Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 2 cups cooked white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups shredded romaine lettuce, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 large avocado, diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup red onion, finely diced
  • fresh cilantro
  • 2 limes, cut into wedges

Instructions:

  1. Heat olive oil in the skillet over medium-high heat until it shimmers.
  2. Add the ground beef, spread in an even layer, and leave undisturbed for 3 minutes to develop a brown crust.
  3. Break the meat apart with a spoon and cook until no longer pink.
  4. Stir in the taco seasoning and water; simmer for 3-5 minutes until the liquid reduces into a glossy glaze.
  5. Push meat to one side of the pan and add corn, sautéing over high heat for 2-3 minutes until charred and golden-brown.
  6. Divide cooked rice evenly between four bowls.
  7. Scoop seasoned meat and black beans over the rice.
  8. Add chopped romaine, charred corn, and diced tomatoes to the sides.
  9. Top with diced avocado, shredded cheese, and red onion. Garnish with cilantro and lime wedges.