This nutritious and flavorful beef taco bowl is quick to prepare and sure to become a family favorite. Served over crisp romaine, it combines lean seasoned ground beef with fresh vegetables, black beans, rice and a simple salsa verde yogurt sauce made from three ingredients.
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Why you’ll love this recipe
- Simple, satisfying dinner: Crunchy lettuce, savory seasoned beef and varied textures make this bowl a complete and delicious meal with minimal cooking—only the ground beef needs to be cooked.
- Great for meal prep: Chop the vegetables, cook the meat and make the sauce ahead of time. Store components separately and assemble when ready for fast lunches or weeknight dinners.
- Kid-friendly and customizable: Serve as a taco bar or swap ingredients—add tortilla chips, different salsas, or other toppings to suit tastes and occasions.
Key ingredients and variations
- Lean ground beef: 90–93% lean works well; drain excess fat if using a higher-fat mix.
- Taco seasoning: Use your preferred blend and start with less if it’s very spicy.
- Romaine lettuce: Provides the crunchy base—use a sturdy lettuce for the best texture.
- Beans: Black beans are classic, but pinto beans or corn are good alternatives.
- Cabbage: Red or green cabbage adds crunch and color.
- Tomatoes and red onion: Fresh diced tomatoes and onions or a pico de gallo both work.
- Avocado: Adds creaminess and rich flavor.
- Salsa verde yogurt sauce: Non‑fat Greek yogurt, store‑bought salsa verde and a squeeze of lime make a bright, creamy sauce. Swap for sour cream or a red salsa if preferred.
- Cheese: Optional but tasty; cheddar or cotija both complement the bowl.
- Lime and cilantro: Fresh lime juice and chopped cilantro brighten the whole dish.
How to make the beef taco bowl
- Prep the vegetables: chop the romaine, dice tomatoes and red onion, thinly slice the cabbage and rinse and drain the black beans. Cook rice ahead of time. Cut the avocado just before serving to keep it fresh.
Cook the ground beef with taco seasoning until fully browned and cooked through. If needed, add a splash of water to help the seasoning distribute and to prevent sticking.
Whisk together Greek yogurt, salsa verde and fresh lime juice to make the sauce. Adjust the amount of salsa verde to taste for spice and tang.
More Taco Recipes
If you love tacos, try more variations for inspiration.
-
Air Fryer Shrimp Tacos
-
Creamy Beef Taco Soup
-
Baked Crispy Bean and Cheese Tacos with Avocado Crema
-
Air Fryer Chicken Tacos
Tips
- Adjust taco seasoning: Taste and modify the amount to match your preferred heat and flavor intensity.
- Best served immediately: Assemble the bowls right before eating so the lettuce remains crisp.
- Make it your own: Add bell peppers, jalapeños, corn or hot sauce. Black olives are commonly used in American-style taco bowls if you enjoy them.
Frequently asked questions
Yes. Ground chicken, turkey or plant-based alternatives like Beyond or Impossible work well. You can also use sliced steak or shredded chicken for a different texture.
Keep components in separate airtight containers—especially the lettuce, tomatoes, meat and sauce—to prevent sogginess. Stored this way, ingredients generally keep for up to four days.
- If you make and enjoy this recipe, a star rating or review is greatly appreciated — it helps others find and trust the recipe.
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Beef Taco Bowl
Priscilla Lawrence
Equipment
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1 skillet to cook the beef
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wooden spoon
Ingredients
- spray cooking oil
- 1 pound lean ground beef90% or leaner
- 1 tablespoon taco seasoningmore or less to taste
- 2 tablespoons water
- 5-6 cups romaine lettucechopped
- 1 cup cooked brown riceor white rice
- 1 cup black beansdrained and rinsed
- 2 cups red cabbagefinely sliced or chopped
- 2 roma tomatoeschopped
- ½ red onionchopped
- 1 ripe avocadochopped
- ¼ cup shredded cheddar cheeseor Mexican-style mix
- 1 handful fresh cilantrochopped
- 1 squeeze fresh lime juice
- salt to taste
- black pepper to taste
For the salsa verde yogurt sauce
- ½ cup Greek yogurtnon-fat, low-fat or full-fat
- ¼ cup salsa verdestore-bought, adjust to taste
- 1 squeeze fresh lime juice
Instructions
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1. Prepare all the vegetables and have the cooked rice ready.
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2. Heat a skillet with cooking spray. Add the ground beef and break it up with a spoon. Stir in the taco seasoning and cook on medium-high for about 5 minutes, stirring often. Add 2 tablespoons of water, continue cooking 5–6 minutes until the beef is fully cooked.
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3. While the meat cooks, whisk together the Greek yogurt, salsa verde and lime juice.
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4. Assemble bowls: start with lettuce, add rice, black beans, cabbage, tomatoes, red onion, avocado and cheese. Season with salt, pepper and a squeeze of lime, top with chopped cilantro. Add the seasoned beef and drizzle with the salsa verde yogurt sauce. Serve immediately and enjoy.
Notes
- Protein swaps: Ground turkey or chicken are simple substitutes for beef.
*Nutrition values are estimates for one serving using the listed ingredients and may vary with portion size and substitutions.
Nutrition
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I develop approachable, nutrient-rich recipes that are flavorful and easy to prepare. I share simple tips and balanced meals for everyday cooking.