Floating Taco Bowls with Creamy Lime Dressing
Ingredients
The taco filling
-
1½
pounds
lean ground beef or ground turkey
-
½
cup
chopped onion
-
2-3
cloves
garlic, finely minced or 1 teaspoon garlic powder
-
1
can
tomato paste (6-ounces)
-
1
can
tomato sauce (15-ounces)
-
3
cups
chicken broth
-
½
cup
long grain, basmati, or jasmine white or brown rice
-
1
can
black or pinto beans, rinsed and drained (15-ounces)
-
1
tablespoon
chili powder
-
2
teaspoons
ground cumin
-
1
teaspoon
salt
-
½
teaspoon
paprika, smoked or sweet
-
½
teaspoon
dried oregano
-
¼
teaspoon
black pepper
The creamy lime dressing
-
1
cup
buttermilk
-
½
cup
mayonnaise
-
4
ounces
cream cheese, softened
-
¼
cup
fresh cilantro
-
2
tablespoons
fresh lime juice
-
1
teaspoon
salt
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
pinch
black pepper
Toppings
-
Corn chips, lightly crushed
-
Shredded cheese
-
Chopped lettuce
-
Chopped tomatoes
-
Sliced olives
-
Sliced or chopped avocados
Instructions
- Cook the ground beef or turkey, onion, and garlic in a skillet until the meat is no longer pink.
- Drain excess grease and return to heat.
- Add tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano, and pepper. Stir to combine.
- Bring to a simmer and cook for 30-35 minutes until the rice is tender.
- For slow cooker, transfer the browned mixture to a slow cooker and add remaining ingredients. Cook on low for 4-5 hours or high for 2-3 hours.
- For the dressing, blend all dressing ingredients until smooth.
- Serve the taco meat over crushed corn chips and top with cheese, lettuce, dressing, and desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
447
Total fat
16g
Total carbohydrates
43g
Total protein
35g
Sodium
2561mg
Cholesterol
88mg
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