Southwestern Taco Bowls with Beef and Black Beans

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

Hearty taco bowls with slow-cooked ground beef, black beans, corn, and avocado topped with spicy salsa and lime. This Mexican-inspired beef recipe, ready in about 50 minutes, pairs ground beef, black beans, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 400g ground beef
• 1 can (400g) black beans
• 1 cup corn kernels
• 1 avocado
• 2 tbsp taco seasoning
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tsp chili powder
• 1 lime

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 400g ground beef and cook for 5-7 minutes until browned and crumbly. Stir in 2 tbsp taco seasoning and 1 tsp chili powder, cooking for 1 minute to blend flavors.
3. Step 3: Add 1 can (400g) black beans (drained and rinsed) and 1 cup corn kernels. Simmer for 10 minutes until sauce thickens slightly.
4. Step 4: Divide cooked rice into 4 bowls. Top each with 1/4 of the beef mixture, 1/4 of the black bean corn mixture, and 1/4 of sliced avocado.
5. Step 5: Drizzle with spicy salsa, garnish with chopped cilantro, and squeeze 1 lime over each bowl before serving.