Beef and Bean Taco Bowl

4
Medium
Dinner

Characteristics

High Fibre High Calcium Under 30 minutes Without nuts Kid Approved

Nutritional Facts Per Serving

610
Calories
42 g
Protein
63 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 610
  • Lipides 22 g
    • Saturated fat  10 g
  • Cholesterol 95 mg
  • Sodium  870 mg
  • Carbs 63 g
    • fiber  6 g
    • Sugar  5 g
  • Protein 42 g

Ingredients

  • 1 tbsp (15 mL) canola oil
  • 1 lb (500 g) extra lean ground beef
  • 1 onion, finely chopped
  • 1 tbsp (15 mL) taco seasoning
  • 1 cup (250 mL) white rice, cooked according to package directions
  • 2 cups (500 mL) shredded romaine lettuce
  • 1 1/2 cups (375 mL) canned black beans, drained and rinsed
  • 1 small red pepper, finely chopped
  • 1 cup (250 mL) shredded Monterey Jack cheese
  • 1 cup (250 mL) Compliments Organic Mild Salsa
  • 2 green onions, finely sliced
  • 1/3 cup (75 mL) sour cream (optional)

Method

  1. Heat oil in large skillet set over medium-high heat. Cook beef, onion and taco seasoning 5 to 8 min. until meat starts to brown. Stir in 1/4 cup (60 mL) water. Reduce heat to medium-low. Continue to cook until most of the liquid is evaporated and beef is cooked through. 
  2. Divide rice among 4 bowls. Top with beef mixture, lettuce, black beans, red pepper, cheese, salsa and green onions. Serve with dollop of sour cream, if desired.
Tips:
• Substitute sour cream with guacamole.
• Substitute ground chicken, turkey or pork for the beef, if desired.
• Use any leftovers as a filling in burritos or quesadillas.
• Fold leftover beans into guacamole or salsa or add to salads.

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