add ground beef and cook until browned. Add the taco seasoning and tomatoes. Stir to combine and cook until heated through. Remove from pan and set aside.
- Wipe the pan clean, then add the oil. Add the peppers, onions, salt, and pepper. Cook, stirring occasionally, until vegetables have softened.
- Add ½ cup of cooked rice to each bowl. Top with 2 tbsp each of black beans and corn, ⅓ cup ground beef mixture, ¼ cup peppers and onions, and 1 lime wedge.
Macros:
Serving: 1 serving
Calories: 494
Carbohydrates: 49
Protein: 30
Fat: 19
Fiber: 6
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