Beef Taco Rice Bowl
Prep: 15 minutes
Cook: 25 minutes • Serves: 4
2 teaspoons olive oil
1 small onion, chopped
1 pound 93% lean ground beef
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 cups instant whole grain brown rice
1 medium tomato, chopped
1/2 ripe avocado, peeled and sliced
3 cups shredded romaine lettuce
1 cup drained and rinsed canned no salt added black beans
1/3 cup Mexican-style shredded cheese
4 lime wedges
Plain nonfat Greek yogurt and/or fresh cilantro for garnish (optional)
1 small onion, chopped
1 pound 93% lean ground beef
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 cups instant whole grain brown rice
1 medium tomato, chopped
1/2 ripe avocado, peeled and sliced
3 cups shredded romaine lettuce
1 cup drained and rinsed canned no salt added black beans
1/3 cup Mexican-style shredded cheese
4 lime wedges
Plain nonfat Greek yogurt and/or fresh cilantro for garnish (optional)
1. In large skillet, heat oil over medium heat; add onion and cook 5 minutes or until tender, stirring occasionally. Stir in beef; cook 8 minutes or until browned, breaking up beef with side of spoon.
2. Stir in chili powder, cumin, garlic powder, salt and ground red pepper; reduce heat to low and cook 10 minutes. Cool slightly.
3. Prepare rice as label directs; divide into 4 bowls. Top rice with beef mixture, tomato, avocado, lettuce, beans and cheese; serve with lime wedges garnished with yogurt and cilantro, if desired.
Approximate nutritional values per serving:
540 Calories, 20g Fat (6g Saturated), 80mg Cholesterol,
530mg Sodium, 57g Carbohydrates, 3g Sugar, 10g Fiber, 36g Protein