Better Than Takeout Taco Rice Bowl: Quick, Healthy & Easy Dinner Idea
Craving takeout but want to stay in? Try this Better Than Takeout Taco Rice Bowl! After making this many times, I’ve perfected the crispy taco meat and fluffy rice. The trick I discovered is using a little oil to get the meat crispy. This recipe is fresh, quick, and healthier than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try this High Protein Taco Pasta for another quick dinner idea and Love this recipe? You'll also enjoy this Sweet Potato Taco Bowl.
Why This Better Than Takeout Taco Rice Bowl: Quick, Healthy & Easy Dinner Idea Is Pure Comfort
- Crispy taco meat that's better than takeout
- Fluffy rice that's perfectly cooked every time
- Creamy avocado that adds a fresh twist
- Quick and easy dinner idea that's healthier than takeout
What You'll Need for Better Than Takeout Taco Rice Bowl: Quick, Healthy & Easy Dinner Idea
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground beef
- 1 cup long grain white rice
- 1 packet taco seasoning
- 1 ripe avocado
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 tsp olive oil
- Salt and pepper, to taste
- 1/4 cup water
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro (optional)
- Optional: Shredded cheese
- Optional: Sour cream or Greek yogurt
- Optional: Sliced jalapeños
- Optional: Lime wedges
đź“ť Ingredient Notes
- ground beef: You can substitute ground turkey or chicken if you prefer.
đź›’ Tools & Equipment I Recommend
- Cast Iron Skillet — Gets the taco meat crispy and evenly cooked → See on Amazon
- Rice Cooker — Ensures perfectly cooked rice every time → See on Amazon
How to Make Better Than Takeout Taco Rice Bowl: Quick, Healthy & Easy Dinner Idea
- Cook the rice: Rinse the rice and cook according to package instructions. Once done, fluff with a fork and set aside.
- Cook the taco meat: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned and crispy, breaking it up with a spoon. Drain excess fat.
- Season the taco meat: Stir in taco seasoning and water. Simmer for 5 minutes, then remove from heat and set aside.
- Prepare the avocado: Halve and pit the avocado, then scoop out the flesh and dice. Toss with lime juice, salt, and pepper.
- Assemble the bowls: Divide cooked rice, crispy taco meat, diced avocado, halved cherry tomatoes, and chopped red onion among bowls. Top with desired toppings and serve.
Cook's Tips for Perfect Better Than Takeout Taco Rice Bowl: Quick, Healthy & Easy Dinner Idea
- Pro tip: Using a little oil helps the ground beef get crispy and browned.
- Common mistake and fix: Don't overcook the rice. If it's still hard, add a little more water and cook for a few more minutes.
- Pro tip: For a spicier bowl, add sliced jalapeños or a drizzle of hot sauce.
- Pro tip: Make it a meal prep: Cook the rice and taco meat ahead of time, then assemble bowls as needed throughout the week.
Storing & Reheating Better Than Takeout Taco Rice Bowl: Quick, Healthy & Easy Dinner Idea
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: Cook the rice and taco meat ahead of time. Assemble bowls just before serving.
Freezing Better Than Takeout Taco Rice Bowl: Quick, Healthy & Easy Dinner Idea
Freeze cooked rice and taco meat separately for up to 3 months. Thaw overnight in the fridge before using.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Add a little water to the rice to prevent drying out.
Recipe Notes
- Chef tip: For a vegetarian version, substitute black beans or lentils for the ground beef.
- Best substitution: No avocado? Use diced cucumber or bell pepper instead.
- Make-ahead: Cook the rice and taco meat ahead of time. Assemble bowls just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your taco meat is too dry, add a little water or chicken broth when reheating.
Want to level up this recipe?
Instant Pot — Cooks rice and taco meat quickly and evenly → Check price on Amazon
Better Than Takeout Taco Rice Bowl: Quick, Healthy & Easy Dinner Idea
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 cup long grain white rice
- 1 packet taco seasoning
- 1 ripe avocado
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
Seasonings
- 1 tsp olive oil
- Salt and pepper, to taste
- 1/4 cup water
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro (optional)
Optional Toppings
- Shredded cheese
- Sour cream or Greek yogurt
- Sliced jalapeños
- Lime wedges
Instructions
- Cook the rice: Rinse the rice and cook according to package instructions. Once done, fluff with a fork and set aside.
- Cook the taco meat: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned and crispy, breaking it up with a spoon. Drain excess fat.
- Season the taco meat: Stir in taco seasoning and water. Simmer for 5 minutes, then remove from heat and set aside.
- Prepare the avocado: Halve and pit the avocado, then scoop out the flesh and dice. Toss with lime juice, salt, and pepper.
- Assemble the bowls: Divide cooked rice, crispy taco meat, diced avocado, halved cherry tomatoes, and chopped red onion among bowls. Top with desired toppings and serve.
Notes
- Chef tip: For a vegetarian version, substitute black beans or lentils for the ground beef.
- Best substitution: No avocado? Use diced cucumber or bell pepper instead.
- Make-ahead: Cook the rice and taco meat ahead of time. Assemble bowls just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your taco meat is too dry, add a little water or chicken broth when reheating.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked rice and taco meat separately for up to 3 months. Thaw overnight in the fridge before using.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Add a little water to the rice to prevent drying out.
- Make ahead: Cook the rice and taco meat ahead of time. Assemble bowls just before serving.
Nutrition Per Serving
- Calories: 480
- Protein: 36g
- Fat: 24g
- Carbs: 42g
- Fiber: 6g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 80mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Taco Rice Bowl: Quick, Healthy & Easy Dinner Idea FAQs
Yes, cook the rice and taco meat ahead of time. Assemble bowls just before serving to keep the avocado fresh.
You may have overcooked it. To fix, add a little water or chicken broth when reheating.
Yes, freeze cooked rice and taco meat separately for up to 3 months. Thaw overnight in the fridge before using.
Yes, cook the taco meat in the air fryer at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.
Diced cucumber or bell pepper works well as a substitute for avocado in this recipe.
A Warm Final Note
I can’t wait for you to try Better Than Takeout Taco Rice Bowl: Quick, Healthy & Easy Dinner Idea and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
