Ground Beef Taco Bowls with Avocado Crema

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

For the ground beef:

• 1 lb ground beef (grass-fed preferred)
• 1 to 1½ tablespoons Siete Mild Taco Seasoning

For the rice:

• 1 cup jasmine or long-grain white rice
• 2 cups water or broth
• Zest and juice of 1 lime
• 1/3 cup chopped cilantro
• 1 tablespoon olive oil
• Salt, to taste

For the beans:

• 1 (15-oz) can black beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Splash of water or broth, if needed

For the avocado crema:

• 1 ripe avocado
• 1/4 cup sour cream (or Greek yogurt)
• Juice of 1 lime
• 2 tablespoons cilantro leaves
• 1 small garlic clove
• Salt, to taste
• 2–3 tablespoons water (to thin, as needed)

Optional toppings:

• Diced tomato
• Shredded lettuce
• Pickled onions or thinly sliced red onion
• Sliced jalapeños
• Extra cilantro
• Queso fresco or shredded cheese
• Tortilla chips

Method

1. Prep the fresh ingredients: Start by prepping your fresh ingredients to streamline the cooking process. Mince one garlic clove for the beans (you can leave the one for the crema whole), zest and juice the lime, and chop the cilantro. If you’re using toppings, go ahead and dice the tomato, slice the red onion and jalapeños, and shred the lettuce. Set everything aside and within reach.

2. Make the cilantro-lime rice: Rinse the rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water or broth and a pinch of salt to a boil. Add the rice, lower the heat, cover, and simmer for 15–18 minutes or until tender. Remove from heat, fluff with a fork, and stir in the lime zest, lime juice, olive oil, and chopped cilantro.

3. Cook the ground beef: Using a bowl, combine the raw ground beef with the Siete Mild Taco Seasoning. Mix thoroughly until the seasoning is fully worked into the meat. Heat a skillet over medium heat, then add the seasoned beef. Cook, breaking it apart with a spoon, until browned and fully cooked through (about 6–8 minutes).

4. Prepare the smoky beans: In a small skillet, heat the olive oil over medium. Add the minced garlic and sauté for 30 seconds. Stir in the black beans, smoked paprika, cumin, salt, and pepper. Warm through for a few minutes, adding a splash of water or broth if the beans seem dry.

5. Make the avocado crema: In a blender or food processor, combine the avocado, sour cream, lime juice, garlic, cilantro, and salt. Blend until smooth, adding water a tablespoon at a time until it reaches a creamy, drizzle-ready consistency.

6. Assemble the bowls: Spoon a layer of cilantro-lime rice into each bowl, then add the seasoned ground beef and smoky beans. Top with your favorite add-ons, like diced tomatoes, shredded lettuce, pickled onions, jalapeños, extra cilantro, and a sprinkle of queso fresco or shredded cheese. Finish with a generous drizzle of avocado crema, and if you’d like a little crunch, serve with tortilla chips on the side.

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