Spicy Hamburger Taco Bowls
Spicy Hamburger Taco Bowls
Ingredients
For the Spicy Hamburger Filling
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1/2 cup water
- 1 can Rotel diced tomatoes with green chilies, 10 ounces, undrained
- 1 cup salsa, mild or medium
For the Rice and Taco Bowls
- 1 cup long grain white rice, uncooked
- 2 cups chicken broth
- 8 corn tortillas, for making bowls or serving with chips
- 1/4 cup vegetable oil, as needed for frying tortillas
For the Toppings
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 2 cups shredded lettuce
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, sliced, optional
Instructions
- 1
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain off any excess fat.
⏱️ 8 min
- 2
Add the chopped yellow onion to the skillet with the beef and cook for 3 to 5 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 5 min
- 3
Stir in the taco seasoning, water, undrained Rotel diced tomatoes with green chilies, and salsa. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 15 min
- 4
While the beef mixture simmers, prepare the rice. In a medium saucepan, combine the uncooked long grain white rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork.
⏱️ 20 min
- 5
To make taco bowls: Heat vegetable oil in a small skillet over medium heat. Fry corn tortillas one at a time until pliable, about 15-20 seconds per side. Carefully press each tortilla into an oven-safe bowl or mold to form a bowl shape, then bake at 375°F for 8-10 minutes, or until crispy. Alternatively, simply warm tortillas or use tortilla chips.
⏱️ 10 min•🌡️ 375
- 6
Assemble the taco bowls: Place a scoop of cooked rice into each crispy tortilla bowl (or serving dish). Top with a generous portion of the spicy hamburger filling. Garnish with shredded Monterey Jack cheese, sour cream, shredded lettuce, diced avocado, fresh cilantro, and sliced jalapeño if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Hamburger Taco Bowls
Ingredients
For the Spicy Hamburger Filling
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1/2 cup water
- 1 can Rotel diced tomatoes with green chilies, 10 ounces, undrained
- 1 cup salsa, mild or medium
For the Rice and Taco Bowls
- 1 cup long grain white rice, uncooked
- 2 cups chicken broth
- 8 corn tortillas, for making bowls or serving with chips
- 1/4 cup vegetable oil, as needed for frying tortillas
For the Toppings
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 2 cups shredded lettuce
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, sliced, optional
Instructions
- 1
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain off any excess fat.
⏱️ 8 min - 2
Add the chopped yellow onion to the skillet with the beef and cook for 3 to 5 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 5 min - 3
Stir in the taco seasoning, water, undrained Rotel diced tomatoes with green chilies, and salsa. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 15 min - 4
While the beef mixture simmers, prepare the rice. In a medium saucepan, combine the uncooked long grain white rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork.
⏱️ 20 min - 5
To make taco bowls: Heat vegetable oil in a small skillet over medium heat. Fry corn tortillas one at a time until pliable, about 15-20 seconds per side. Carefully press each tortilla into an oven-safe bowl or mold to form a bowl shape, then bake at 375°F for 8-10 minutes, or until crispy. Alternatively, simply warm tortillas or use tortilla chips.
⏱️ 10 min•🌡️ 375 - 6
Assemble the taco bowls: Place a scoop of cooked rice into each crispy tortilla bowl (or serving dish). Top with a generous portion of the spicy hamburger filling. Garnish with shredded Monterey Jack cheese, sour cream, shredded lettuce, diced avocado, fresh cilantro, and sliced jalapeño if desired.
⏱️ 5 min