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Beef & Bean Taco Bowl
Makes 4


  1. Heat oil in large skillet set over medium-high heat. Cook beef, onion and taco seasoning 5 to 8 min. until meat starts to brown. Stir in 1/4 cup (60 mL) water. Reduce heat to medium-low. Continue to cook until most of the liquid is evaporated and beef is cooked through.
  2. Divide rice among 4 bowls. Top with beef mixture, lettuce, black beans, red pepper, cheese, salsa and green onions. Serve with dollop of sour cream, if desired.


Substitute sour cream with guacamole.

Substitute ground chicken, turkey or pork for the beef, if desired.

Use any leftovers as a filling in burritos or quesadillas.

Fold leftover beans into guacamole or salsa or add to salads.

  • 1 tbsp (15 mL) canola oil
  • 1 lb (500 g) extra lean ground beef
  • 1 onion, finely chopped
  • 1 tbsp (15 mL) taco seasoning
  • 1 cup (250 mL) white rice, cooked according to package directions
  • 2 cups (500 mL) shredded romaine lettuce
  • 1 1/2 cups (375 mL) canned black beans, drained and rinsed
  • 1 small red pepper, finely chopped
  • 1 cup (250 mL) shredded Monterey Jack cheese
  • 1 cup (250 mL) Compliments Organic Mild Salsa
  • 2 green onions, finely sliced
  • 1/3 cup (75 mL) sour cream (optional)