Spicy Ground Beef Taco Bowls
Spicy Ground Beef Taco Bowls
Ingredients
For the Spicy Taco Meat
- 1 tablespoon olive oil
- 1 1/4 pounds ground beef, 80/20 lean
- 1 yellow onion, medium, diced
- 2 garlic, cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, or more to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup beef broth
For the Taco Bowls and Toppings
- 1 head romaine lettuce, shredded
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup sour cream
- 1/2 cup salsa, your favorite
- 1 avocado, large, diced
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 4 tortilla bowls, or crushed tortilla chips
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 5 min
- 2
Add the diced yellow onion to the skillet with the browned beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 3
Stir in the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 4
Pour in the undrained diced tomatoes and beef broth. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and let it cook for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
⏱️ 12 min
- 5
While the taco meat is simmering, prepare your toppings. Shred the romaine lettuce, shred the cheddar cheese, dice the avocado, chop the fresh cilantro, and cut the lime into wedges.
⏱️ 10 min
- 6
To assemble the taco bowls, place a tortilla bowl (or a generous handful of crushed tortilla chips) into each serving bowl. Spoon a portion of the spicy ground beef mixture into each.
⏱️ 2 min
- 7
Top generously with shredded romaine lettuce, shredded cheddar cheese, diced avocado, a dollop of sour cream, and a spoonful of salsa. Garnish with fresh cilantro and a lime wedge. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Ground Beef Taco Bowls
Ingredients
For the Spicy Taco Meat
- 1 tablespoon olive oil
- 1 1/4 pounds ground beef, 80/20 lean
- 1 yellow onion, medium, diced
- 2 garlic, cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, or more to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup beef broth
For the Taco Bowls and Toppings
- 1 head romaine lettuce, shredded
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup sour cream
- 1/2 cup salsa, your favorite
- 1 avocado, large, diced
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 4 tortilla bowls, or crushed tortilla chips
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 5 min - 2
Add the diced yellow onion to the skillet with the browned beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 3
Stir in the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 4
Pour in the undrained diced tomatoes and beef broth. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and let it cook for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
⏱️ 12 min - 5
While the taco meat is simmering, prepare your toppings. Shred the romaine lettuce, shred the cheddar cheese, dice the avocado, chop the fresh cilantro, and cut the lime into wedges.
⏱️ 10 min - 6
To assemble the taco bowls, place a tortilla bowl (or a generous handful of crushed tortilla chips) into each serving bowl. Spoon a portion of the spicy ground beef mixture into each.
⏱️ 2 min - 7
Top generously with shredded romaine lettuce, shredded cheddar cheese, diced avocado, a dollop of sour cream, and a spoonful of salsa. Garnish with fresh cilantro and a lime wedge. Serve immediately.
⏱️ 3 min