Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no pink remains. Drain off any excess grease.1 tablespoon olive oil, 1 pound ground beef
- Add the chopped yellow onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion has softened and become translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium yellow onion, 2 cloves garlic
- Sprinkle the taco seasoning evenly over the beef and onion mixture. Stir well to coat everything thoroughly.1 packet (1 ounce) taco seasoning
- Pour in the 1/2 cup of water. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.1/2 cup water
- Stir in the rinsed and drained black beans, drained corn, and salsa. Cook for an additional 5 minutes, stirring occasionally, until the beans and corn are heated through.1 can (15 ounces) black beans, 1 can (15 ounces) corn, 1/4 cup salsa
- Divide the cooked rice evenly among four large bowls. Spoon the seasoned taco meat mixture generously over the rice in each bowl.4 cups cooked white or brown rice
- Get creative with your toppings! Pile on shredded lettuce, diced tomatoes, shredded cheddar cheese, a dollop of sour cream, some creamy avocado, and a sprinkle of fresh cilantro. Don't forget jalapeño slices for a kick, if you like it spicy!Shredded lettuce, Diced tomatoes, Shredded cheddar cheese, Sour cream or plain Greek yogurt, Avocado or guacamole, Chopped cilantro, Jalapeño slices
Notes
Store leftover components separately. Refrigerate meat mixture and rice for up to 3-4 days. Store fresh toppings separately. Reheat meat gently in a skillet, adding liquid if dry. Heat rice separately. Freeze meat mixture for longer storage.
