Description
A nutrient-packed Mexican-inspired taco bowl loaded with lean beef, quinoa, black beans, and Greek yogurt. Bold spices, creamy textures, and vibrant toppings deliver a satisfying family-friendly meal in 35 minutes.
Ingredients
Ground beef 1 lb (90% lean recommended)
Olive oil 1 tbsp (light or extra virgin)
Chili powder 1 tsp (smoked blend recommended)
Paprika 1/2 tsp (Spanish sweet variety)
Ground cumin 1/2 tsp (roasted recommended)
Garlic powder 1/2 tsp
Onion powder 1/2 tsp
Salt 1/2 tsp (adjust to taste)
Black pepper 1/2 tsp (freshly ground)
Cooked quinoa/rice 1 cup (warm)
Black beans 1 cup (drain and rinse)
Corn kernels 1 cup (fresh or frozen thawed)
Cherry tomatoes 1 cup (halved)
Avocado 1 (dice when serving)
Cheddar cheese 1/2 cup (reduced-fat optional)
Greek yogurt 1/4 cup (plain)
Lime juice 2 tbsp (freshly squeezed)
Cilantro 1/4 cup (chopped)
Instructions
Heat 1 tbsp olive oil in a skillet over medium heat until shimmering
Add 1 lb ground beef, cook until browned and no pink remains
Stir in 1 tsp chili powder, 1/2 tsp paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper
Add 1 cup cooked quinoa/rice to the skillet, sauté for 2-3 minutes to absorb flavors
Transfer to serving bowls, top with 1 cup black beans, 1 cup corn, 1 cup halved cherry tomatoes
Add 1/2 cup cheddar cheese, 1 diced avocado, 1/4 cup Greek yogurt, 2 tbsp lime juice, and 1/4 cup cilantro
Notes
Customize with preferred toppings like salsa or jalapeños
Use frozen corn directly from the bag to save time
Pre-cooked quinoa can be substituted with brown rice
Storage: Refrigerate leftovers up to 3 days
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 80mg