Description
These taco meal prep bowls are packed with lean protein, fiber, and bold flavors. They are easy to make, low in calories, and perfect for meal prep!
Ingredients
Scale
- 1 lb lean ground beef (96/4)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp chipotle pepper powder
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup enchilada sauce or salsa
- 1 can (4 oz) diced green chiles
- 2 cups frozen cauliflower rice (or fresh)
- 1 can (15 oz) black beans, drained & rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, finely chopped (optional)
- 1 tsp chili powder
- 1 tbsp olive oil (optional)
- Optional Toppings: Lime juice, cilantro, shredded cheese, salsa, or Greek yogurt
Instructions
- Prepare the Veggie Stir Fry – Heat olive oil in a pan, add cauliflower rice, black beans, corn, bell peppers, and jalapeño. Sauté for 8-10 minutes. Season with chili powder.
- Cook the Beef Taco Mixture – In a separate skillet, brown the ground beef over medium heat. Add onion and garlic, cook until softened. Stir in spices, enchilada sauce, and diced chiles. Simmer for 5 minutes.
- Assemble the Bowls – Divide the veggie stir fry and beef mixture into four meal prep containers.
- Add Toppings – Garnish with lime juice, cilantro, shredded cheese, salsa, or Greek yogurt.
Notes
- Substitute ground beef with ground turkey, chicken, or a plant-based alternative.
- Mix cauliflower rice with regular rice for more texture.
- Store in airtight containers for up to 4 days in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Meal Prep, Dinner, Lunch
- Method: Stovetop
- Cuisine: Mexican-Inspired