Beef Taco Bowl
Lean beef, black beans and rice form a taco bowl with romaine, tomato, salsa and creamy avocado.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Ground beef, black beans and white rice form the base of this wrap.
- Build individual portions. Divide the filling among the wraps, tortillas, or leaves specified in the recipe.
- A defined yield. The card makes 1 serving. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Weigh at the stated stage. The card identifies raw, cooked, dry, or edible weights for ground beef. Cooking changes water weight, so use the stated form when measuring.
- Drain where directed. Follow the preparation note for black beans. Extra liquid can loosen a dressing, sauce, or filling.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Beef Taco Bowl
Ingredients
Equipment
Method
- Prepare rice or quinoa according to its package if needed, then weigh the cooked quantity listed. Keep warm.
- Brown the measured raw ground meat in a nonstick skillet, breaking it apart, for about 7–10 minutes. Ground turkey must reach 165°F; ground beef must reach 160°F.
- Assemble with the remaining listed ingredients. Use any measured citrus, mustard, mayonnaise, herbs or salsa as the sauce; divide all ingredients equally among the stated servings. Serve fruit or toast alongside when included.
Nutrition
Notes
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Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Divide the filling evenly among the specified wraps, tortillas, or lettuce leaves. Keep extra sauce and toppings separate so each serving is easy to portion.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Nutrition is calculated per serving from the measured ingredients in the recipe card. Use the serving control to scale ingredient quantities; nutrition remains per serving.
