Recently, I have really been enjoying bowls for my meals. I love creating a lovely combination on a bed of rice or lettuce. It’s easy to make, but there are so many possibilities! I’m excited to share this new Taco Bowl using The Spice House spices. It’s unfair how delicious it is for how simple the recipe is!
How to Make Your Taco Bowl
This taco bowl comes together very quickly and easily! The only cooking is some rice and the ground beef. For the ground beef, we used The Spice House Fajita Seasoning and Spanish Paprika. Once the meat is in the pan for a few minutes, we added the fajita seasoning. After the meat browns, then we added the Spanish paprika. Then cook until deeply browned, about 10 minutes. Then, we are ready to build the taco bowl!
To top your taco bowl, you can have fun with any toppings you’d like! We added cheese, sour cream, and a blended salsa and sour cream sauce for our creamy goodness. For some crunch, we added The Spice House Freeze Dried Shallots. These have become new staples in my house. They are unlike anything else I’ve had. I love how much flavor they bring to so many dishes. I am using it on pretty much everything.
For the produce in the taco bowl, we had avocados, jalapeños for spice, radishes, tomatoes, and of course Marinated Onions. What I love about this bowl is that it is such a balanced meal. You get a lot of variety of vegetables, some delicious protein, and a grain base. It’s a soul satisfying meal that also keeps you totally satiated.
I have truly fallen in love with The Spice House. You can shop online for everything, or head to their stores in Chicago, Evanston, and Milwaukee. They have so many beautiful blends, and their spices are sourced from around the world, so you know you are getting incredible quality. You can’t get any better.
If you make your own taco bowl, be sure to review it below and let me know what you think! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest and Instagram to join in all the fun!Print
This Taco Bowl is perfect for easy weeknight eating. Everyone can build their own to make it exactly how they’d like! Plus, it’s the best leftovers.
1 tablespoon extra-virgin olive oil
1 pound ground beef
1 tablespoon The Spice House Fajita Seasoning
3 teaspoons The Spice House Spanish Paprika
Store bought salsa
1 cup sour cream, divided
2 cups cooked white rice
1 to 2 avocados, thinly sliced
1 to 2 cups shredded cheddar cheese
1 cup cherry tomatoes, sliced in half
½ cup thinly slices radishes
1 to 2 jalapeños, sliced, optional
4 tablespoons or more of The Spice House Freeze Dried Corn
2 tablespoons or more of The Spice House Freeze Dried Shallots
Marinated Red Onions
Store bought tortilla chips
Cilantro, chopped for garnish
Lime wedges, to garnish
In a large pan, over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, use your hands to crumble the ground beef into the pan in a single layer. After 2 minutes, add the fajita seasoning and cook until the beef starts to brown slightly. Add the Spanish paprika and, using a wooden spoon, begin to break the meat up into pieces. Flip and continue to cook until deeply browned and delicious, 8 to 10 minutes total. Remove and set aside.
In a food processor or blender, add ½ cup store bought salsa and ½ cup sour cream. Blend until fully combined and set aside.
In each of 4 bowls, make a bed of greens and sprinkle some salt. Divide the rice, beef, avocado, cheese, tomatoes, radish, and jalapeño slices among the bowls. Top each salad off with 1 tablespoon freeze-dried corn and ½ tablespoon of freeze-dried shallots, some marinated red onions, a dollop of sour cream and tortilla chips. Serve with chopped cilantro, creamy salsa, and lime wedges. Enjoy!
Keywords: taco bowl, gluten free taco bowl