Monday, March 14, 2016

Southwest Taco Bowls

It seems like I am always making tacos. It's a favorite in our house and I'll admit, after making so many different variations, I'm having a hard time coming up with another new taco recipe. So this time around I decided to forgo the taco shells and make taco rice bowls instead. Easy, Simple, and Delicious. Add your favorite taco toppings and dinner is served!

Southwest Taco Bowls
Makes 4 Bowls
WW PP=11
Cal 458, Carbs 50.7, Fat 12, Fiber 1, Protein 31.7

20 oz. lean ground beef or turkey
1 cup black bean, corn, and pepper blend (I used Birds Eye)
4 cups cooked rice
2 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1/2 cup taco sauce

Additional Toppings of your Choice (We used Cheese, Lettuce, Tomatoes, and Sour Cream)

Brown ground beef in a large skillet over medium high heat. Drain and add in the chili powder, cumin, garlic powder, and onion powder. Stir in taco sauce and veggies. Simmer for 10 minutes.

To assemble bowls-Evenly spoon meat mixture over one cup rice and top with your favorite taco toppings. Enjoy!

1 comment:

  1. When my hubby was in Japan they ate a taco & rice dish that was very similar to this. And since we eat rice almost daily, this will fit right in with our meals. Thanks for sharing on Merry Monday.


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