Tex-Mex Ground Beef Rice Bowl Recipe

You want a dinner that hits hard in 30 minutes and doesn’t require a culinary degree? This Tex-Mex Ground Beef Rice Bowl slaps—big flavor, big comfort, zero drama.

We’re talking juicy spiced beef, zesty corn salsa vibes, creamy avocado, and a lime kick that makes every bite feel like a tiny fiesta.

It’s fast, filling, and budget-friendly, but still fresh enough to feel like a win. If your weeknight menu needs a hero, this is the one wearing the cape.

The Story Behind This Dish

This bowl started as a “clean out the fridge” move and turned into a weekly ritual. Ground beef meets pantry staples—tomato paste, canned corn, black beans—and suddenly you’ve got a Tex-Mex riff that tastes intentional, not accidental.

The rice is the canvas; the toppings are the flair. It’s the kind of bowl that satisfies after a long day and still tastes great the next morning.

Bonus: everyone at the table gets to customize like it’s a fast-casual line, but you keep the tip.

Tex-Mex Ground Beef Rice Bowl Recipe

Recipe by Wendy CarterCourse: Lunch

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

620

kcal

Things You’ll Need on Hand

• Ground beef: 1 lb (85–90% lean)

• Cooked rice: 4 cups (white, brown, or cilantro-lime)

• Onion: 1 small, diced

• Garlic: 3 cloves, minced

• Bell pepper: 1 medium, diced (any color)

• Tomato paste: 2 tablespoons

• Beef or chicken broth: 1/2 cup

• Black beans: 1 can (15 oz), drained and rinsed

• Corn: 1 cup (frozen, canned, or grilled kernels)

• Diced tomatoes or Rotel: 1 cup (drained if using canned)

• Spices: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1/4–1/2 tsp chipotle powder or cayenne, 1 tsp kosher salt, 1/2 tsp black pepper

• Lime: 1–2, cut into wedges

• Fresh cilantro: 1/4 cup, chopped

• Cheese: 1 cup shredded (cheddar, Monterey Jack, or pepper jack)

• Avocado: 1–2, sliced

• Sour cream or Greek yogurt: 1/2 cup

• Hot sauce or salsa: to taste

• Olive oil: 1 tablespoon (if needed)

Easy-to-Follow Instructions

• Cook the rice. Make 4 cups cooked rice using your preferred type. For extra flair, stir in lime juice, lime zest, and chopped cilantro at the end.
• Sauté aromatics. Heat a large skillet over medium-high. Add a drizzle of oil if your beef is very lean. Cook the diced onion and bell pepper for 3–4 minutes until softened. Add garlic; cook 30 seconds until fragrant.
• Brown the beef. Add ground beef to the skillet, breaking it up with a spatula. Cook 5–6 minutes until browned. Drain excess fat if needed.
• Bloom the spices. Stir in chili powder, cumin, smoked paprika, oregano, chipotle or cayenne, salt, and pepper. Cook 30–60 seconds to toast the spices—this is where flavor levels up.
• Make it saucy. Add tomato paste; cook 1 minute. Pour in broth and stir to create a glossy, slightly thick sauce that clings to the beef.
• Add the mix–ins. Stir in black beans, corn, and diced tomatoes. Simmer 3–5 minutes until heated through and slightly reduced. Squeeze in juice from half a lime and adjust salt.
• Assemble the bowls. Divide rice into bowls. Top with the saucy beef. Add cheese, avocado, a dollop of sour cream, cilantro, and a squeeze of lime. Hit it with salsa or hot sauce if you like chaos.
• Serve hot. Taste, tweak, and enjoy while the cheese gets melty and your willpower evaporates.

Make-Ahead & Storage Guide

• Meal prep: Cook the beef mixture and rice up to 4 days ahead. Store separately for best texture.
• Reheating: Microwave beef and rice with a splash of water or broth, covered, 60–90 seconds, stirring once. Stovetop works too over medium heat.
• Freezing: Beef mixture freezes well up to 3 months.
  

  Thaw overnight in the fridge and reheat gently. Skip freezing the avocado and dairy toppings.

• Fresh toppings: Add avocado, cilantro, and lime right before serving for peak flavor.

Why It’s Worth Making

• Fast and forgiving: It’s a 30-minute build with pantry MVPs.
• Custom-friendly: Great for picky eaters—everyone adds their own toppers.
• Balanced bowl:</-strong> Protein, fiber, carbs, and healthy fats without a spreadsheet.
• Budget win:</-strong> Ground beef + beans + rice = maximum value, minimum spend.

Nutrition Stats

Per serving (estimate): 620 calories; 32g protein; 68g carbs; 23g fat; 9g fiber; 980mg sodium (varies with salt and toppings).

Using brown rice adds more fiber; swapping Greek yogurt for sour cream trims fat; choosing 93% lean beef reduces fat by ~5–7g per serving.

FYI, avocado brings heart-healthy monounsaturated fats—worth it.

Don’t Do This!

• Don’t skip blooming spices. Raw spices taste flat; 30 seconds in hot fat wakes them up.
• Don’t drown it. Too much broth turns the beef soupy. You want clingy, not soggy.
• Don’t overcook the beef. Dry beef equals sadness. Pull it as soon as it’s browned.
• Don’t add avocado early. It browns fast—slice right before serving.
• Don’t forget acid. Lime at the end brightens everything.
  

  It’s the mic drop.

Recipe Variations

• Chicken or turkey swap: Use ground turkey or chicken; add 1 extra tablespoon oil and a pinch more salt for flavor.
• Cauli-rice low-carb: Swap rice with cauliflower rice; sauté with garlic and lime. Calories drop fast.
• One-pan quinoa: Stir 1 cup rinsed quinoa and 2 cups broth directly into the beef after browning; simmer covered 15 minutes.
• Spicy ranch drizzle: Mix Greek yogurt, lime juice, ranch seasoning, and hot sauce for a tangy topper.
• Street-corn vibes: Char corn in a dry skillet, then toss with cotija, chili powder, lime, and mayo for a bold topping.
• Veg-forward: Add zucchini, mushrooms, or spinach in step 2; go half-beef, half-lentils for a hearty hybrid.
• Cheesy skillet bake: After step 6, transfer to a baking dish, top with cheese, and broil 2–3 minutes for bubbly edges.

FAQ

Can I make this dairy-free?

Yes. Skip the cheese and sour cream, or use plant-based versions.

Add extra avocado and a drizzle of olive oil for richness.

What rice works best?

Long-grain white is classic, jasmine is aromatic, and brown rice adds chew and fiber. Cilantro-lime rice is the power move for brightness.

How do I make it less spicy?

Omit chipotle/cayenne and use mild chili powder. Keep hot sauce on the side so spice lovers can level up individually.

Can I cook this in an Instant Pot?

Yes.

Sauté aromatics and beef on Sauté mode, add spices, tomato paste, broth, beans, corn, and tomatoes. Pressure cook 2 minutes, quick release. Serve over cooked rice.

What if I only have taco seasoning?

Use 1 packet (about 2–3 tablespoons).

Reduce added salt and skip the other spices. Taste and adjust lime to balance.

How do I keep leftovers from drying out?

When reheating, add a splash of broth or water and cover. A quick stir halfway through brings back that saucy texture.

Is this kid-friendly?

Totally.

Keep spices mild, serve toppings on the side, and let them build their own bowl. Choice equals buy-in—parenting hack unlocked.

My Closing Thoughts

This Tex-Mex Ground Beef Rice Bowl is the definition of reliable: quick, flavorful, and endlessly customizable.

It’s the weeknight answer that doesn’t feel like settling, and the leftovers slap just as hard.

Keep the pantry staples stocked, throw in whatever veg needs love, and finish with lime. Simple system, big results—exactly how dinner should be, IMO.