Taco Bowls Recipe - Carlsbad Cravings

These taco bowls are easy, make ahead friendly, versatile and most importantly crave worthy!

This taco bowl recipe is a fiesta of vibrant flavors and textures that will satisfy even you pickiest eater! They are destined to become a go-to dinner for all those busy nights but they are equally fabulous for entertaining too (in the future of course) – taco bar anyone? These taco bowls are loaded with juicy ground beef or turkey (with other protein options too!), cilantro lime rice, lettuce, black beans, corn, guacamole, with tons of possible variations and add-ins. I’ve included how to make taco bowl shells (so easy, so good), or you can simply add the taco crunch with chips. This taco bowl recipe is perfect for meal prep lunches, make ahead dinners or QUICK AND EASY dinners – winner winner taco bowl dinner!

Taco bowls and burrito bowls are one of my all-time favorite meals with their mountain of endless, satisfying ingredient combinations. If you love fiesta bowls like me, don’t miss these must try recipes: beef barbacoa taco bowls, chipotle chicken burrito bowls, chipotle lime shrimp burrito bowls, honey lime chicken fajita bowls, and fiesta ranch burrito bowls and now these classic taco bowls!

Watch How to Make Taco Bowls

taco bowls with ground beef, tomatoes, corn beans, guacamole and sour cream

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Why You’ll Love This Taco Bowl Recipe

Taco bowls with their layer upon layer of crunchy, creamy, juicy textures and savory, spicy, earthy, bright, tangy, fresh flavors is just so deeply satisfying – I could eat bowls every day for the rest of my life! In additional to their rainbow stack of ingredients that always delights anew, you will love this taco bowl recipe because they are:

Delicious: There are so many taco bowl recipes out there, but what makes this one spectacular is that each element is stand alone scrumptious, from the juicy, robustly seasoned taco meat spiked with salsa to the tangy salty guacamole or avocado crema, to the smoky, skillet charred sweet corn, to the dump and run buttery, zesty cilantro lime rice. Your family will also LOVE the easy, shatteringly crisp taco bowl shells!
Easy: Just add your rice to your rice cooker (even my cilantro lime rice can be thrown into the rice cooker!), chop your fresh ingredients and cook up your taco meat in minutes.
Customizable: Use all or some of the suggested fixings to completely customize your taco bowl recipe – use your favorite type of rice, protein, salsa, beans and add-ins or create a taco bowl bar. I’ve also included different protein options such as ground turkey, beef barbacoa, carnitas, carne asada , Mexican chicken, etc.
Make ahead: You can prep the meat and rice 100% ahead of time and chop all of our toppings so your taco bowls can come together in minutes – literally – and taste just as fabulous!
Meal prep: I’ve included meal prep instructions so you can enjoy these taco bowls throughout the week – wherever you are!
Store & reheat well: Enjoy taco bowls for dinner then enjoy the equally delicious leftovers for lunch.
Everyone loves them! Whether you serve taco bowls for dinner or at your next potluck (2022?), everyone will be back for more!

WHAT IS A TaCO BOWL?

If you’ve never enjoyed the pleasure of devouring a taco bowl before, let me introduce you! You’ve probably seen burrito bowls everywhere from Chipotle to Wahoo’s to Taco Bell. Well, a taco bowl is the same thing, but with the CRUNCH of chips or a taco bowl shell! A taco bowl is a deconstructed taco with all of your favorite taco filling ingredients – protein, cheese, corn, black beans, lettuce, tomatoes, salsa, sour cream, guacamole etc. served over a bowl of rice. It’s all the flavor – and then some!

Ingredients for Taco Bowls

These easy taco bowls can be customized however you see fit. Use all of the taco bowl toppings listed below, or mix and match your favorites! Consider this recipe a jumping off point for your own taco bowl creation.

THE TACO MEAT:

Ground beef: The best meat to use for taco meat is 85%-93% lean. The fat will give the ground beef juicy beefy flavor without all the dripping grease. You can also drain any extra grease before adding the rest of the ingredients.
Onion: One small yellow onion will do the trick or you may substitute with 1 teaspoon onion powder. Add the onion powder when you add the rest of the seasonings.
Garlic: Use 4-6 garlic cloves, or you may substitute with 1 teaspoon garlic powder.
Taco seasoning: This taco bowl recipe is seasoned with a homemade taco seasoning made of chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt and pepper. I love making homemade taco seasoning because you can customize it to your palate.
Diced green chiles: These come from a can and add a subtle tang to the ground beef tacos. They are optional, but I love the dimension they add. Take care you choose MILD chopped green chiles because the hot can is HOT. Mild green chiles, however, are more tangy than hot so you don’t have to worry about them making your taco meat spicy.

Salsa: Amps up the flavor and makes the meat juicier. You can use mild or medium salsa and then adjust the cayenne pepper to taste. I use medium and also use ¼ teaspoon cayenne pepper for a little kick.

top view of ground beef taco bowls in taco bowl shells

showing how to make carne asada tacos by chopping steak into small pieces

Slow Cooker Salsa Verde Honey Lime Chicken (and Tacos!) - the flavor of this chicken is out of this world! the best "dump and run" meal I have ever made! Love the sweet, tangy spicy Mexican chicken for tacos, burritos, tostadas, salads, etc. Couldn’t be any easier!

THE BOWLS

I’ve kept the bowl portion simple with rice, beans, and corn, but you can get as funky fiesta as you like!

Tortillas: If you’re making homemade taco bowl shells, you’ll need large 10–12-inch flour tortillas, otherwise, crush up some homemade tortilla chips.
Rice: You can keep it simple and season your white, brown or cauliflower rice with salt, pepper, lime juice or make my Cilantro Lime Rice recipe which is as easy as dumping all of the ingredients into a rice cooker. Just make sure your rice is independently seasoned and not bland.
Black beans: Add a hearty, earthy flair. You may substitute with your favorite beans such as pinto or even chickpeas. I like to gently warm the beans just so they’re warm temperature and season with freshly cracked salt and pepper.
Corn: When it’s in season, I recommend fresh sweet corn straight off the cob but you may also use canned sweet corn like I did in these photos. Either way, I recommend charring the corn in the skillet or on the grill for an added smoky depth of flavor like I do in my Corn Salsa and Avocado Corn Salsa recipes, then seasoning with freshly cracked salt.

Recommended Taco Bowl Toppings

You can get super creative with the toppings! Here are the toppings that I used followed by a list of topping variations:

Cheese: Use either sharp, Monterrey, pepper Jack, Mexicana cheese or a combo. Because the cheese is added as a topping and not meant to melt, it is fine to use pre-shredded cheese (which I usually discourage against if melting).
Lettuce: Romaine lettuce or iceberg lettuce will do the trick – anything with a nice crunch and neutral flavor. As with all the taco bowl recipe ingredients, use as much as you’d like.
Pico de gallo: Is fresh tomato salsa that adds a vibrant, punchy freshness. You can use my homemade pico de gallo recipe or store bought. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving.
Guacamole: Lusciously creamy, tangy, salty and OBSESSIVE worthy. Go all out and make with avocados, lime juice, cilantro, jalapenos, red onions, and juicy tomatoes, or keep it simple with just avocados, lime juice, salt and pepper.
Sour cream or Mexican Crema: Its refreshing, bright, silky creaminess compliments and cuts through the rich taco meat and marries all of the flavors together.

silver bowl in a white bowl of authentic pico de gallo with tomatoes, onions, cilantro, jalapenos, cilantro

Guacamole Alternative – Avocados: Chopped or sliced avocados are the easiest avocado option instead of guacamole and add a wonderful creaminess. Make sure to squeeze some freshly squeezed lime and freshly cracked salt over top.
Guacamole Alternative – Avocado Crema: Is lusciously creamy, tangy, salty and OBSESSIVE worthy! It is made with avocado, sour cream or Greek yogurt, mayo, lime juice, salt, cumin and garlic powder whipped together in SECONDS in your blender.
Pico de Gallo Alternative – Tomatoes: Seeded, chopped Roma tomatoes or halved cherry tomatoes for a juicy, vibrant win. You’ll also want to load on fresh cilantro if skip the pico de gallo for a fresh, zesty flair.

Taco Bowl Recipe Variations and Substitutions

These taco bowls can be customized in so many different ways. Here are a few ideas for switching up this easy recipe:

Swap Protein: As previously discussed, these don’t have to be ground beef taco bowls, they can be any bowls you want! You can literally make a different taco bowl every time by swapping out the protein.
Add Veggies: You can add any veggies your heart desires in addition to the corn such as bell peppers, zucchini, carrots, etc. You can lightly sauté the veggies separately or add them to the skillet with the beef. You can even add roasted veggies such as roasted sweet potatoes, butternut squash or cauliflower – yum!
Add Fajita Peppers: Stir fried bell peppers with a little fajita or taco seasoning and a splash of lime juice are always tasty.
Skip the Rice: For low carb options, you can skip the rice and double the beans and lettuce.
Add Heat: Turn up the volume by adding a chopped jalapeno to the taco meat with the onions or add a few tablespoons of canned jalapenos to the cooked filling. You can also control the heat of the taco bowls by passing around the hot sauce.
Add Pickle Red Onions: Because they make everything better! They are bright, tangy, punchy and slightly sweet with a subtle crunch that is mesmerizing! My homemade pickled red onions recipe is super simple with only 10 minutes prep and 30 minutes hand’s off pickling time. They also keep for weeks in the fridge.
Melted Cheese: The cheese in taco bowls is generally a fresh topping, but you can also melt cheese directly in the meat filling. For even creamier, cheesier taco meat, add some cream cheese to the filling or you can even get a little crazy and pour some homemade or store bought queso over the ground beef – to live for!
Add Fruit: I love adding either mangos or pineapple to my taco bowls. Their juicy sweetness offers a bright fresh contrast to the earthy flavors. You can add freshly chopped mangos and pineapple or mango salsa or pineapple salsa.
Add Salsa: Go with traditional restaurant style salsa, or mix things up with chunky salsas with varying textures and flavors like my black bean corn salsa, avocado corn salsa or charred corn salsa.
Add Dressing: Instead of sour cream, try either Cilantro Lime Dressing or Tomatillo Avocado Ranch– they are SO addicting and make everything 10X better!

taco bowl recipe in taco bowl shells with ground beef, corn, black beans, tomatoes, lettuce and sour cream and guacamole

How to Make Taco Bowl Shells

Half the fun of eating taco bowls is the actual crunchy taco bowl shells! These homemade taco bowl shells are puffy, bubbly and shatteringly crispy without deep frying. Instead, these taco bowl shells use a quick two-step process: First, the tortillas are flash-fried in a skillet with a drizzle of oil for just 60-90 seconds each, then the tortillas are baked in bowls.

Step One: Flash fry the tortillas

Heat one tablespoon of oil in a nonstick skillet, add one tortilla and turn to coat in the oil, then pan fry for 30-45 seconds per side. This step lightly coats the tortillas in oil so they get extra crispy in the oven and infuses them with air pockets which makes those irresistible bubbles appear so they puff up extra crispy when baked.

showing how to make taco bowl shells by pan frying a tortilla until golden

Step Two: Bake the Tortillas

Use tongs to transfer the pan fried tortilla to an oven proof bowl. The size of the bowl will determine the shape of your taco bowl shell. Push the tortilla snuggly into the bottom to fit the bowl but try not to burst any bubbles whole doing so. Repeat with the remaining tortillas, then bake at 350 degrees F for 12-15 minutes or until crispy.

showing how to make taco bowl shells by adding pan fried tortilla to a bowls to bake

How to Assemble Taco Bowls

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Make the rice: Before making the taco meat, add the rice to your rice cooker along with chicken broth, onion powder, garlic powder and ground cumin. You’ll stir in the butter, cilantro lime juice and salt and pepper to taste after the rice is cooked. If you don’t have a rice cooker, you can simmer the rice on the stove.
Char the corn and warm the beans: Add the corn to a large cast iron skillet over high heat and cook, stirring occasionally, until corn starts to char approximately 5 minutes. Reduce heat to medium, add beans and warm through. Transfer to a bowl.

showing how to make taco bowl recipe by charring corn in skillet

Prep the toppings While the rice is cooking, chop any veggies you intend to use as toppings. The amount of prep work for these taco bowls will depend on which toppings you want. You can go as simple as chopped tomatoes or a little more elaborate with pico de gallo; simple with sliced avocados or more elaborate with guacamole.

top view of tomatoes, cilantro, onions, jalapenos, lime juice in a white bowl for the authentic pico de gallo recipe

Make the taco meat: Brown the ground beef and onions in a large skillet, breaking up clumps of beef as you cook. When almost browned, add all the seasonings and garlic and continue to cook until beef is completely cooked through. Drain off any excess grease (if there is any). Add the salsa and green chilies to the skillet.

showing how to make taco bowl recipe by browning taco meat in a skillet

Assemble the taco bowls: Divide the rice between your bowls, then top with the taco meat. Pile with your desired toppings and dig in!

showing how to assemble taco bowls by adding rice, taco meat, corn, black beans, sour cream, tomatoes, lettuce and guacamole

How to Make Taco Bowls Ahead of Time

Taco bowls make excellent meal prep if you want to prep them ahead of time and serve later. Simply pack the warm ingredients together and the cold ingredients separately. Here’s how:
1. Divide rice between 4-6 containers. Top with taco meat, beans and corn. Don’t close containers until the taco meat has cooled.
2. Store remaining cool toppings in separate plastic bags or airtight containers so you can reheat the warm ingredients without wilting the fresh ingredients. Store these bags inside your meat container and takeout when reheating, or place them on top.
3. Refrigerate the bowls and toppings for 4-5 days.
4. When ready to use, warm the rice/taco meat/beans/corn together and then top with the prepared toppings.

Tips for Making Taco Bowls

Store bought toppings: Save time by purchasing store-bought pico de gallo, guacamole, salsa and even chopped lettuce.
Prep ahead: You can also save time by prepping the toppings ahead of time.
90-second rice: Save time by using brown rice or quinoa packets which take 90 seconds to cook.
Customize taco bowl ingredients: The ingredients and measurements are simply suggestions. You can use add/swap any ingredients for your favs.
Vegetarian taco bowls: You can make the bowls vegetarian by swapping the ground beef for roasted veggies and using the same seasonings.
Low-carb taco bowls: Make low-carb taco bowls by replacing the rice with cauliflower rice or extra beans and lettuce.
Serve Chipotle style: You can create a taco bar like they do at Chipotle and let everyone build their own bowls.
Transform leftovers into taco salad: Instead of warming up leftovers, add everything to a big bed of chopped Romaine lettuce and drizzle with Cilantro Lime Dressing or Tomatillo Avocado Ranch.

How to Store Taco Bowls Recipe

Taco bowls will last approximately 4-5 days in the refrigerator. The cooked/warm components can be stored together — taco meat, rice, black beans and corn — and will allow you to heat them in the microwave without heating the fresh components. Store the fresh/cold components in separate containers — lettuce, tomatoes, etc. — so they don’t make each other soggy and stay as fresh as possible.
The taco bowl shells are best if made right before serving but can be stored for up to 48 hours, wrapped tightly in plastic wrap.

taco bowls in a taco shell with ground beef, corn, tomatoes and black beans

How to Reheat Taco Bowls

•To reheat on the stove: Transfer the rice, beans, corn and taco meat to a skillet and heat over medium heat until warmed through. Transfer to bowls and top with cool toppings.
•To reheat in the microwave: Heat the rice, beans, corn and taco meat in the microwave for 60 seconds then at 20-second intervals, as need.
•To reheat in the oven: The oven is better than the microwave if reheating the taco bowl shells (with or without filling). Transfer taco bowl shells to a baking sheet and bake at 375 degrees F until heated through.
•To reheat in the air fryer: Is optimal for the crunchiest taco bowl shells. Transfer taco bowl shells with filling and air fry for 8-10 minutes.

Serving Suggestions for Taco Bowls

These taco bowls are a meal in and of themselves loaded with protein, veggies and carbs. Still, they are tasty with:

Veggies: I HIGHLY encourage you to go with authentic elote (Mexican Grilled Street Corn) – you will not regret it! Other alternatives include grilled corn on the cob, baked asparagus, roasted broccoli, roasted potatoes, roasted cauliflower.
Fruit: You can keep it simple and serve these taco bowls with cantaloupe, or grapes or any of these fabulous options: pina colada fruit salad, fruit salad with honey lime vinaigrette, grape salad, winter fruit salad, or caramelized grilled pineapple.
Carbs: Corn casserole is a tasty, easy, creamy win or add some green chiles and or/ jalapenos to my sweet cornbread recipe and watch it disappear. Mexican Street Fries are also a favorite served with salsa ketchup.

Taco Bowl Recipe FAQs

Can I Use Ground Turkey?

Yes! This taco bowl recipe works fabulous with turkey as well. The salsa adds moisture so you won’t even notice you are using a lean protein.
If you really want the turkey to taste like ground beef, then I also suggest adding 2 teaspoons beef bouillon. I use this trick in my turkey tacos and turkey chili and it is AMAZING! It infuses the turkey with a rich, beefy flavor that will blow your mind!
Note: If you do use beef bouillon, omit the salt called for in the recipe and add salt to taste after the filling is combined with the salsa. Beef bouillon contains salt so you will likely need less salt than the recipe calls for.

Can I Use Another Protein?

I like the way you think! Yes! This taco bowl recipe can be made with virtually any protein you’d like. If making with a different protein, simply follow the directions for that recipe. When ready to assemble, evenly divide the rice between the taco shells, then top with the desired protein.
A few options include:
•Carne asada: juicy, marinated and spice rubbed steak
•Ancho spice rubbed steak: quick and easy, ancho spice rubbed steak without a marinade
•Carnitas: slow cooker pulled pork with glorious caramelized crispy ends
•Chipotle sweet pulled pork: juicy, saucy, sweet and spicy pulled pork
•Beef barbacoa: slow cooker tangy, smoky, rich, spicy juicy beef
•Slow cooker Mexican chicken: is an all-time reader favorite for classic, flavorful Mexican Chicken
•Honey lime salsa verde chicken: sweet and tangy slow cooker pulled chicken
•Mexican shredded chicken: boasts robust fiesta seasonings made with rotisserie chicken
•Cilantro lime chicken: zesty, tangy and citrusy
•Salsa verde chicken:tangy, flavorful with just the right amount of kick
•Chipotle chicken: smoky, robust and spicy
•Chili lime chicken: smoky, robust and tangy
•Chicken tinga: saucy, smoky, spicy and super QUICK to make

Looking for More Easy Mexican Recipes?

Chipotle Chicken Burrito Bowls
The BEST Ground Beef Tacos
Baked Chicken Tacos
Barbacoa Beef Taco Bowls
Best Taco Salad
Cheesy Chicken Enchiladas
Chicken Fajitas
One-Skillet Mexican Chicken and Rice
All of my Mexican recipes!

up close of taco bowl recipe with taco bowl shells filled with ground beef, corn, tomatoes and black beans

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Taco Bowl Recipe

Servings: bowls

Total Time: 45

Prep Time: 20

Cook Time: 25

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Ingredients

TACO BOWL SHELLS (Optional)

4 burrito size flour tortillas (10-12 inches)
Vegetable oil
Cooking spray

CILANTRO LIME RICE

1 1/2 cups white long grain rice or brown
chicken broth amount according to your rice cooker
1 tsp EACH ground cumin, onion powder, garlic powder
dash of cayenne pepper
2 tablespoons butter
1/2 cup loosely packed cilantro chopped
2 tablespoon lime juice
freshly cracked salt and pepper to taste

TACO MEAT, BEANS & CORN

1 15 oz. can sweet corn, drained and rinsed or fresh sweet corn from 2 cobs
1 15 oz. can black beans, drained and rinsed
1 pound lean ground beef
1 small onion, chopped or 1 tsp onion powder
4-6 garlic cloves, minced or 1 tsp garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 tsp EACH smoked paprika, dried oregano, salt
1/2 cup mild salsa (medium for more of a kick)
3 tablespoon mild diced green chilies from 4 oz. can – optional
1/8-1/4 teaspoon cayenne pepper

TOPPINGS

chopped lettuce
Guacamole or chopped avocado
pico de gallo or chopped tomatoes
sour cream
cilantro
lime juice
Tortilla chips

Instructions

CILANTRO LIME RICE

Add the rice, chicken broth (amount according to your rice cooker for 1 ½ cups rice), garlic powder, ground cumin, onion powder, and cayenne pepper to your rice cooker. Once rice is cooked, stir in butter to melt, lime juice, cilantro, and season with salt and pepper to taste. *See notes for skillet directions.

TACO BOWL SHELLS (OPTIONAL)

Prep: Preheat oven to 350 degrees F. Spray the inside of 4 oven safe bowls with cooking spray and place on a large baking sheet.
Toast Tortillas: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Once hot, add one tortilla and flip to coat each side in the oil. Next, pan-fry the tortilla for 30-45 seconds per side, until it bubbles and becomes golden brown.
Transfer to Bowls: Use tongs to transfer the tortilla to one of the bowls and gently press it into the bottom to fit snugly (try not to burst any bubbles while doing so). Repeat with the remaining tortillas.
Bake: Bake at 350 degrees F for 12-15 minutes or until crispy. Allow to cool before filling.

TACO MEAT, BEANS & CORN

Corn: Heat ½ tablespoon vegetable oil in a large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until the corn starts to char, approximately 5 minutes. Season with salt and pepper and remove from the pan.
Beans: Reduce heat to medium, add beans, and warm through. Season with salt and pepper to taste. Transfer to a bowl.
Beef: Heat the now-empty skillet over medium heat. Add beef and onions and cook while breaking up the beef. When almost browned, add all seasonings and garlic and continue to cook until the meat is completely cooked through. Drain off any excess grease (if there is any). Add salsa and green chilies. Stir over medium-low heat until warmed through. Season with cayenne pepper and additional salt to taste.

ASSEMBLE

Evenly divide rice between 4 bowls followed by taco meat, beans, corn and your favorite topping such as shredded cheese, lettuce sour cream, guacamole, pico de gallo, fresh lime, fresh cilantro, and crushed tortilla chips.

Video

Notes

STOVETOP CILANTRO LIME RICE

You must use long grain white rice (preferable basmati) for the stovetop version.

Bring 3 cups of chicken broth to a boil over medium-high heat in a large nonstick skillet.
Stir in the rice and butter and return to a boil then reduce heat to low, cover, and simmer for approximately 15-20 minutes or until rice is tender, stirring a couple times towards the end of cooking and covering again.
Remove from heat and let sit, covered, for 10 minutes-don’t peak! Stir in lime juice, cilantro, and season with salt and pepper to taste.

Recipe Variations

Vegetarian taco bowls: You can make the bowls vegetarian by swapping the ground beef for roasted veggies and using the same seasonings.
Low-carb taco bowls: Make low-carb taco bowls by replacing the rice with cauliflower rice or double the beans and lettuce.

Ground turkey: You can equally swap the ground beef for ground turkey. If you want the turkey to taste like ground beef, then omit the salt and add 1 teaspoon beef bouillon, then salt to taste (it will blow your mind!).
Swap protein: You can use any protein you want! You can literally make a different taco bowl every time by swapping out the protein. Some options include: carne asada, ancho spice rubbed steak, carnitas, chipotle sweet pulled pork, beef barbacoa, crockpot Mexican chicken, honey lime salsa verde chicken, quick Mexican shredded chicken, cilantro lime chicken: salsa verde chicken, chipotle chicken, chili lime chicken, or chicken Tinga.
Leftover or 90 second rice: You can keep it simple and season leftover rice with salt, pepper and lime juice. You can also save time by using brown rice or quinoa packets which take 90 seconds to cook.
Add veggies: You can add any sautéed or roasted veggies your heart desires in addition to the corn such as bell peppers, zucchini, carrots, etc. You can also add stir fried bell peppers with a little fajita or taco seasoning and a splash of lime juice.
Add heat: Turn up the volume by adding a chopped jalapeno to the taco meat with the onions or add a few tablespoons of canned jalapenos to the cooked filling. You can also control the heat of the taco bowls by passing around the hot sauce.
Add pickle red onions: My homemade pickled red onions recipe is super simple with only 10 minutes prep and 30 minutes hand’s off pickling time. They also keep for weeks in the fridge.
Melted cheese: The cheese in taco bowls is generally a fresh topping, but you can also melt cheese directly in the meat filling. For even creamier, cheesier taco meat, add some cream cheese to the filling or you can even get a little crazy and pour some homemade or store bought queso over the ground beef – to live for!
Add dressing: Instead of sour cream, try either Cilantro Lime Dressing or Tomatillo Avocado Ranch– they are SO addicting and make everything 10X bette

How To Store and Reheat

Storage: Store the cooked/warm components together — taco meat, rice, black beans and corn — and store the fresh/cold components in separate containers — lettuce, tomatoes, etc. — so they don’t make each other soggy and stay as fresh as possible. Refrigerate for 4-5 days. The taco bowl shells are best if made right before serving but can be stored for up to 48 hours, wrapped tightly in plastic wrap.
Transform leftovers into taco salad: Instead of warming up leftovers, add everything to a big bed of chopped Romaine lettuce and drizzle with Cilantro Lime Dressing or Tomatillo Avocado Ranch.
To reheat: Transfer the rice, beans, corn and taco meat to a skillet and heat over medium heat until warmed through or microwave for 60 seconds then at 20-second intervals, as need.
To reheat taco bowl shells: The air fryer is the best way to reheat taco bowl shells – they will emerge every bit as crispy. Transfer taco bowl shells (with or without filling) and air fry for 8-10 minutes. Alternatively, transfer taco bowl shells to a baking sheet and bake at 375 degrees F until heated through, about 10 minutes.

How to Meal Prep Taco Bowls

Divide rice between 4 containers. Top with taco meat, beans and corn. Don’t close containers until the taco meat has cooled.
Store remaining cool toppings in separate plastic bags or airtight containers so you can reheat the warm ingredients without wilting the fresh ingredients. Store these bags inside your meat container and takeout when reheating, or place them on top.
Refrigerate the bowls and toppings for 4-5 days.
When ready to use, warm the rice/taco meat/beans/corn together and then top with the prepared toppings.