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Taco Bowls with Creamy Cilantro Dressing

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When taco Tuesday rolls around, consider making these delicious Taco Bowls with Creamy Cilantro Dressing. I promise your family will fall in love with them!

These bowls start with a layer of lightly crushed corn chips. They can be the Frito type or tortilla type. Either one will be delicious!

floating taco bowl with skillet in background

Next comes the meat layer. This is a mixture of ground beef, rice, and beans. It bursts with flavor and is incredibly filling.

Last is the toppings. You can use whatever you like on your tacos.

However, the toppings also include an amazing creamy cilantro dressing that is a cinch to blend up. Oh, so fabuloso on these bowls and I highly recommend you don’t skip it! YUM!

  • GROUND BEEF
  • ONION
  • GARLIC
  • TOMATO PASTE
  • TOMATO SAUCE
  • CHICKEN BROTH
  • LONG GRAIN WHITE RICE
  • CANNED PINTO OR BLACK BEANS
  • CHILI POWDER
  • CUMIN
  • SALT
  • PAPRIKA
  • OREGANO
  • PEPPER
  • BUTTERMILK
  • MAYONNAISE
  • CREAM CHEESE
  • CILANTRO
  • LIME JUICE
  • ONION POWDER
  • GARLIC POWDER
  • DESIRED TOPPINGS SUCH AS CORN CHIPS, CHEDDAR CHEESE, ROMAINE LETTUCE, TOMATOES, OLIVES, AND AVOCADO
taco bowl served in green patterned bowl

You start by browning the the ground beef along with the onion in a large skillet. Cook this until the meat is no longer pink. When it’s fully cooked, you want to drain off any excess grease. At this point add in the garlic and cook for 1 minute.

Next, add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano, and pepper to the pan. Stir it well to combine.

Bring the mixture to a simmer and cook for 30-35 minutes until the rice is tender. Make sure to stir often through this process and adjust heat as needed to prevent the rice from sticking.

In the meantime, prepare the dressing. Just add all the ingredients together in a blender and process it until smooth.

When you’re ready to serve, add some crushed corn chips to the bottom of a bowl, followed by the meat mixture. Then, top it with whatever toppings you desire, including the dressing.

taco bowl topped with creamy cilantro lime dressing

What toppings work best for taco bowls?
Popular toppings include shredded lettuce, diced tomatoes, shredded cheese, corn, sour cream, guacamole, salsa, olives, jalapeños, pico de gallo, and green onions. Feel free to customize with your favorite ingredients.

Can I use different proteins for this taco bowl recipe?
Yes, you can substitute ground beef with ground turkey, chicken, or even tofu for a vegetarian option. Season and cook as you would with ground beef.

How can I make the dish spicier?
Add diced jalapeños or a few dashes of hot sauce to the meat or toppings. You can also serve with spicy salsa or hot pepper cheese.

Can I make taco bowls ahead of time?
Yes, you can prepare all the ingredients in advance and store them separately in the refrigerator. Warm the beef mixture when ready to serve. Assemble the bowls just at serving to maintain the texture and freshness of the ingredients.

tacos in a bowl

Taco Bowls with Creamy Lime Dressing

Real Mom Kitchen

Savor the flavors of these taco bowls, a vibrant and delicious meal combining seasoned beef, fresh veggies, and a zesty homemade dressing. Perfect for a quick and satisfying dinner, these taco bowls are both easy to prepare and bursting with flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Mexican
Servings 6 servings
Calories 617 kcal

Ingredients
  

  • 1 lb ground beef
  • ½ cup chopped onion
  • 2-3 cloves garlic finely minced or 1 teaspoon garlic powder
  • 1 (6 oz) can tomato paste
  • 1 (15 oz) can tomato sauce
  • 3 cups chicken broth
  • ¾ cup long grain rice
  • 1 (15 oz) can black or pinto beans, rinsed and drained
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp salt
  • ½ tsp paprika smoked or sweet
  • ½ tsp dried oregano
  • ¼ tsp black pepper

Creamy Lime Dressing:

  • 1 cup buttermilk
  • ½ cup mayonnaise
  • 4 ounces cream cheese softened to room temperature
  • ¼ cup fresh cilantro
  • 2 Tbsp lime juice
  • 1 tsp salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • pinch of black pepper

Toppings:

  • corn chips lightly crushed
  • shredded cheese
  • chopped lettuce
  • chopped tomatoes
  • sliced olives
  • sliced or chopped avocados

Instructions
 

  • In a large skillet over medium heat, brown the beef along with the onion. Cook until the meat is no longer pink. Drain off any excess grease. Add in the garlic and cook for 1 minute.
  • Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine.
  • Bring to a simmer and cook for 30-35 minutes until the rice is tender. Stir often and adjust heat as needed to prevent sticking.
  • In the meantime prepare the dressing by adding all the ingredients together in a blender and process until smooth.
  • To serve, add some crushed corn chips to the bottom of a bowl. Then top with desired toppings including dressing.

Nutrition

Calories: 617kcal | Carbohydrates: 46g | Protein: 24g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 2257mg | Potassium: 1111mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1611IU | Vitamin C: 15mg | Calcium: 165mg | Iron: 5mg
Keyword floating taco bowl, taco bowl, tacos
Tried this recipe?Let us know how it was!

This recipe is adapted from Mel’s Kitchen Cafe.

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