Taco Rice Bowl
Taco mix with corn, black beans and rice.
Prep Time10 minutes mins
Cook Time25 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 519kcal
- 2 tablespoon Olive Oil
- 1 Onion, Diced
- 1 lb Ground Meat
- 1 Red Bell Pepper
- 3 Garlic Cloves Minced
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 2 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Paprika
- ¼ teaspoon Cayenne Optional
- 1 15oz Can of Corn, Drained
- 1 15oz Can of Black Beans, drained and rinsed
- 1 10oz Can of enchilada sauce
- 3 Cups Cooked rice
- ¼ Cup Chopped Cilantro
- Juice from 1 lime
Toppings
- Cheese
- Sour Cream
- Cilantro
- Salsa
- Hot Sauce
- Avocado
Prepare and cook rice.
Meanwhile, heat 2 tablespoons of olive oil over medium heat and add the onions. Cook until soft and translucent.
Add in ground meat and red peppers and cook until meat is browned and peppers done.
Add in garlic and cook for 30 seconds until fragrant
Add in corn, black beans, enchilada sauce, lime juice and all the spices. Stir and bring to temp.
Add in rice and cilantro and bring to temp.
Serve warm in a bowl with desired toppings, or wrap up in a taco shell.
Calories: 519kcal | Carbohydrates: 36g | Protein: 23g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1102mg | Potassium: 436mg | Fiber: 2g | Sugar: 1g | Vitamin A: 728IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 5mg