20-Minute Taco Rice Bowls

Taco rice bowls are tacos without the shells: seasoned ground beef, black beans and corn over rice, finished with cheese, lettuce, tomatoes and whatever toppings you like.

Beans, corn and rice stretch a pound of beef to four big bowls. Everyone builds their own, so picky eaters can leave off what they don’t want.

With rice already cooked, dinner is on the table in 20 minutes.

Ingredients and Swaps

• Ground beef: Or ground turkey. Double the beans and skip the meat for a vegetarian bowl.
• Taco seasoning: A packet or 2 tablespoons of homemade.
• Black beans and corn: Stirred into the meat to bulk it up.
• Rice: White or brown, warm. Leftover or microwave rice saves time.
• Toppings: Cheese, lettuce, tomatoes, sour cream, salsa and avocado.

Tips for Taco Bowls

• Start the rice first. It’s the only part that takes time. Or cook a big batch at the start of the week.
• Drain the beef. Then add the seasoning and water so the sauce isn’t greasy.
• Simmer until saucy. The seasoning should cling to the meat.
• Keep cold toppings cold. Add them at the table for contrast.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $11.24 from Walmart, $10.49 from ALDI · Per Serving – $2.62 to $2.81

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20-Minute Taco Rice Bowls

Seasoned taco beef over rice with black beans, corn, cheese, and all your favorite toppings. A fast, customizable dinner ready in 20 minutes.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 1 pound lean ground beef or ground turkey
• 1 packet (1 oz) taco seasoning
• ⅔ cup water
• 1 can (15 oz) black beans drained and rinsed
• 1 cup frozen corn
• 3 cups cooked white or brown rice warm
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• Sour cream, salsa, and sliced avocado for serving

Method

 

1. Cook the ground beef in a large skillet over medium-high heat for 6–7 minutes, breaking it up, until browned. Drain excess fat.
2. Stir in the taco seasoning and water. Simmer for 3–4 minutes until thickened.
3. Push the beef to one side and add the black beans and corn. Cook 3–4 minutes, until heated through.
4. Divide the rice among bowls. Top with taco beef, beans, and corn.
5. Add cheese, lettuce, tomatoes, and your favorite toppings, and serve.

Notes

• Use microwave rice pouches to save even more time.
• Make it vegetarian by doubling the beans and skipping the beef.
• Swap rice for cauliflower rice for a lower-carb bowl.
• A squeeze of lime brightens everything.

Meal Prep

Portion the rice and taco meat into containers and keep the cold toppings in a separate bag or container. Reheat the base and add the toppings just before eating. For a version that cooks the rice in the same pot, see One-Pot Cheesy Taco Rice.

Storage and Reheating

• Store the components separately in the fridge for up to 4 days.
• Reheat the beef and rice, then add the cold toppings.
• Freeze the taco meat for up to 3 months.

Taco Bowl Questions

Can I use chicken?

Yes. Use ground chicken, or toss shredded cooked chicken with the seasoning and water.

What other toppings work?

Pickled jalapeños, crushed tortilla chips, cilantro, lime juice or a spoonful of queso.