Easy Tasty Ground Beef Taco Bowls (Print-Friendly Version)
Seasoned beef, colorful veggies, and creamy cilantro mayo combine for a quick, satisfying dinner bowl.
# Ingredients:
→ For the Ground Beef
01 -
453 g ground beef
02 -
1 packet taco seasoning
03 -
0.25 teaspoon ground cayenne pepper (adjust to taste)
04 -
1 teaspoon chili powder or ground cumin (optional)
05 -
1 teaspoon olive oil
06 -
1 tablespoon tomato paste
→ For the Taco Bowls
07 -
1 red bell pepper, sliced (144 g)
08 -
1 red onion, chopped
09 -
1 tablespoon olive oil
10 -
300 g cooked rice
11 -
164 g sweet corn kernels
12 -
100 g romaine lettuce, chopped
→ For the Cilantro Mayonnaise
13 -
1 handful fresh cilantro, chopped
14 -
110 g mayonnaise
15 -
2 tablespoons lime juice (or to taste)
16 -
1 tablespoon olive oil
17 -
Salt, to taste
# Steps:
01 -
Combine ground beef with taco seasoning, ground cayenne, and chili powder or cumin if using. Mix thoroughly to ensure even seasoning.
02 -
Heat 1 teaspoon olive oil in a non-stick skillet over medium-high heat. Add seasoned ground beef and sauté for 8-10 minutes until browned and cooked through. Stir in tomato paste and cook 2 minutes until well incorporated. Adjust seasoning with salt if needed.
03 -
Wipe the skillet clean. Add 1 tablespoon olive oil and sauté sliced red bell pepper and chopped red onion for about 5 minutes until softened.
04 -
In a blender, combine chopped cilantro, mayonnaise, lime juice, olive oil, and a pinch of salt. Blend until smooth. Adjust seasoning with additional salt if desired.
05 -
Divide the cooked rice between serving bowls. Top with the ground beef mixture, sautéed vegetables, sweet corn, and chopped romaine lettuce. Drizzle with cilantro mayonnaise before serving.
# Notes & Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 5 days.
02 -
To freeze, cool completely and store in a freezer-safe container for up to 1 month.
03 -
Reheat refrigerated or frozen portions in the microwave until thoroughly heated.