Leftover Beef Taco Bowls
5min
7min
2
585
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Chef's Note
To keep the rice from drying out during reheating, the damp paper towel trick is essential—it creates a mini-steam chamber for perfect texture.
Tags
Ingredients
8 ounce ground beef
1.5 cup white rice
0.5 cup corn
0.5 cup black beans
0.5 cup salsa
0.5 cup cheddar cheese
2 tablespoon fresh cilantro
1 whole lime
Instructions
- 1
Drain and rinse 1/2 cup corn and 1/2 cup black beans in a mesh strainer under cold water to remove excess sodium and starch.
- 2
Place 1.5 cups white rice into a medium glass bowl, sprinkle with 1 tsp water, cover with a damp paper towel, and microwave on high for 2 minutes until steaming.
- 3
Heat 1 tsp olive oil in a non-stick skillet over medium heat and add 8 oz ground beef (prepared on Day 3).
- 4
Sauté the ground beef for 3-4 minutes, breaking it up with a spatula, until it is heated through and slightly crispy on the edges.
- 5
Stir the 1/2 cup rinsed corn and 1/2 cup black beans into the skillet with the beef and cook for 2 minutes until the vegetables are hot.
- 6
Finely chop 2 tbsp fresh cilantro and cut 1 lime into 4 wedges while the beef and vegetables finish warming.
- 7
Divide the 1.5 cups warm rice between two serving bowls and top each evenly with the hot beef and vegetable mixture.
- 8
Finish each bowl by topping with 1/4 cup salsa, 1/4 cup shredded cheddar cheese, 1 tbsp chopped cilantro, and 2 lime wedges for squeezing over the top.
Nutrition Information (per serving)
585
34g
56g
25g
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