Simple Tex Mex Rice Bowl
1. Tex Mex Rice: In a microwave safe bowl, combine rice, black beans, corn and salt. Heat rice according to package directions.
2. Taco Beef: Meanwhile, in large skillet set over medium heat, add oil. Cook onions and garlic for 5 to 6 mins or until softened. Add ground beef, chili powder, cumin, oregano, paprika, sugar, lime juice, salt and black pepper for 10 to 12 mins or until meat is browned.
3. Divide rice among 2 bowls. Top evenly with taco beef, 2 tbsp cheese, 2 tbsp sour cream and 1 tbsp salsa. Garnish a lime wedge, 2 tbsp fresh cilantro and 1/2 cup tortilla chips.
Recipe Tip: For homemade tortilla strips. Thinly sliced corn tortillas into strips. Shallow fry in vegetable oil set over medium heat until golden and crispy. Drain on paper towel and sprinkle with salt.
Alternatively, package recipe components separately in resealable containers for meal prep options or package the bowl as a grab-and-go meal in individual containers. Store refrigerated for 2 to 3 days.
Directions
1. Tex Mex Rice: In a microwave safe bowl, combine rice, black beans, corn and salt. Heat rice according to package directions.
2. Taco Beef: Meanwhile, in large skillet set over medium heat, add oil. Cook onions and garlic for 5 to 6 mins or until softened. Add ground beef, chili powder, cumin, oregano, paprika, sugar, lime juice, salt and black pepper for 10 to 12 mins or until meat is browned.
3. Divide rice among 2 bowls. Top evenly with taco beef, 2 tbsp cheese, 2 tbsp sour cream and 1 tbsp salsa. Garnish a lime wedge, 2 tbsp fresh cilantro and 1/2 cup tortilla chips.
Recipe Tip: For homemade tortilla strips. Thinly sliced corn tortillas into strips. Shallow fry in vegetable oil set over medium heat until golden and crispy. Drain on paper towel and sprinkle with salt.
Alternatively, package recipe components separately in resealable containers for meal prep options or package the bowl as a grab-and-go meal in individual containers. Store refrigerated for 2 to 3 days.
