High Volume Taco Meal Prep Bowls

About This Recipe

Highly customizable taco bowls with tons of veggies and spicy ground beef.

Ingredients

• 12 oz bag Frozen Cauliflower Rice
• 15 oz can Black Beans (drained and rinsed)
• 15 oz can Whole Kernel Corn (drained and rinsed)
• 2 medium Bell Peppers (I used a red and green)
• 1-2 Jalapeño Peppers (optional)
• 1/2-1 Tbsp Chili Powder ((to spice preference))
• 1 Tbsp Olive Oil (optional)
• 1 lb Ground Beef (I used 96/4 from HEB)
• 1 medium (200g Yellow Onion, diced)
• 5 cloves 25g Peeled Garlic, minced
• 2 tsp Paprika
• 1/2 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Cumin
• 1/4-1 tsp Crushed or Ground Chipotle Pepper (or chili powder (to spice preference))
• 1/2 C 120g Enchilada Sauce , or salsa
• 4 oz can Diced Green Chiles

Instructions

1. Microwave the cauliflower rice for 4-5 minutes while you prep the bell pepper, jalapeño, onion, garlic, black beans, and corn.
2. When all your vegetables are prepped, heat the olive oil in a large skillet over medium-high heat. Add the cauliflower rice, beans, corn, and peppers to the skillet. Briefly stir and then leave untouched for about 4-5 minutes to develop a bit of char on the bottom. Add the chili powder after 5 minutes and stir everything together. Continue cooking for another 5 minutes or so.
3. Add the beef, onion, and garlic to a separate large skillet over medium-high heat and break the beef apart. Cook until no pink remains before reducing the heat to medium-low, adding the dry spices, enchilada sauce, and diced chiles. Simmer for about 5 minutes to let all the flavors get acquainted.
4. To make the 4 meal prep bowls, add 1 cup or 200 grams of each mixture to a bowl or container. Squeeze a bit of fresh lime juice, garnish with cilantro, and add any other toppings you'd like when serving.