Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
For the Base:
- 1 cup cooked quinoa or rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes
- ½ cup diced red onion
- ½ cup chopped fresh cilantro
For the Taco Meat:
- 1 lb ground beef (or ground turkey or plant-based alternative)
- 1 packet (about 2 tablespoons) taco seasoning
- ¼ cup water
For the Toppings:
- 1 cup shredded lettuce
- ½ cup diced avocado
- ½ cup shredded cheese (cheddar, cotija, etc.)
- ½ cup sour cream or Greek yogurt
- Sliced jalapeños (optional)
- Lime wedges, for garnish
Instructions:
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat. Add the taco seasoning and water, and simmer for a few minutes until the meat is coated in the seasoning. Set aside.
- In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, tomatoes, red onion, and cilantro. Toss gently to combine.
- In individual serving bowls, layer the base mixture with the taco meat.
- Top each bowl with shredded lettuce, diced avocado, cheese, and a dollop of sour cream or Greek yogurt.
- If desired, for the adult version add sliced jalapeños for a bit of heat. Serve the taco bowls with lime wedges on the side for a zesty kick.
Notes:
- Feel free to customize your taco bowl with additional toppings like diced bell peppers, olives, or salsa.
- For a vegetarian version, replace the meat with cooked and seasoned plant-based protein or extra beans.
- Adjust the level of spiciness by using mild or hot taco seasoning, or by adding more jalapeños.
- You can use brown rice, white rice, or any other grain of your choice as the base.
- Feed your baby a “deconstructed version” of this bowl, providing them with age-appropriate and manageable portions of the individual components.
