Name: Beef taco bowls with yogurt dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/3 cup water; 3/4 tsp salt; 1 tbsp lime juice; 1/2 cup fresh cilantro, chopped; 5 oz 93% lean ground beef; 3 1/2 tbsp canned black beans, drained and rinsed; 1/2 tsp canola oil; 2 1/4 tsp taco seasoning; 2 tbsp water; 1/3 cup cherry tomatoes, halved; 1.5 oz romaine lettuce, shredded; 2 tbsp red onion, finely diced; 1/4 cup plain nonfat Greek yogurt; 1/4 tsp garlic powder

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Stir in half the lime juice and half the cilantro just before serving.
While the rice cooks, heat the oil in a 12-inch skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, for 6 minutes until browned and cooked through. Done when browned throughout, 160°F.
Add the black beans, taco seasoning, and water to the skillet. Reduce heat to medium-low and simmer for 4 minutes until the liquid has thickened and coats the beef and beans.
In a small bowl, whisk together the Greek yogurt, the remaining lime juice, the rest of the cilantro, the garlic powder, and a pinch of salt until smooth.
Spoon the cilantro-lime rice into a bowl. Top with the beef and bean mixture, then the romaine, cherry tomatoes, and red onion. Drizzle the Greek yogurt dressing over the top and serve.

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Ingredients

Instructions

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