Ingredients
1 lb lean ground beef (85% lean)
1/2 cup uncooked brown rice
1 cup cooked black beans
1/2 cup frozen corn kernels
1/2 cup diced tomatoes
1/4 cup chopped fresh cilantro
1/4 cup crumbled reduced-fat queso fresco
1/2 avocado, sliced
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped white onion
1 lime, cut into wedges (for serving)
Instructions
Rinse and drain brown rice; cook according to package instructions with 1 cup water.
Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned without searing.
Add cumin, chili powder, paprika, garlic powder, salt, and pepper to beef; stir to coat.
Add chopped white onion and frozen corn to the skillet; sauté 3-4 minutes until tender.
To assemble bowls: layer cooked rice in 4 serving bowls. Top with beef mixture, black beans, tomatoes, cilantro, and avocado. Sprinkle with cheese. Serve with lime wedges.
Notes
Meal prep: Store cooked rice and seasoned beef separately in airtight containers for up to 3 days.
Substitute brown rice with cauliflower rice for a low-carb option.
Use any hardening cheese like shredded cheddar if unavailable.
Adjust spice level by adding minced jalapeños or sliced serrano peppers.
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 60mg