Rainbow Taco Bowls

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: bowls

Calories: 491kcal

Author: Lauren

These Rainbow Taco Bowls are an easy-to-make, flavor-packed meal prep dream! Loaded with lean ground beef, crisp veggies, and zesty seasoning, they bring all the color and excitement of taco night—minus the mess.

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Ingredients

Taco meat:

1 lb. ground beef I used 93/7
3 Tbsp tomato paste (50g)
3 Tbsp water
2 Tbsp taco seasoning
1/2 tsp salt or to taste

Bowls:

1/2 cup uncooked white rice (90g) or 2 cups cooked
1/2 cup shredded Mexican cheese (56g)
1/2 cup finely diced red onion (80g)
1/4 cup finely chopped cilantro
1 cup shredded green leaf lettuce
24 blue corn tortilla chips
1/2 cup salsa (120g)
1/2 cup light sour cream (120g)

Instructions

Prepare rice according to package directions. Fluff with a fork when done.
Cook ground beef in a skillet over medium heat, crumbling as it cooks, until no longer pink. Mix in the tomato paste, water, taco seasoning and salt until incorporated; then remove from heat.
Divide taco meat and rice between four bowls or containers. Add the cheese, red onion and cilantro.
When ready to eat, top with shredded lettuce and serve with tortilla chips, salsa and sour cream.

Notes

(Makes 4 bowls, each having 1/4 of everything– 100g taco meat, 1/2 cup(68g) cooked rice, 2 Tbsp cheese, 2 Tbsp onion, 1 Tbsp cilantro, 1/4 cup lettuce, 6 tortilla chips, 2 Tbsp salsa, 2 Tbsp sour cream).

Nutrition