Skip the shell and build a bold, flavor-packed taco bowl! Start with Mexican rice or lettuce, add seasoned taco meat, then pile on your favorite toppings like avocado, pico de gallo, cheese and beans. Great for meal prep or family taco night!
Table of Contents
Build-Your-Own Taco Bowl
Move over taco shells—these taco bowls are here to steal the spotlight. Whether you’re looking for a low-carb dinner, a crave-worthy meal prep option or just a fun, fresh twist on taco night, this taco bowl recipe has you covered. It’s got all the bold, zesty flavors you love, layered into one seriously satisfying bowl. Bonus: everyone gets to build theirs just the way they like it.
This recipe is endlessly flexible and easy to prep ahead. And the best part? You can use your favorite taco toppings to build a bowl that hits all the right notes—crunchy, creamy, spicy, tangy and everything in between.
The beauty of a taco bowl is that you can truly make it your own. Feel free to mix and match based on what you love or already have on hand!
- Ground beef: I use lean ground beef cooked with my homemade taco seasoning and a splash of water until thick and saucy. You can swap in ground chicken or ground turkey if you prefer.
- Mexican rice: You can use any rice you love, but I’m partial to my easy Mexican rice as the flavorful base. Cilantro lime rice, brown or white rice, or even quinoa would work for these ground beef bowls.
- Lettuce: Shredded romaine adds a fresh, crisp contrast to warm taco meat. You can also use mixed greens or chopped spinach. For a lighter, low-carb taco bowl, skip the rice and go all-in with the greens.
- Black bean and corn salad: This colorful black bean and corn salad adds texture, plant-based protein and a little tang. It’s one of my favorite make-ahead taco toppings.
- Queso fresco: This soft, crumbly Mexican cheese is my go-to for adding a salty, creamy touch to any Tex-Mex-style dish. Cotija, feta or even a shredded Mexican blend would all work here—use whatever you have on hand!
- Radishes: They add the prettiest pop of color and a peppery crunch.
- Tortilla Chips: Crushed chips add crunch, or serve ’em on the side for scooping.
- Toppings: You can use whatever taco toppings you love. See below for more ideas to mix and match!
See the recipe card for full information on ingredients and quantities.
- Prep the base. Start by cooking the Mexican rice or shredding your lettuce.
- Cook the meat. Brown your ground meat in a skillet over medium heat. Drain any grease, then stir in your DIY taco seasoning and about ¼ cup of water. Simmer until thick and flavorful.
- Prep your toppings. While the meat cooks, make the black bean and corn salad, slice cherry tomatoes and radishes, and prep anything else you love. This is also the perfect time to whip up some guacamole or pico de gallo.
- Assemble. Add your base to a bowl, then pile on taco meat, black bean and corn salad, cilantro, and all your favorite toppings. Don’t forget a dollop of sour cream or Greek yogurt and a sprinkle of Cotija!
Kelly’s Pro Tip: Serve it taco bar-style and let everyone build their own bowl. It’s perfect for family dinners, parties or picky eaters!
Taco Bowl Toppings
Whether it’s a taco bowl or a plain ol’ taco, I’m all about the toppings. They’re what take it from good to can’t-stop-eating-this territory. Mix and match to your heart’s content—here are a few of my favorites:
- Cherry tomatoes or diced tomatoes
- Avocado or protein-packed guacamole (my fave!)
- Sour cream or Greek yogurt
- Fresh cilantro
- Tomatillo salsa verde, pico de gallo or your favorite salsa
- Tortilla chips or strips
- Cuban black beans or refried beans
- Diced green onion, red onion or pickled red onions (another one of my faves!)
You really can’t go wrong. And if you’re feeling extra, try topping your bowl with elote corn salad or a scoop of pineapple salsa for a sweet and spicy twist.
Make-Ahead Tips
This taco bowl recipe is a meal prep dream. Every component can be made, chopped, sliced and stashed in the fridge days in advance. Here’s how I like to do it:
- Cook the meat ahead of time, then just reheat it in a skillet or microwave before serving.
- Make the rice and store it in an airtight container. I like to splash in a little water before reheating to keep it fluffy.
- Chop the veggies and keep them in separate containers so they stay fresh.
- Whip up the sauces and sides like pico de gallo, guac and my black bean and corn salad. They only get better as the flavors sit!
When you’re ready to eat, all that’s left to do is layer and dig in!
Ingredients
For the Taco Meat
- 1 pound ground beef, chicken or turkey
- 2 Tablespoons taco seasoning or 1 packet, plus ¼ cup water
For the Base and Toppings
- 2 cups Mexican rice
- 2 cups shredded lettuce
- 1 cup black bean and corn salad
- 1/2 cup cherry tomatoes, halved
- 2 radishes, thinly sliced
- Queso fresco or shredded cheese
- Cilantro, sour cream, tomatillo salsa or tortilla chips for serving
Instructions
- In a large skillet over medium heat, cook the ground meat until browned. Drain excess grease.
- Stir in taco seasoning and water. Simmer for 3–5 minutes.
- Build each bowl with a base of rice or lettuce, add meat, then layer on toppings.
- Finish with a sprinkle of queso fresco and serve immediately.
Kelly’s Notes
- Make-ahead: Cook the meat and rice ahead of time, then reheat before serving. Chop veggies and store separately to keep them fresh. Prep sauces and sides like guac, pico or black bean and corn salad in advance—they only get better with time!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
Made the rice last night and it is SO yummy. Adding it to these bowls for our Cinco de Mayo party today!
Thrilled you enjoyed the recipes, Hailey!