Loaded Ground Beef Taco Bowl Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • ¾ cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 10 sprigs fresh cilantro
  • 1 tablespoon fresh lime juice
  • ½ teaspoon garlic paste
  • 1 ⅓ cups long grain rice
  • 1 tablespoon olive oil
  • ¼ cup finely chopped fresh cilantro
  • Juice and zest of 1 lime
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon hot chili powder
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • 1 tablespoon tomato paste
  • ⅓ cup beef stock
  • 1 (14-ounce) can black beans, drained
  • 1 large avocado, sliced
  • 1 (10-ounce) can of corn, drained
  • 1 ½ cups sliced cherry tomatoes
  • ½ red onion, sliced
  • More cilantro for garnish
Directions
  1. To make the sauce, combine the Greek yogurt, mayonnaise, cilantro, lime, and garlic paste in a food processor and pulse till smooth.
  2. Set to one side.
  3. To make the rice, bring a pan of salted water to boil.
  4. Add the rice and cook according to the packet's instructions.
  5. Drain the rice.
  6. Mix the rice with olive oil, cilantro, lime juice, and salt and pepper to taste.
  7. Set aside.
  8. For the ground beef, heat the olive oil in a pan at a medium-high temperature.
  9. Add the beef to the pan and brown for 4 to 5 minutes.
  10. Mix in the ground cumin, paprika, ground coriander, chili powder, garlic granules, onion granules, and salt and pepper.
  11. Mix in the tomato paste, beef stock, and black beans.
  12. Cook for another 3 to 4 minutes until the beef is fully cooked and the beans are warmed through.
  13. Assemble the taco bowls by adding a portion of the rice, and a portion of ground beef to the bowls.
  14. Top with sliced avocado, corn, tomatoes, and red onion.
  15. Finish with a generous drizzle of sauce and serve.