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