Taco bowls - a quick, simple and tasty one pan meal is perfect for busy weeknights. Best of all, made with a flavorful homemade seasoning and options for low carb, keto and meal prep.
Course
Main Course
Cuisine
Mexican
Prep Time12minutes
Cook Time15minutes
Total Time27minutes
Servings4
Ingredients
For the homemade taco seasoning:
2teaspoonschili powder
1teaspooncumin
1teaspoonsea salt
1/4teaspoonblack pepper
1/2teaspoongarlic powder
1/2teaspoononion powder
1/4teaspoonoregano
1/4teaspoonpaprika
For the meat:
1lbground beef or turkey
2tablespoontomato paste
2teaspoonsapple cider vinegar
For the taco bowls:
Cauliflower rice (or use your favorite cooked rice or quinoa
1small zucchinisliced into thin halves
1-2bell pepperchopped (any color works)
1/2cupshredded cabbage green & red
1/2cupgrape tomatoes
Olive slices
Avocado slices
Lime wedges
Other optional taco toppings:
shredded lettuceshredded cheese, pico de gallo, salsa, guacamole etc.
For Meal Prep:
Lunch containers
Instructions
In a small bowl or small resealable spice jar, combine all the spices for the taco seasoning. You can save any leftovers for the next time.
In a large nonstick skillet, over medium high heat, cook the ground meat, breaking down into small pieces while it cooks. After about 3 minutes, add 1 tablespoon of the taco seasoning and continue cooking until the meat is no longer pink and cooked through. Stir in the tomato paste and vinegar and cook for another 2 minutes or until everything is heated through. Taste and add more seasoning as needed.
Assemble bowls:
Divide cauliflower rice amongst bowls or lunch containers. Top with a serving of cooked meat, shredded cabbage, tomatoes, bell peppers, olive, avocado and one lime wedge.