Easy Ground Beef Taco Bowls (One-Skillet Dinner)

These easy ground beef taco bowls are one of my go-to weekly dinners because they’re quick, customizable, and can be used in so many different ways.

You can cook some rice, add your favorite toppings, and make a delicious taco bowl. Grab a tortilla and turn the same meat into tacos, burritos, or quesadillas. Or pile everything onto tortilla chips and make nachos.

The possibilities are endless!

This is also one of my favorite meals to prep ahead because the meat mixture stores and reheats so well. Add some rice and meat to your meal prep containers, keep your cold toppings separate, and lunch is handled.

We make this almost every week, and I love having a dinner that doesn’t require a whole production.

Why You’ll Love These Ground Beef Taco Bowls

• Quick and easy: The meat mixture cooks in one skillet, and dinner can be ready in about 25 minutes.
• Customizable: Everyone can turn the same ingredients into whatever they’re craving.
• Great for meal prep: Make a big batch and use it for lunches or another dinner.
• Easy ingredients: Most of the ingredients can hang out in your pantry or freezer until you need them.
• A little extra protein and fiber: I add black beans to the beef to make the mixture more filling.

This is a great dinner to keep in your back pocket for the nights when you completely forgot to plan something.

Ingredients

Here’s what you’ll need for the taco meat mixture:

• 2 pounds ground beef
• 1 bag frozen pepper and onion medley
• 1 can black beans, drained and rinsed
• 2 tablespoons taco seasoning, plus more to taste
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste

I also like adding garlic while I’m browning the beef. It’s not listed in my original recipe card, but it’s something I often throw in for extra flavor.

My Favorite Taco Bowl Toppings

The meat is just the starting point. Here’s what we like to add:

• Rice
• Shredded Mexican cheese
• Salsa or hot sauce
• Guacamole
• Queso
• Tortilla chips
• Lettuce

We love Old El Paso Creamy Mild Queso Sauce and Taco Bell Mild Sauce on ours.

Use whatever your family likes. This is your dinner.

Equipment

You don’t need much for this recipe:

• Large skillet
• Ground beef masher or spatula
• Strainer
• Can opener

I bought a ground beef masher a while back, and I wish I’d gotten one sooner. It makes breaking up ground beef so much easier.

Ingredient Notes & Substitutions

Ground beef: Use your preferred ground beef. If there’s excess fat after browning it, drain it before adding everything else.

Frozen peppers and onions: You can absolutely use fresh vegetables if you prefer.

I love fresh produce too, but I’ve wasted plenty of vegetables by letting them go bad before I got around to cooking them. Those frozen bags are lifesavers when I need dinner to happen quickly.

Black beans: Drain and rinse them before adding them to the skillet. I love adding black beans for the extra protein and fiber.

Taco seasoning: The recipe card gives you a starting measurement, but I measure seasonings with my heart. I keep adding and tasting until I get the flavor I want.

How to Make Ground Beef Taco Bowls

If you’re a visual person, I’ve got you! Follow the step-by-step photos below, or watch the video to see how everything comes together.

Step 1: Brown the Ground Beef

Add the ground beef to a large skillet over medium-high heat. Break it apart with your ground beef masher or spatula and cook until it’s completely browned.

I like adding salt, pepper, and garlic while the beef cooks to give it a little more flavor.

Once the beef is fully cooked, drain the excess fat.

Step 2: Add the Black Beans and Vegetables

Drain and rinse your black beans, then add them to the skillet.

Open your bag of frozen peppers and onions and dump those in too.

Yes, you can chop fresh vegetables instead if you’re feeling ambitious. 😂 But frozen vegetables make this recipe so convenient.

Stir everything together and let the vegetables cook through.

Drain and rinse your black beans. I love to add the black beans for more protein and added fiber.

Step 3: Season the Taco Meat

Add the taco seasoning, salt, and pepper.

Like I said, I don’t measure this perfectly. I pour on what looks like too much seasoning, but somehow it never is. 😂

Stir everything together and taste as you go, adding more seasoning or salt if needed.

Keep cooking until the vegetables are tender and everything is heated through.

Step 4: Build Your Taco Bowls

Add your rice to a bowl, spoon the seasoned beef mixture over the top, and finish with your favorite toppings.

I usually add cheese, queso, hot sauce, and whatever else sounds good.

Grab some tortilla chips for the side, and dinner is ready!

My Easy Mexican-Inspired Rice

If you want to add rice to your bowls, here’s the shortcut I use.

I make 1 cup of Minute Rice with about 1 teaspoon of tomato bouillon. Stir it together with the water and microwave according to the rice package instructions.

It’s not authentic Mexican rice, but it’s quick, easy, and adds a little more flavor to the bowl.

You can also make rice the traditional way and stir in the seasoning. I like using broth instead of water sometimes for extra flavor.

Five Ways to Use This Taco Meat

This is where the recipe really comes in handy. You don’t have to eat the exact same taco bowl every time you make it.

1. Taco Bowls

My classic version! Add rice, the seasoned beef mixture, cheese, queso, hot sauce, and all your favorite toppings.

I like having tortilla chips on the side for a little crunch.

2. Tacos or Quesadillas

Grab some tortillas, add the meat, sprinkle on Mexican cheese, and finish with whatever toppings you like.

This picture is of tacos I made for my daughter. She doesn’t want all the extra stuff. She’s basic. 😂

For quesadillas, add the meat and cheese between tortillas and cook until the cheese melts and the outside gets crispy.

3. Burritos

Add the beef mixture, rice, cheese, and your favorite fixings to a large tortilla, then roll it up.

We like using Carb Balance tortillas for the added fiber.

4. Nachos

Pile tortilla chips onto a plate, add your beef mixture and cheese, then warm everything until the cheese melts.

Finish with queso, salsa, guacamole, or whatever else you’re craving.

Sometimes a giant plate of nachos is exactly what you need.

5. Taco Salad

Feeling like something fresh? Taco salad is AMAZING.

Add your meat and toppings to a big bed of lettuce. You can even crush a few tortilla chips on top for some extra crunch.

Same meat mixture, completely different dinner.

Tips for Success

Season to taste. Start with the measurements in the recipe card, then adjust based on your preferences. I want to taste the taco seasoning without having it completely overpower everything else.

Keep frozen vegetables stocked. Having a bag of peppers and onions in the freezer makes it easy to throw this dinner together when you don’t have fresh vegetables.

Prep your toppings while the meat cooks. Get the rice going, shred your cheese, and pull out your sauces so everything is ready at the same time.

Make extra for lunch. This is one of my favorite meal prep recipes because the meat mixture reheats so well.

Storage & Reheating

Store the cooked taco meat mixture in an airtight container in the refrigerator for up to 3–4 days.

For meal prep, divide the rice and meat between individual containers. Keep lettuce, guacamole, and other cold toppings separate until you’re ready to eat.

Reheat the meat and rice in the microwave until steaming hot, then add your toppings.

You can also freeze the cooled meat mixture in an airtight, freezer-safe container for a future dinner. Thaw it safely in the refrigerator before reheating.

Frequently Asked Questions

Can I use fresh peppers and onions instead of frozen?

Absolutely! Chop your fresh vegetables and add them to the skillet. Cook until they’re tender before serving.

I use frozen because it’s convenient and I don’t have to worry about the vegetables going bad before I use them.

Can I make the taco meat ahead of time?

Yes! It’s one of my favorite meals to prep ahead.

Cook the meat mixture, refrigerate it, and reheat it when you’re ready to assemble your bowls, tacos, burritos, or nachos.

What can I serve with ground beef taco bowls?

Rice, shredded lettuce, tortilla chips, cheese, guacamole, salsa, queso, and hot sauce are all great options.

You can also skip the rice and turn it into a taco salad.

Are the nutrition facts for the entire taco bowl?

No. The nutrition estimate in the recipe card is for the taco meat mixture only, divided into eight servings.

Rice, cheese, queso, tortillas, chips, and other toppings are not included. Your finished bowl’s nutrition will depend on what you add and how much you serve.

The Easiest Dinner In Your Rotation

These ground beef taco bowls are one of those dinners I keep coming back to because they’re easy, delicious, and everyone can make them exactly how they like.

When you need a quick dinner, whip up the taco meat mixture and let your heart decide.

Want a bowl? Nachos? Tacos? Burritos?

You can have whatever you like. 😂

If you try this recipe, I’d love to hear what you think! Leave a comment and star rating below.

Love ya!

Jules

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