A hearty Tex-Mex bowl stacked with seasoned beef, fluffy rice, fresh veggies, beans, and flavorful toppings.
# What you'll need:
→ Beef
01 - 1 lb lean ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tbsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 cup tomato sauce
→ Rice
12 - 1 cup long-grain white rice, rinsed
13 - 2 cups water
14 - 1/2 tsp salt
→ Beans & Vegetables
15 - 1 can (15 oz) black beans, drained and rinsed
16 - 1 cup corn kernels (fresh, frozen, or canned)
17 - 1 red bell pepper, diced
18 - 1 cup cherry tomatoes, halved
19 - 1 cup shredded lettuce
→ Toppings
20 - 1/2 cup shredded cheddar cheese
21 - 1/2 cup sour cream
22 - 1/4 cup fresh cilantro, chopped
23 - 1 avocado, sliced
24 - Lime wedges for serving
# Method:
01 - In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 2–3 minutes. Add minced garlic and cook for an additional minute. Add ground beef, breaking it up with a spoon, and cook until browned, about 5–7 minutes. Drain excess fat if necessary.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Add tomato sauce and simmer for 2–3 minutes until thickened. Remove from heat.
04 - While beef cooks, warm black beans and corn in a small saucepan or microwave until heated through.
05 - Divide cooked rice evenly among four bowls. Top each portion with seasoned beef, warmed black beans, corn, diced red bell pepper, halved cherry tomatoes, and shredded lettuce.
06 - Sprinkle shredded cheddar cheese, add a dollop of sour cream, arrange sliced avocado and chopped cilantro on top. Garnish with lime wedges.
07 - Serve immediately to enjoy fresh flavors and textures.
