Shredded Beef Taco Bowls
Turn leftover shredded beef into a bold, colorful taco bowl dinner in about 15 minutes. Precooked beef is simmered with Taco‑Bout‑Tasty! seasoning, tomato sauce, and sweet corn, then served over rice and topped with fresh radishes, avocado, tomato, black olives, and your favorite salsa, making these bowls genuinely crave‑worthy. Plus, they’re endlessly customizable to please the whole family.
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Servings: 4
Ingredients
Rice
- 2 cups cooked jasmine or brown rice, (See Notes)
Beef and corn
- 1 tablespoon avocado oil or olive oil
- 1 1/2 pounds cooked shredded beef, (See Notes)
- 3 tablespoons Taco-Bout-Tasty! seasoning
- 1 (8-ounce) can organic tomato sauce
- 1 cup frozen organic sweet corn
Toppings
- 4-6 radishes, sliced or quartered
- 4 scallions, sliced
- 2 medium tomatoes, diced (or pico de gallo)
- 2 ripe avocados, pitted, peeled, and sliced
- 1 (6-ounce) can ripe pitted olives, drained and sliced
- Chopped cilantro
- Salsa
- Minced jalapeño, (optional, for heat)
- 1 lime, cut into wedges
Instructions
Rice
- Cook jasmine or brown rice according to package directions. Alternatively, pull batch-cooked rice from the refrigerator and reheat it, or heat a pouch of precooked jasmine or brown rice according to package directions. For a grain-free option, see the cauli-rice variation in the Notes.
Beef and corn
- Heat the oil in a large skillet over medium heat. Add the shredded beef and stir to separate the shreds. Add the Taco-Bout-Tasty! seasoning and tomato sauce, stirring to coat the meat evenly. Next, add the frozen corn and cook, stirring occasionally, for about 5 minutes until the corn is heated through.
Assembly
- Spread a layer of rice into each bowl and top with the beef and corn mixture. Then, arrange the radishes, scallions, tomato, avocado, and black olives around the bowl and sprinkle cilantro on top. Finally, add a spoonful of salsa and a squeeze of lime if you have it. Serve immediately.
Notes
Grain-free option: Substitute cauli-rice for the jasmine or brown rice, or serve the taco meat over a bed of lettuce.
Shredded beef: See How to Make Shredded Beef 4 Ways for the full method and seasoning options.
Protein variation: Shredded chicken, pork, or venison work beautifully with the same skillet method and Taco-Bout-Tasty! seasoning.
Prep tip: For extra smoky sweetness, char the corn in a dry skillet for a couple of minutes before adding it to the beef. It adds a depth of flavor that’s worth it.
Storage tip: Store the rice and meat-corn mixture separately in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months. Prep fresh toppings just before serving for the best texture.