Mexican Taco Bowls
A customizable, one-pan meal with seasoned ground beef, roasted veggies, and creamy avocado-lime crema. This Mexican-inspired taco and burrito recipe, ready in about 45 minutes, pairs ground beef, brown rice, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.2 lbs ground beef
- 1.5 cups, cooked brown rice
- 1 can (15 oz), drained black beans
- 1 pint, halved cherry tomatoes
- 1 medium, diced zucchini
- 2 tbsp olive oil
- 1 tsp cumin
- 2, juiced lime
- 2, sliced avocado
- 1/4 cup, chopped cilantro
Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1.2 lbs ground beef and cook for 5-6 minutes until browned. Stir in 1 tsp cumin and 1 tbsp lime juice, then remove and set aside.
- Step 2: In the same skillet, add 1 tbsp olive oil and sauté 1 diced zucchini for 5 minutes until tender. Add 1 pint halved cherry tomatoes and cook for 3 minutes until softened.
- Step 3: Layer cooked rice, black beans, and vegetable mixture in bowls. Top with cooked beef, 1/4 cup cilantro, and 1 slice avocado. Drizzle with remaining 1 tbsp lime juice and serve.
