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Easy One-Skillet Ground Beef Taco Rice Bowl Recipe with Creamy Avocado Crema

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A quick and easy one-skillet meal combining seasoned ground beef, rice, and a creamy avocado crema for a flavorful taco rice bowl perfect for weeknight dinners.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 cup long-grain white rice, rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 1 cup tomato sauce
  • 2 cups beef or chicken broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Juice of 1 lime
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup sour cream or Greek yogurt
  • Small handful fresh cilantro, chopped (optional)
  • Shredded cheese (cheddar or Mexican blend, optional)

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add chopped onion and sauté for about 3 minutes until translucent and fragrant.
  2. Add minced garlic and cook for 30 seconds. Add ground beef, breaking it up with a spoon, and cook until browned and no pink remains, about 6-8 minutes. Season with salt, pepper, and taco seasoning, stirring well to coat evenly.
  3. Pour in 1 cup tomato sauce and mix thoroughly. Let simmer for 2 minutes to meld flavors.
  4. Stir in rinsed rice and 2 cups broth. Bring mixture to a gentle boil over medium-high heat.
  5. Reduce heat to low and cover skillet tightly with a lid. Simmer undisturbed for 18-20 minutes. Avoid lifting the lid to keep steam in.
  6. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff rice gently with a fork. Add a splash of broth or water if rice seems dry.
  7. While rice simmers, blend avocado, lime juice, and sour cream (or Greek yogurt) until smooth and creamy. Season with a pinch of salt and adjust lime or sour cream to taste.
  8. Serve taco beef and rice in bowls. Drizzle generously with avocado crema and garnish with fresh cilantro and shredded cheese if desired.

Notes

Do not lift the lid while rice is simmering to prevent steam loss and uneven cooking. Rinse rice before cooking to remove excess starch and prevent gumminess. Make avocado crema fresh just before serving to keep it bright and creamy. Leftover taco beef and rice can be refrigerated for up to 3 days or frozen for up to 3 months. Avocado crema should be stored separately and used within 24 hours.

Nutrition

Keywords: taco rice bowl, ground beef recipe, one skillet meal, avocado crema, quick dinner, easy weeknight meal, Mexican-inspired

Find it online: https://avabowls.com/easy-one-skillet-ground-beef-taco-rice-bowl-recipe-with-creamy-avocado-crema/