Ingredients:

  • 1 lb lean ground beef (90% lean or higher)
  • 1 tbsp olive oil
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 2 cups cooked brown rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1/2 red onion, finely diced

Instructions:

  1. Heat olive oil in a 12-inch skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-colored and no longer pink. Drain excess fat if necessary.
  2. Stir in the taco seasoning and water; simmer for 3-5 minutes until the liquid reduces into a thick, glossy glaze that clings to the meat.
  3. In a large mixing bowl, combine the cooked rice, drained black beans, and thawed corn. Fold in the fresh lime juice and chopped cilantro, stirring gently until fragrant.
  4. Divide the rice mixture evenly among four bowls. Spoon a generous portion of the seasoned beef over the center.
  5. Arrange the halved cherry tomatoes, diced red onion, and avocado in sections around the beef.