Ingredients
Meat and Seasoning
- 1 tablespoon Olive Oil
- 1 small Onion, diced (about 1 cup)
- 1 pound Ground Turkey or Ground Beef
- 2 tablespoons Taco Seasoning (or 1 packet)
- 1/4 cup Water
- 2/3 cup Tomato Sauce
- Salt and Black Pepper to taste
Base and Beans
- 1 head Iceberg or Romaine Lettuce, chopped (about 8 cups)
- 2 cups Cilantro Lime Rice or plain rice
- 1 (15 ounce) can Black Beans, rinsed and drained
Toppings
- 1 cup Cherry Tomatoes, chopped
- 1 large Avocado, sliced
- 2 ounces Cheddar Cheese, shredded (about 1/2 cup)
- 1/2 cup Cilantro, chopped
- 2 Limes, cut into wedges
- 1 small Jalapeno, thinly sliced
- Sour Cream or Lime Crema (optional)
- Hot Sauce (optional)
Instructions
- Cook the taco meat: Heat olive oil in a skillet over medium heat. Add diced onions and sauté until they become translucent, about 3-4 minutes.
- Brown the meat: Add ground turkey or beef to the skillet and cook until browned, breaking it apart as it cooks. If there is excess fat, drain it from the skillet.
- Season the meat: Stir in taco seasoning, water, and tomato sauce. Reduce heat and let it simmer for about 5 minutes until the mixture thickens, stirring occasionally. Season with salt and black pepper to taste. Remove from heat and set aside.
- Prepare the base: Chop the lettuce and distribute it evenly into serving bowls.
- Warm the sides: Heat the taco meat, cilantro lime rice, and black beans either on the stovetop or in the microwave until warmed through.
- Assemble the bowls: Spoon the warmed taco meat, rice, and beans over the lettuce in each bowl.
- Add toppings: Garnish each bowl with chopped cherry tomatoes, sliced avocado, shredded cheddar cheese, chopped cilantro, lime wedges, and sliced jalapeno. Add sour cream or lime crema and hot sauce if desired for extra flavor and creaminess.
Notes
- For a vegetarian version, substitute the meat with sautéed mushrooms or a plant-based ground alternative.
- To make this dish gluten-free, ensure the taco seasoning is gluten-free or make your own blend.
- Brown rice or any preferred rice can be used instead of cilantro lime rice.
- Adjust the amount of jalapeno and hot sauce to your heat preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
