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Taco Rice Bowl

Taco Rice Bowl

Taco mix with corn, black beans and rice.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Cuisine Mexican

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Taco, Taco Rice bowl
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