Ground Beef Taco Bowls with Creamy Cilantro Sauce
These easy ground beed taco bowls are the perfect weeknight dinner. Simple ingredients, minimal hands on prep time and a creamy cilantro sauce topping the whole thing! You will feel like you got take out, but its much healthier!
Ingredients
Units
Scale
- 2 1/4 cup white rice
- 2/12 cups water
- 2 tbsp coconut oil, divided
- 1 green bell pepper, chopped
- 1 lb ground beef
- 2 tsp garlic powder
- 3 tsp cumin
- 1 1/2 tsp paprika
- 2 tsp chili powder
- 1/2 tsp dried oregano
- 1/8 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp black pepper
Creamy cilantro sauce
- 1 heaping cup cilantro, washed with most of the stems removed
- 1/4 cup mayo
- 1/2 small avocado
- juice of 1 lemon
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- pinch of black pepper
Suggested toppings
- shredded cheddar cheese
- finely shredded iceberg lettuce or my pickled lettuce
- chopped tomato
- hot sauce or salsa
- pickled onions
- extra chopped cilantro
Instructions
- If making your own rice in the instant pot, start that first. Add the rice and water to the instant pot basin, along with 1 tbsp coconut oil. Stir, cover and lock lid in place. Press the rice setting and allow it to cook.
- Prep any toppings you plan to use before cooking the meat. Shred lettuce, chop tomato, grate cheese, dice avocado, etc.
- Make the cilantro sauce next. Simply add all the ingredients to a blender or food processor and blend until smooth.
- Heat a large cast-iron skillet over medium heat with remaining 1 tbsp coconut oil for about 3 minutes. Add the bell pepper and stir, then add the ground beef. Use a wooden spoon to break the meat up into small pieces. Stir occasionally until the beef is almost cooked through. Add the seasonings and stir well to fully coat all the meat. Cook 3-5 minutes more and remove from heat.
- Assemble bowls with shredded iceberg lettuce on the bottom, top with rice, then meat, cilantro sauce and any desired toppings. Enjoy!