Beefy Taco Rice Bowls with Avocado & Salsa

Ever have one of those nights where you’re staring into the fridge, hoping dinner will magically appear? You want something hearty, something the whole family will actually eat, but you just can’t face another complicated recipe. Well, my friend, you are in the right place. These Beefy Taco Rice Bowls with Avocado & Salsa are my absolute go-to for putting a satisfying, flavorful meal on the table in about 30 minutes. Busy weeknights don’t stand a chance.

Top Reasons To Make It

• It’s a complete meal in one bowl. Protein, grain, and veggies all hang out together.
• It’s incredibly flexible. Use what you have on hand and customize it for every picky eater at your table.
• It’s a bona fide crowd-pleaser. I’ve never met a kid (or adult) who could resist building their own bowl.
• It’s budget-friendly. Ground beef and rice are some of the best affordable staples out there.
• Leftovers are a dream. This meal reheats like a champion for lunch the next day.

Ingredients

• 1 tablespoon olive oil – For sautéing our onions and beef.
• 1 lb lean ground beef – The hearty, beefy base of our bowl.
• 1 small yellow onion, diced – Adds a sweet, savory depth of flavor.
• 1 packet (about 2 tbsp) taco seasoning – Our flavor shortcut for that classic taco taste.
• 1 cup long-grain white rice, uncooked – The fluffy foundation that soaks up all the good juices.
• 2 cups low-sodium beef broth – Cooks the rice and adds richness instead of just water.
• 1 cup of your favorite salsa – Brings a tangy, tomatoey kick.
• 1 (15 oz) can black beans, rinsed and drained – For extra fiber and protein.
• 1 cup frozen corn kernels – A sweet, colorful pop in every bite.
• Toppings: diced avocado, shredded cheese, sour cream, chopped cilantro, lime wedges – The fun part where everyone gets to customize.

Instructions

1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the diced onion and cook for about 3-4 minutes, until it starts to soften.
2. Add the ground beef, breaking it up with a spoon, and cook until it’s no longer pink, about 5-7 minutes. Drain off any excess grease.
3. Sprinkle the taco seasoning over the cooked beef and onion. Stir for about 30 seconds until it’s fragrant.
4. Add the uncooked rice, beef broth, salsa, black beans, and corn to the skillet. Give everything a good stir to combine.
5. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 20-25 minutes, or until the rice has absorbed all the liquid and is tender.
6. Remove the skillet from the heat and let it sit, still covered, for 5 minutes. Then, fluff the rice and beef mixture with a fork.
7. Serve immediately with all your favorite toppings. Dig in!

Variations & Substitutions

This recipe is a fantastic jumping-off point. Don’t be afraid to make it your own! For a lighter option, try ground turkey or chicken instead of beef. Brown rice works great too; just add an extra 1/4 cup of broth and cook for about 10-15 minutes longer. Honestly, if you’re not a bean person, leave ’em out. No big deal. You can swap the corn for diced bell peppers or zucchini. And if you’re looking for more healthy dinner ideas, loading up on fresh veggie toppings is the way to go.

Serving Ideas & Pairings

These bowls are a full meal all on their own. So good. But if you’re feeding a crowd or want to round things out, a simple side salad with a tangy lime vinaigrette or some warmed tortilla chips and extra salsa never hurt anybody. It’s one of those easy weeknight dinners that feels special without any extra fuss.

Storage & Reheating

Let the rice mixture cool completely before storing it in an airtight container in the fridge. It’ll keep for up to 4 days. To reheat, sprinkle a tablespoon of water over a portion in a bowl (this helps keep the rice from drying out) and microwave for 1-2 minutes, stirring halfway through, until piping hot. You can also reheat it in a skillet over medium heat, stirring occasionally. I don’t recommend freezing this one, as the rice can get a bit mushy when thawed.

Pro Tips For Success

• Don’t skip the step of letting the dish rest for 5 minutes after cooking. This allows the rice to finish steaming and absorb any last bit of moisture.
• Use a salsa you really love, since its flavor is going to permeate the whole dish.
• For an even quicker dinner, use 3 cups of cooked rice instead of uncooked. Just stir it in at the end with the beans and corn to heat through.
• Get the kids involved! Setting up a topping bar lets everyone build their perfect bowl and makes dinner fun.
• And my biggest tip? Taste and adjust! Need more salt? A squeeze of lime? A dollop of sour cream? Make it yours.

Frequently Asked Questions

Can I make this recipe ahead of time? Absolutely. It’s a great make-ahead option for easy meals. Assemble the entire dish, let it cool, and store it in the fridge. Reheat individual portions as needed.

Is this one of those healthy dinner recipes? It can be! Using lean ground beef, low-sodium broth, and loading up on veggie toppings makes it a well-balanced option. It’s definitely a healthier twist on taco night.

What other cheap dinners for a family can I make with ground beef? Ground beef is such a versatile star. Think classic spaghetti, hearty chili, stuffed peppers, or simple burgers. It’s the foundation of so many budget-friendly dinner dishes.

There you have it! A no-fuss, super satisfying solution for those crazy busy nights. These Beefy Taco Rice Bowls with Avocado & Salsa are here to save your supper.