Ingredients & Substitutions
Here I explain the best ingredients for my taco bowl recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Taco Bowls
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Ground Beef – I get 85/15 grass-fed beef, which is flavorful without excess grease. Any variety you’ve got fine. You can even use ground turkey or chicken. I’ve also made these taco bowls with leftover barbacoa beef, chorizo, and carne asada. Avocado Oil – I like this because the mild flavor plays nice with the Mexican spices, but olive oil also works. Taco Seasoning – Whip up my homemade taco seasoning with chili powder, cumin, sea salt, black pepper, smoked paprika (sweet works too), oregano, garlic powder, onion powder, and a dash of cayenne. If you’re using store-bought and it’s unsalted, add a teaspoon of salt per pound of meat. Water – If you’ve got beef broth on hand, using that instead of water adds even more flavor.
Cooked Rice – This is the base. You can use cooked white or brown rice, fresh cauliflower rice, or my cilantro lime riced cauliflower version. For a quick and easy option, I always keep frozen cauliflower rice on hand. Black Beans – Although optional, canned black beans make this dish more filling. My kids also like canned corn in theirs. Shredded Lettuce – I used romaine lettuce, but feel free to use your favorite kind. Fresh Tomatoes – If you have my fresh salsa, pico de gallo, or regular homemade salsa on hand, those work great, too. Avocado – I keep it simple with fresh avocado, but my homemade guacamole would also taste amazing. Onion – Thinly slice the red onion for a crisp, colorful bite. Yellow onion works, too.
Sour Cream – A.k.a. the base. You can use Greek yogurt to lighten it up. Half and Half – This thins out the sauce, so you can drizzle it. You can use heavy cream for extra richness, or regular milk to make it lighter. Fresh Cilantro – The flavor part! If you’re not a fan, parsley will do the trick. Sea Salt – Feel free to throw in some black pepper, too.
Crank up the heat. For the best browning, I recommend a cast iron skillet, keeping the heat at medium-high, and not pulling it too soon. Look for those crispy browned edges you see in my pictures above. Drain the beef if you need to. I usually don’t with my 85/15 beef, but it’s a good idea if you use 80/20 beef. The amount of half and half (or milk or cream) you need can vary depending on how thick your sour cream is. Just add more if your sauce is too thick to drizzle.
Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info does not include optional ingredients, and uses regular white rice. Use cauliflower rice to make this dish low carb. But funny enough, the day I’m hitting publish, I’ve got taco bowls on my family’s meal plan for tonight! We’re leaving on a trip in a few days, so the timing couldn’t be more perfect. And every time I meal prep, I’m always grateful that I did. Do you want to see more meal prep recipes, or do you tend to cook the day-of most of the time? Let me know in the comments, so I can tailor my future content for you!
