This Taco Bowl is fresh and packed with flavor! We’re talking homemade Pico de Gallo, creamy mashed avocado, zesty lime rice, seasoned ground beef, and all your favorite taco toppings.
Why You Should Make This
- It's the perfect balance of hearty taco meat, filling lime rice, and bright, refreshing toppings.
- Like takeout, but better—homemade and totally customizable!
- Make everything from scratch in 45 minutes or use premade Pico de Gallo for dinner in 30 minutes.
If you want more Tex-Mex recipes, try my Frito Pie Casserole, Chicken Fajita Rice Bowl, or the Shredded Beef Burrito Bowl version of this recipe.
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Ingredients & Substitutions
- Pico de Gallo – To make homemade Pico de Gallo, you will need tomatoes, onion, jalapeños, cilantro, lime, and salt. I like making it fresh, but you can buy it premade at a store.
- Ground Beef – I like using 90% lean ground beef, so you don't have to drain excess fat. You can also use lean ground chicken or ground turkey.
- Taco Seasoning Spice Blend – I like using my homemade taco seasoning. All of the spices are listed in the recipe. You can also use premade taco seasoning from your local store.
- Rice – For this recipe, I used 1 cup of uncooked long-grain rice and added a splash of lime juice at the end. You can also make this taco bowl with Mexican rice or brown rice.
- Shredded Mexican Cheese – Some alternatives could be Monterey jack or pepper jack cheese.
- Avocado – When picking an avocado, give it a gentle squeeze—it should feel slightly soft but not mushy. Make sure to also check the stem! If it pops off easily and you see green underneath, it’s just right.
- Limes – I use limes to flavor the rice and to keep the smashed avocado looking fresh.
Full ingredient list with quantities in the recipe card below
How to Make A Tex-Mex Taco Bowl
Step 1 | Make Pico de Gallo
Combine all the ingredients for Pico de Gallo in a bowl a bowl. Mix well and set aside.
Step 2 | Cook Rice
Rinse the rice thoroughly. Cook according to package instructions. Once done, mix in juice from half of a lime.
Step 3 | Make Taco Meat
Cook the ground beef until browned. Add seasoning and water. Stir and simmer until the mixture thickens.
Step 4 | Mash Avocado
Mash the avocados with lime juice and a pinch of salt in a small bowl.
Step 5 | Assemble Your Taco Bowl
Layer shredded lettuce, cooked rice, ground beef, shredded cheese, Pico de Gallo, and guacamole in a bowl.
Make It Ahead of Time!
Prep
Make the Pico de Gallo, lime rice, and taco meat up to 3 days in advance.
Store
Rice, taco meat, and cheese: Store together in airtight containers in the fridge for up to 4 days.
Pico de Gallo: Keep in the fridge for 3 days. Store in individual containers for easy meal prep.
Guacamole: It's best when made fresh but can be stored for 1 day with minimal browning. You can swap it for sour cream if you don't want to mess with guacamole.
Warm Up
Reheat taco meat and rice in the microwave until warm. Top with Pico de Gallo, shredded lettuce, and mashed avocado (or sour cream).
Common Questions
Absolutely! Ground turkey, shredded chicken, or even pork work great. For a plant-based option, try black beans or pinto beans.
Squeeze lime juice on top and press plastic wrap directly onto the surface to minimize air exposure. Store it in the fridge and it’ll stay fresh for up to a day.
Try sour cream, diced tomatoes, roasted corn, sliced jalapeños, cilantro, pickled onions, or a drizzle of Creamy Poblano Sauce for extra flavor.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Tex-Mex Taco Bowl
Ingredients
Pico de Gallo
- 1 cup diced tomato about 2 medium, deseeded
- ½ cup diced white onion
- ¼ cup minced cilantro loosely packed
- 1 diced jalapeño seeds optional
- juice from ½ lime
- pinch of salt
Ground Taco Beef
- 1 lb ground beef 90% lean
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ cup water or beef broth
Bowl Ingredients
- 1 cup uncooked long-grain rice
- 1 cup shredded cheese
- 2 cups shredded lettuce
- 2 avocados
- juice from ½ lime
Instructions
- In a bowl, combine the diced tomato, onion, cilantro, jalapeño, lime juice, and a pinch of salt. Mix well and set aside.
- Rinse the rice thoroughly. Cook according to package instructions. Once cooked, fluff with a fork and stir in the juice from half of a lime.
- Heat a skillet over medium heat. Add the ground beef and cook until browned. Drain any excess grease. Add the chili powder, cumin, smoked paprika, salt, oregano, garlic powder, onion powder, and water (or broth). Stir and simmer for 5–7 minutes until the mixture thickens.
- While the beef cooks, mash the avocados in a bowl with lime juice and a pinch of salt.
- In individual bowls, layer shredded lettuce, cooked rice, taco meat, shredded cheese, Pico de Gallo, and mashed avacado.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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