This taco bowl recipe is full of fresh, vibrant flavors and textures that everyone in the family will love! These are best to eat on those busy weeknights or on the weekends with a refreshing margarita. Our family is obsessed with all tacos and we each have our favorites, but this recipe truly hits the spot for everyone. We always use the freshest produce and grass-fed/organic ground beef in all of our recipes! If you and your family enjoy tacos as much as we do, then you will surely love this recipe! Salud!
Tacos bowls and tacos, in general, are some of our family’s favorite things to eat. Being native Texans, we have literally eaten tacos for our entire lives. Tacos are one of the most versatile foods to eat and can be prepared in hundreds of ways. Chicken, pork carnitas, smoked fish, and shrimp also all make flavorful taco bowls and tacos! Some of our favorite toppings include creamy avocado, crisp romaine, pico de gallo! I am obsessed with Taco Deli’s Dona, which is creamy and super spicy. HEB has a similar sauce called, That Green Sauce, which is pretty great too!
When it comes to protein, I prefer to use grass-fed, organic meats. We buy our beef and other proteins primarily through Butcher Box, 44-Farms, or HEB’s ALL-Natural proteins. Providing my family with the highest quality protein is a big priority when I am developing and planning recipes. Cooking with this type of product ensures that I am feeding my family the cleanest, nutrient-dense, and flavorful meals possible!
This taco bowl recipe is super simple and quick to make any day of the week! Start by browning your ground beef in a large skillet over medium heat. If you are using high-quality beef you should not have to drain any fat from the skillet. Season your beef with cumin, black pepper, garlic granules, and sea salt. That’s all I use, occasionally I’ll add some chili powder. The seasonings in this recipe can be adjusted according to what you like! Continue to brown the meat until it begins to crisp up a little, add an eighth of a cup of water to pick up the seasoning at the bottom of the pan. Cook until the water has absorbed. Once lovely and browned, take the skillet off of the heat and cover!
Toppings are unlimited when it comes to taco bowls and tacos! Our favorite suggestions are chopped romaine, pico de gallo, avocado/guacamole, sour cream, pickled red onion, SALSA! Change things up people and eat things that will make you happy!
Taco Bowl
Equipment
- Large Skillet
- Chopping Knife
- Cutting Board
Ingredients
- 2 lbs. Grass-Fed Beef Butcher Box, 44 Farms, HEB Grass-Fed
- 1/2 tbsp. Black Pepper
- 1/2 tbsp. Cumin
- 1 tsp. Sea Salt
- 2 cup Organic Romaine coarsely chopped
- 1/2 cup Pico de Gallo or Tomatoes I love using the pre-made pico from HEB or dicing 1 large tomato
- 1 avocado sliced
- Salsa Your favorite! We love Kylitos and Taco Deli's Dona.
- 1/2 cup Shredded Mexican Cheese optional
- Crunchy Taco Shells or Corn tortillas optional
Instructions
- Preheat your oven to 350 degrees and place the taco shells on a baking sheet. Once the oven is preheated place the shells in for 5 minutes.
- Wash, dry and prep your veggies then set them aside in bowls OR on a cutting board.
- In a large skillet, begin to brown the ground beef. Add the cumin, salt and pepper and adjust seasoning to taste! Cook until browned throughout. Add an eighth cup of water if needed to scrape off the crispy brown bits from the bottom of the skillet. These add extra flavor to the meat!
- Assemble your Taco Bowl! Place the romaine on the bottom and top with a generous amount of ground beef! Finally add your favorite toppings!
Nutrition
