Floating Taco Bowls

 

FLOATING TACO BOWLS WITH CREAMY LIME DRESSING

yield: 6 SERVINGS

 

prep time: 20 MINS

cook time: 45 MINS

total time: 1 HR 5 MINS

INGREDIENTS

Tacos:

• 1 1/2 pounds lean ground beef or ground turkey
• 1/2 cup chopped onion
• 2-3 cloves garlic, finely minced or 1 teaspoon garlic powder
• 1 can (6-ounces) tomato paste
• 1 can (15-ounces) tomato sauce
• 3 cups chicken broth, I use low-sodium
• 1/2 cup long grain, basmati, or jasmine white or brown rice
• 1 can (15-ounces) black or pinto beans, rinsed and drained
• 1 tablespoon chili powder (see note)
• 2 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon paprika, smoked or sweet
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper

Creamy Lime Dressing:

• 1 cup buttermilk
• 1/2 cup mayonnaise
• 4 ounces cream cheese, light or regular, softened to room temperature
• 1/4 cup fresh cilantro, more or less to taste
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Pinch of black pepper

Toppings:

• Corn chips, lightly crushed
• Shredded cheese
• Chopped lettuce
• Chopped tomatoes
• Sliced olives
• Sliced or chopped avocados

INSTRUCTIONS 

• Stovetop Directions: In a deep 12-inch skillet, electric skillet, or saucepan set over medium heat, cook the ground beef or turkey, onion, and garlic with a pinch of salt and pepper. Break the meat into small pieces as it cooks; continue cooking until the meat is no longer pink. Drain excess grease and return to the heat.
• Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine. Bring to a simmer and cook for 30-35 minutes until the rice is tender. Stir often and moderate heat to prevent sticking.
• Slow Cooker Directions: brown the ground beef or turkey, onion and garlic the same as in step #1 above. Transfer the mixture to a 5-quart or larger slow cooker. Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine.
• Cover and cook on low for 4-5 hours or on high for 2-3 hours.
• For the dressing: combine all the ingredients together in a blender and process until smooth.
• Serve the taco meat over crushed corn chips. Top with shredded cheese, lettuce, dressing, and any additional toppings your heart desires (like, tomatoes, olives, avocados, etc).

NOTES

Rice: if using brown rice, I'd suggest increasing the broth by 1 additional cup.

Chili Powder: because chili powder is a blend of spices, different brands have varying degrees of heat. Moderate as needed in the recipe if you want to lessen or increase the heat.

Dressing: the dressing can be made several days in advance - the flavors get better if made a day ahead of time, but it's delicious whipped up the night of, too.

Instant Pot: I have not tried this in the Instant Pot/pressure cooker yet.