Healthy Taco Bowl with Cilantro Lime Crema Recipe

Ingredients

For the Taco Meat

• 1 pound ground beef
• 1 ounce packet taco seasoning
• 2/3 cup water

For the Cilantro Lime Crema

• 1/2 cup sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 2 tablespoons fresh cilantro, finely chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

For the Taco Bowls

• 2 cups cooked white rice or brown rice
• 1/2 red onion, diced
• 1 avocado, diced
• 1/2 cup corn (canned, fresh, or frozen)
• 2 cups romaine lettuce, chopped
• 2 roma tomatoes, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cup black beans, rinsed and drained
• 1/2 cup shredded cheddar cheese

Instructions

1. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up, until browned and fully cooked, about 8 minutes. Drain any excess grease. Stir in the taco seasoning and 2/3 cup water. Simmer for 3 minutes, stirring occasionally, until the sauce thickens and coats the beef. Remove from heat.
2. In a small bowl, whisk together the sour cream, fresh lime juice, lime zest, chopped cilantro, garlic powder, and salt. Adjust seasoning to taste.
3. Divide the cooked rice evenly among four bowls as the base. Top each bowl with the seasoned taco meat, diced red onion, diced avocado, corn, chopped romaine lettuce, chopped tomatoes, black beans, and shredded cheddar cheese.
4. Drizzle the cilantro lime crema over each taco bowl and garnish with additional chopped cilantro if desired. Serve immediately and enjoy your colorful and flavorful taco bowl!

Notes

• Use brown rice instead of white rice for added fiber and nutrients.
• For a lighter version, substitute sour cream with Greek yogurt in the crema.
• Make sure to drain the cooked ground beef well to avoid a greasy taco bowl.
• Black beans can be replaced with pinto beans or omitted for a different texture.
• If you prefer, heat the corn before adding for a warm element in the bowl.
• Leftover taco meat can be stored in the refrigerator for up to 3 days.