Development recipe. Not yet kitchen-tested; timing, yield and storage guidance are provisional. Images are illustrative.
Beef & Black Bean Taco Bowls
Seasoned beef, black beans and rice with crisp lettuce, tomatoes and a yogurt-lime spoonful.
- Prep15 min
- Cook20–25 min
- Total35–40 min
- Serves4
Illustrative serving suggestion.
Ingredients
- 1 cup / 185 g dry long-grain white rice
- Water as directed on the rice package
- 1 lb / 450 g ground beef
- 1 small yellow onion, diced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon fine salt
- 1 can black beans, 15 oz / 425 g, drained and rinsed
- ¼ cup / 60 ml water, plus a little if needed
- 2 cups shredded romaine lettuce
- 1 cup diced tomatoes
- ½ cup / 55 g grated sharp cheddar
- ½ cup / 120 g plain Greek yogurt, pasteurized
- 1 tablespoon lime juice
Method
- Cook the rice with the amount of water and timing on its package. Keep it hot while finishing the other components.
- Cook the ground beef and onion in the skillet over medium heat, breaking the meat into small pieces, for approximately 8–10 minutes. Check that the beef reaches 160°F / 71°C; continue cooking if needed. Drain excess fat carefully.
- Add cumin, paprika, oregano and salt. Stir for 30 seconds, then add beans and ¼ cup water. Simmer for 4–5 minutes until the beans are hot; add a little water if the mixture becomes dry.
- Stir yogurt and lime juice together in a small bowl.
- Divide rice and the beef-bean mixture among four bowls. Add lettuce, tomatoes, cheddar and yogurt sauce. Keep cold toppings separate from hot components if packing leftovers.
Equipment
- Lidded saucepan
- Large skillet
- Food thermometer
Storage
Refrigerate promptly in separate shallow containers. Use cooked components within 3–4 days and reheat them to 165°F / 74°C; use fresh toppings sooner if needed. Do not leave cooked rice sitting out.
Variations
- Omit cheddar and yogurt and add avocado for a version without intentionally added milk.
- Brown rice takes longer; follow its package directions and allow extra cooking time.
Allergens
Milk. Check the labels of the products you buy and consider cross-contact; this is not an allergen-free promise.
Explore the product concept
Optional. These Simply Pasture product concepts are not required to make this recipe and are not available for purchase.
Kitchen safety
Keep perishable food at 40°F / 4°C or below. Refrigerate within 2 hours, or within 1 hour above 90°F / 32°C. Divide hot leftovers into shallow containers. Follow any earlier package or ingredient limit. Keep raw meat and its juices away from ready-to-eat foods, use pasteurized dairy, and use the internal temperature specified in the method rather than color or timing alone.
- Safe Minimum Internal Temperatures — FoodSafety.gov
- Cold Food Storage Chart — FoodSafety.gov
- Preventing Food Poisoning — Centers for Disease Control and Prevention
