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The Ultimate Taco Bowl

The Ultimate Taco Bowl
This Taco Bowl is perfect for easy weeknight eating. Everyone can build their own to make it exactly how they’d like! Plus, it’s the best leftovers.

Recipe courtesy of Teri Turner at nocrumbsleft.

Yield: 4 servings


Preparation Instructions:

In a large pan, over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, use your hands to crumble the ground beef into the pan in a single layer. After 2 minutes, add the fajita seasoning and cook until the beef starts to brown slightly. Add the Spanish paprika and, using a wooden spoon, begin to break the meat up into pieces. Flip and continue to cook until deeply browned and delicious, 8 to 10 minutes total. Remove and set aside.

In a food processor or blender, add ½ cup store bought salsa and ½ cup sour cream. Blend until fully combined and set aside.

In each of 4 bowls, make a bed of greens and sprinkle some salt. Divide the rice, beef, avocado, cheese, tomatoes, radish, and jalapeño slices among the bowls. Top each salad off with 1 tablespoon freeze-dried corn and ½ tablespoon of freeze-dried shallots, some marinated red onions, a dollop of sour cream and tortilla chips. Serve with chopped cilantro, creamy salsa, and lime wedges. Enjoy!

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