These ground beef taco bowls with cilantro lime crema are a fresh, satisfying dinner built for big flavor and hearty appetites. Seasoned ground beef, fluffy cilantro lime rice, sautéed vegetables, and a cool, tangy crema all come together in one colorful bowl that feels just as crave-worthy as takeout, but even better made at home.
Why You’ll Love This Recipe
These taco bowls are packed with protein, full of bold Tex-Mex flavor, and completely customizable. Everything is cooked simply on the stovetop, making it perfect for busy weeknights. They are great for meal prep, easy to adjust for different diets, and loved by both adults and kids. If you enjoy balanced meals with lots of texture and flavor, this recipe will quickly become a regular in your rotation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cilantro lime rice
1 cup uncooked long grain rice, rinsed and drained
1 1/4 cups water
1/4 cup fresh lime juice
2 tablespoons fresh cilantro, finely chopped
1 teaspoon salt
1 tablespoon olive oil
For the ground beef
1 pound ground beef
pinch of salt
1 packet taco seasoning (about 1/4 cup)
1/3 cup water
For the bowls
1 cup frozen corn
2 bell peppers, cored and sliced
1 onion, peeled and sliced
3 cups chopped romaine or iceberg lettuce
1 cup pico de gallo
1 ripe avocado, sliced
For the cilantro lime crema
1 cup plain unsweetened Greek yogurt or sour cream
1/2 cup fresh cilantro, finely chopped
2 tablespoons lime juice
1/2 teaspoon salt
Directions
Start by preparing the cilantro lime crema. Add the Greek yogurt or sour cream, cilantro, lime juice, and salt to a bowl and mix until smooth. Cover and refrigerate while you prepare the rest of the components.
To cook the rice, add the rice, water, lime juice, cilantro, salt, and olive oil to a medium pot over high heat. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and keep covered until ready to serve.
Heat a large skillet over medium heat and add a small drizzle of oil. Add the frozen corn and sauté for 3 to 5 minutes until tender and lightly charred. Transfer to a plate and set aside.
In the same skillet, add the sliced bell peppers and onion. Sauté for 5 to 7 minutes until softened and lightly caramelized. Remove from the skillet and set aside.
Add the ground beef to the skillet with a pinch of salt. Cook over medium heat, breaking it up with a spoon, until no longer pink. Stir in the taco seasoning and water, reduce the heat to low, and simmer for about 5 minutes until the sauce thickens and coats the beef evenly.
To assemble, divide the chopped lettuce between four bowls. Top each bowl with cilantro lime rice, ground beef, corn, peppers and onions, pico de gallo, and sliced avocado. Finish with a generous drizzle of cilantro lime crema before serving.
Servings and timing
This recipe makes 4 generous servings.
Prep time is approximately 15 minutes.
Cook time is about 25 minutes.
Total time is around 40 minutes.
Storage/Reheating
Store leftover components in separate airtight containers in the refrigerator for up to 4 days. Keep the cilantro lime crema stored separately. Reheat the rice, beef, and vegetables in the microwave until warmed through, then add fresh toppings and drizzle with crema just before eating.
FAQs
Can I make these taco bowls ahead of time?
Yes, these bowls are excellent for meal prep. Prepare everything in advance and store the crema separately for best texture and flavor.
Can I use ground turkey instead of ground beef?
Absolutely. Ground turkey works well and will still absorb the taco seasoning nicely.
What type of rice works best?
Long grain white rice works best for a fluffy texture, but jasmine rice can also be used.
Is bottled lime juice okay?
Fresh lime juice is recommended for the best flavor, but bottled lime juice can be used if needed.
Can I skip the cilantro?
Yes, if you do not enjoy cilantro, you can leave it out of both the rice and the crema.
How do I make this recipe dairy-free?
Use a dairy-free sour cream or dairy-free Greek-style yogurt for the crema.
Are these bowls spicy?
They are mildly seasoned. You can add heat by using spicy taco seasoning or adding sliced jalapeños.
Can I freeze the cooked ground beef?
Yes, the cooked ground beef can be frozen for up to 2 months. Thaw and reheat before serving.
What other toppings can I add?
Sliced olives, extra avocado, or a squeeze of fresh lime juice all work well.
Can I serve this without rice?
Yes, you can replace the rice with extra lettuce or cauliflower rice if desired.
Conclusion
Ground beef taco bowls with cilantro lime crema are a flavorful, filling meal that brings together fresh ingredients and bold seasoning in one easy dish. Whether you’re cooking for family dinners, weekly meal prep, or simply craving a homemade alternative to takeout, these bowls deliver comfort, balance, and serious flavor every time.
Ground beef taco bowls with cilantro lime crema are a vibrant, Tex-Mex inspired dish featuring seasoned beef, fluffy cilantro lime rice, sautéed vegetables, and a tangy yogurt-based crema, all assembled in one colorful and satisfying bowl.
Ingredients
For the cilantro lime rice:
1 cup uncooked long grain rice, rinsed and drained
1 1/4 cups water
1/4 cup fresh lime juice
2 tablespoons fresh cilantro, finely chopped
1 teaspoon salt
1 tablespoon olive oil
For the ground beef:
1 pound ground beef
Pinch of salt
1 packet taco seasoning (about 1/4 cup)
1/3 cup water
For the bowls:
1 cup frozen corn
2 bell peppers, cored and sliced
1 onion, peeled and sliced
3 cups chopped romaine or iceberg lettuce
1 cup pico de gallo
1 ripe avocado, sliced
For the cilantro lime crema:
1 cup plain unsweetened Greek yogurt or sour cream
1/2 cup fresh cilantro, finely chopped
2 tablespoons lime juice
1/2 teaspoon salt
Instructions
Prepare the cilantro lime crema: mix Greek yogurt or sour cream, cilantro, lime juice, and salt in a bowl. Cover and refrigerate.
In a medium pot, combine rice, water, lime juice, cilantro, salt, and olive oil. Bring to a boil, reduce heat, cover, and cook for 15 minutes. Remove from heat and keep covered.
Heat a skillet over medium heat. Add corn and sauté for 3–5 minutes until tender and lightly charred. Remove and set aside.
In the same skillet, sauté sliced bell peppers and onion for 5–7 minutes until softened and caramelized. Set aside.
Add ground beef to the skillet with a pinch of salt. Cook until browned, then stir in taco seasoning and water. Simmer for 5 minutes until sauce thickens.
Assemble bowls: divide lettuce among 4 bowls. Top with rice, ground beef, corn, peppers, onions, pico de gallo, and avocado slices.
Drizzle generously with cilantro lime crema before serving.
Notes
Use ground turkey for a leaner option.
Skip cilantro if preferred—it’s still delicious.
Adjust spice with jalapeños or spicy seasoning.
Store crema separately for freshness during meal prep.
Swap rice with cauliflower rice or more lettuce for low-carb version.
