Tex-Mex Ground Beef Taco Bowls

Start by cooking 1 cup of brown rice according to package instructions. This typically takes 35-45 minutes, so begin this first.

While rice cooks, dice 1 medium yellow onion, 1 medium red bell pepper, and mince 3 cloves of garlic and 1 jalapeño (remove seeds for less heat).

Quarter 1 pint of cherry tomatoes, chop 1 small head of romaine lettuce, dice 1 large avocado, and roughly chop 1/2 cup cilantro. Set aside for serving.

Drain and rinse 1 can (15 oz) of black beans. If using frozen corn, thaw 1 cup of corn kernels.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened.

Add the diced bell pepper and cook for another 2-3 minutes until slightly softened.

Add the minced garlic and jalapeño and cook for 30 seconds until fragrant.

Add 1 pound of ground beef to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned.

Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to coat the meat and cook for 1 minute until spices are fragrant.

Add 2 tablespoons tomato paste and stir to incorporate, cooking for 1 minute.

Pour in 1/2 cup beef broth, stir well, and bring to a simmer. Reduce heat to medium-low and cook for 5-7 minutes until liquid has reduced and sauce has thickened.

While the beef mixture simmers, heat the black beans in a small saucepan over medium heat for 3-4 minutes until warmed through.

If using fresh corn, sauté 1 cup corn kernels in a small skillet with a touch of olive oil for 3-4 minutes until lightly charred.

Squeeze juice from half of the lime into the beef mixture and stir. Reserve the other half for serving.

To assemble the bowls, divide the cooked rice among 4 bowls. Top each with a portion of the seasoned ground beef mixture.

Arrange black beans, corn, chopped lettuce, tomatoes, and diced avocado around the beef.

Garnish each bowl with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro.

Serve with lime wedges and hot sauce on the side if desired.