Build-Your-Own Taco Bowl

Name: Build-Your-Own Taco Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 500 g ground beef (lean (85/15)); 1 tsp olive oil (for beef); 2 pcs garlic (cloves, minced); 2 tsp chili powder; 1 pinch ground cumin; 0.25 tsp salt (for beef); 60 ml water (for beef); 2 pcs tomato (medium, finely diced); 0.5 pcs onion (medium, finely diced); 1 pcs jalapeno (seeded and minced); 3 tbsp coriander leaves (chopped); 1 tbsp lime juice (freshly squeezed); 1 cup pinto beans (dried, soaked overnight); 1 cup basmati rice; 200 g romaine lettuce (shredded); 0.5 cup cheddar cheese (shredded); 0.5 cup sour cream; 4 pcs large flour tortilla (burrito size (10-inch))

RATING

0.0/5

TASTE SCORE

9/10

A fun, customizable weeknight dinner where everyone assembles their own bowl. Seasoned ground beef, fluffy cilantro-lime rice, crisp lettuce, fresh pico de gallo, and creamy refried beans all come together in an edible tortilla bowl or piled into a regular bowl. Ready in under 40 minutes and perfect for feeding a crowd.

PREP

15m

COOK

25m

SERVES

1 PIECE

970 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak and cook the pinto beans.
Rinse the soaked pinto beans. Add them to a pressure cooker with 3 cups water. Cook on high pressure for 25 minutes. Let the pressure release naturally. Drain, reserving 1/2 cup of cooking liquid.
bake · ~12 min
Bake the tortilla bowls.
Preheat oven to 375°F. Drape each large flour tortilla over an overturned oven-safe bowl. Press gently to shape. Bake for 10-12 minutes until golden and crisp. Let cool completely before removing from bowls.
TIPDon't walk away — tortillas can go from golden to burnt quickly. Check at the 8-minute mark.
boil · ~20 min
Cook the cilantro-lime rice.
Rinse basmati rice until water runs clear. Bring 2 cups water and a pinch of salt to a boil in a saucepan. Add rice, stir once, reduce heat to low. Cover and simmer for 15 minutes. Remove from heat, let stand 5 minutes. Fluff with a fork, then fold in lime juice and cilantro.
prep
Make the fresh pico de gallo.
Combine diced tomato, diced onion, jalapeno, cilantro, lime juice, and a pinch of salt in a small bowl. Mix gently and set aside to let flavors meld.
fry · ~5 min
Make the refried beans.
1.Heat 2 tsp olive oil in a skillet over medium heat.
2.Add minced garlic and sauté until fragrant (30 seconds).
3.Add the cooked pinto beans and a pinch of salt.
4.Mash the beans with a potato masher or back of a spoon, adding reserved bean liquid a splash at a time until creamy.
5.Cook, stirring, for 3-4 minutes until hot and thickened.
fry · ~10 min
Brown and season the ground beef.
1.Heat 1 tsp olive oil in a large skillet over medium-high heat.
2.Add ground beef and break it up with a wooden spoon.
3.Cook until no longer pink, about 5-6 minutes.
4.Add minced garlic, chili powder, and cumin. Stir and cook 30 seconds.
5.Add 0.25 tsp salt and 1/4 cup water. Simmer until liquid reduces, 2-3 minutes.
TIPDon't drain the beef — the small amount of fat carries the spice flavor.
assemble
Set up the taco bowl bar.
Place each tortilla bowl on a plate. Arrange seasoned beef, cilantro-lime rice, refried beans, shredded lettuce, pico de gallo, shredded cheddar, and sour cream in separate serving bowls so everyone can build their own.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the fluffiest rice, rinse basmati in cold water until it runs clear to remove excess starch.
2
Let the baked tortilla bowls cool completely in the bowl form so they hold their shape when unmolded.
3
Toast the ground beef spices in the pan for 30 seconds before adding water to deepen their flavor.
4
Mash the refried beans gradually with reserved cooking liquid — adding it splash by splash yields a creamier texture.
5
For the pico de gallo, let it sit 5-10 minutes before serving so the flavors meld and the salt draws out the tomato juices.
6
If making ahead, store the taco bowl components separately and reheat the beef and beans just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the olive oil in the beef and beans — use a non-stick pan for the beef, and mash the beans with only their cooking liquid to reduce added fats.

high protein

High-protein

Swap the ground beef for ground turkey or shredded chicken, and add a scoop of black beans or quinoa to the rice for extra protein without changing the Tex-Mex profile.

vegan

Vegan

Replace the ground beef with crumbled tofu or plant-based meat, use vegan sour cream and cheese, and ensure the tortillas are lard-free to keep the entire bowl plant-based.

low carb / keto

Low-carb / keto

Omit the rice and serve the fillings in a lettuce wrap or over cauliflower rice, and use full-fat sour cream and cheese to keep the macros in balance.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

The ground beef and pinto beans together provide a substantial amount of protein, supporting muscle repair and keeping you full longer.

✓

High in Dietary Fiber

Pinto beans and fresh vegetables (lettuce, tomato, onion, jalapeño) contribute significant fiber, aiding digestion and promoting gut health.

✓

Packed with Vitamins A and C

The pico de gallo's tomatoes, jalapeño, and cilantro supply vitamin C and lycopene, while lettuce offers vitamin A for eye and immune health.

✓

Satisfying Without Excess

Build your own bowl allows you to control portions of higher-calorie items like cheese and sour cream, making it easy to tailor the meal to your dietary needs.

QUESTIONS?