Source: Taco Bowls
Taco Bowls (Gluten-free, Paleo, Primal, Perfect Health Diet friendly)
Taco Seasoning: (yields ~5 tbsp)
4 tsp chili powder
3 tsp cumin
2 tsp salt
2 tsp black pepper
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp red chili flakes (omit to make less spicy)
To build the bowl:
1 lb ground beef
2 tbsp Taco Seasoning
1 batch Mexican Rice
2 heads romaine lettuce, chopped
Toppings as desired:
1 avocado, diced
1 small handful chopped cilantro
2 fresno chiles, sliced (jalapenos okay)
1 lime, sliced into wedges
1/4 cup sour cream
4 radishes, thinly sliced
1/2 red onion, diced
1 tomato, diced
1 small can sliced black olives, drained
salsa or taco sauce of your choice (we like this brand)
Tabasco or other hot sauce
1. If you plan on serving the bowls with Mexican Rice, you’ll want to make it ahead or start that up first, since it takes about an hour to make on its own. Maximize your hands-off time by chopping your other ingredients while the rice is cooking.
2. Prepare the taco seasoning. We like to make big batches of it at once (hint: use tbsp instead of tsp) and store it in a mason jar (see image above) so that we don’t have to break out all of our spices every time we eat this meal.
3. Heat a skillet over medium heat, then add the ground beef. Cook until mostly brown, stirring often to break up chunks, about 4 minutes. Add 2 tbsp of the taco seasoning, then continue to cook until the beef is browned through; reduce heat to low to keep warm as you put together your bowl.
4. Build your bowl as desired, then top with the beef.
** 1 lb of taco meat is perfect for four bowls; for more servings, increase the beef and seasoning in a 1 lb : 2 tbsp ratio.
** Not a rice eater? This recipe works well as a salad, or with cauliflower rice; I have a recipe for cauliflower rice in either of my books, and Melissa Joulwan’s Roasted Cauliflower Rice is awesome as well.