Easy Better Than Takeout Taco Rice Bowl

Craving a quick, flavorful dinner? Try this easy Taco Rice Bowl recipe! After making this for my family dozens of times, I discovered the trick to making it better than takeout is to cook the ground beef crispy, not just browned. The result is a satisfying, family-friendly meal ready in just 20 minutes. If you love recipes like this, you’ll also enjoy Try these Oven Baked Sweet Potato Fries as a side and Love this recipe? Try our Dump and Go Crockpot Marry Me Chicken Recipe next.

What You'll Need for Easy Better Than Takeout Taco Rice Bowl

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb ground beef
• 2 cups cooked white rice
• 1 ripe avocado
• 1 bell pepper
• 1 small onion
• 1 can (14.5 oz) diced tomatoes
• 1 packet (1.27 oz) taco seasoning
• Taco seasoning
• Salt
• Pepper
• Garlic powder
• Onion powder
• Cumin
• Chili powder
• Optional: Shredded cheese
• Optional: Sour cream or Greek yogurt
• Optional: Fresh cilantro
• Optional: Lime wedges
• Optional: Sliced jalapeños

How to Make Easy Better Than Takeout Taco Rice Bowl

1. Cook the ground beef: In a large skillet, cook the ground beef over medium-high heat until crispy, about 5-7 minutes. Drain excess fat and set aside.
2. Sauté the vegetables: In the same skillet, add the diced bell pepper and onion. Cook until softened, about 3-5 minutes.
3. Add the seasonings: Stir in the taco seasoning, salt, pepper, garlic powder, onion powder, cumin, and chili powder. Cook for 1 minute.
4. Add the tomatoes: Stir in the diced tomatoes (with juice) and bring to a simmer. Reduce heat to low and let it cook for 5 minutes.
5. Assemble the bowls: Divide the cooked rice and crispy ground beef mixture evenly among bowls. Top with sliced avocado, shredded cheese, sour cream, fresh cilantro, and lime wedges. Serve immediately.

Storing & Reheating Easy Better Than Takeout Taco Rice Bowl

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can cook the ground beef mixture and rice up to 2 days ahead. Store separately in the fridge and reheat before serving.

Freezing Easy Better Than Takeout Taco Rice Bowl

Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Add a tablespoon of water to the bowl to help steam the rice.

Recipe Notes

• Chef tip: For a faster cooking time, use leftover rice or minute rice.
• Best substitution: Substitute the ground beef with cooked ground turkey or chicken for a leaner option.
• Make-ahead: Cook the ground beef mixture and rice up to 2 days ahead. Store separately in the fridge and reheat before serving.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If the ground beef mixture is too dry, add a little water or chicken broth while cooking.

Easy Better Than Takeout Taco Rice Bowl

⏱

Prep

10 mins

🍳

Cook

15 mins

⏳

Total

25 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb ground beef
• 2 cups cooked white rice
• 1 ripe avocado
• 1 bell pepper
• 1 small onion
• 1 can (14.5 oz) diced tomatoes
• 1 packet (1.27 oz) taco seasoning

Seasonings

• Taco seasoning
• Salt
• Pepper
• Garlic powder
• Onion powder
• Cumin
• Chili powder

Optional Toppings

• Shredded cheese
• Sour cream or Greek yogurt
• Fresh cilantro
• Lime wedges
• Sliced jalapeños

Instructions

1. Cook the ground beef: In a large skillet, cook the ground beef over medium-high heat until crispy, about 5-7 minutes. Drain excess fat and set aside.
2. Sauté the vegetables: In the same skillet, add the diced bell pepper and onion. Cook until softened, about 3-5 minutes.
3. Add the seasonings: Stir in the taco seasoning, salt, pepper, garlic powder, onion powder, cumin, and chili powder. Cook for 1 minute.
4. Add the tomatoes: Stir in the diced tomatoes (with juice) and bring to a simmer. Reduce heat to low and let it cook for 5 minutes.
5. Assemble the bowls: Divide the cooked rice and crispy ground beef mixture evenly among bowls. Top with sliced avocado, shredded cheese, sour cream, fresh cilantro, and lime wedges. Serve immediately.

Notes

• Chef tip: For a faster cooking time, use leftover rice or minute rice.
• Best substitution: Substitute the ground beef with cooked ground turkey or chicken for a leaner option.
• Make-ahead: Cook the ground beef mixture and rice up to 2 days ahead. Store separately in the fridge and reheat before serving.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If the ground beef mixture is too dry, add a little water or chicken broth while cooking.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Add a tablespoon of water to the bowl to help steam the rice.
• Make ahead: You can cook the ground beef mixture and rice up to 2 days ahead. Store separately in the fridge and reheat before serving.

Nutrition Per Serving

• Calories: 520
• Protein: 28g
• Fat: 26g
• Carbs: 45g
• Fiber: 8g
• Sugar: 4g
• Sodium: 870mg
• Cholesterol: 80mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Better Than Takeout Taco Rice Bowl FAQs

A Warm Final Note

I can’t wait for you to try Easy Better Than Takeout Taco Rice Bowl and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!