When you’re craving a flavor-packed meal, these easy Taco Bowls are super customizable, crowd-pleasing and meal prep friendly. They are built on a base of fluffy cilantro lime rice and loaded with tender, slow-cooked shredded beef. Yum!
Honestly, this is the best taco bowl to have on rotation. It’s inspired by classic Mexican dishes, but with the flexibility to suit your schedule and taste buds. Whether you’re into taco salad bowls or a warm, hearty dinner, this recipe makes it happen.
If you like this Taco Bowl Recipe, try my Short Rib Tacos, this Taco Bowl with Shredded Beef and my Easy Vegan Black Bean recipe. Check out my round up of Gluten Free Lunches for more foodie inspiration.
Why you’ll love this gluten free recipe
These easy taco bowls come together in no time and are ideal for a quick weeknight meal or batch cooking for the week ahead.
The beef is seasoned with a yummy homemade taco seasoning and the bowls can be topped with everything from black beans and lettuce to avocado, sour cream, pico de gallo or salsa.
These customizable taco bowls mean everyone gets exactly what they want. No fuss, all flavor.
Plus, there’s hardly any washing up, once the prep is done!
Ingredients and substitutions
Crockpot shredded beef: If you haven’t made it yet, try my Crockpot Shredded Beef for Tacos recipe. You can also swap in beef chuck roast, brisket or even pulled chicken.
Cooked rice: Use white rice, brown rice or even cilantro-lime rice. For a low-carb alternative, try cauliflower rice or shredded lettuce.
Pickled red onions: These add a bright, tangy crunch that cuts through the richness of the beef. You can also try quick-pickled jalapeños instead.
Cotija cheese or dairy-free feta: This just adds a salty, crumbly texture and a pop of creaminess. If you’re dairy-free, crumbled plant-based feta works beautifully too. Shredded vegan cheddar is another option.
Arugula: This is the green element Taco Bowls need. Sub with baby spinach, shredded romaine or a spring mix.
Jalapeno sauce or avocado ranch: I love how this creamy dressing brings it altogether.
Chopped green onions: Sprinkle over the top just before serving for a little bite and brightness.
Directions (step by step)
Prepare the rice: Cook 4 cups of rice according to the package instructions. Once done, fluff the rice with a fork to separate the grains.
Build the base of the taco bowl recipe: Scoop 1 cup of cooked rice into each of four serving bowls. Next, add 1 cup of warm crockpot shredded beef over the rice in each bowl.
Add the toppings: Divide the pickled red onions, cotija cheese (or dairy-free feta), and arugula evenly among the taco bowls. Drizzle each bowl with your choice of jalapeno sauce or avocado ranch.
Sprinkle chopped green onions over the top for a fresh finish. Season with salt and pepper.
Expert tips and tricks
Sear your beef before slow cooking: Searing the short ribs or beef chuck before placing them in the crockpot adds rich, caramelized flavor to the final dish. Worth the extra step, if you have time.
Warm the rice before assembling the taco bowls: Room temperature rice can make the Taco Bowls feel flat. Give your rice a quick reheat.
Customize the base: Play around with alternatives to rice like quinoa, shredded lettuce, cauliflower rice or even some grilled veggies.
Don’t skip the sauce: Whether it’s jalapeno sauce, avocado ranch, chipotle crema or a little Greek yogurt, a drizzle of sauce pulls the whole bowl together. Make extra, trust me, someone will want more.
Make it a taco bar: Serve the ingredients buffet-style and let everyone build their own taco bowls.
Storage and meal prepping
You can make the beef and rice ahead of time. 2-3 days is good.
Keep any leftovers in airtight containers in the fridge. Rice and beef can be stored together, but keep the greens and sauces separate to maintain texture and freshness.
To freeze leftover beef for Taco Bowls, cool it completely and freeze in portions in a freezer-safe container or bag. It’ll keep for up to 3 months.
Thaw overnight in the fridge and reheat before serving. I don’t recommend freezing anything other than the rice.
Variations
Ground beef taco bowls: Switch the shredded beef for seasoned ground beef. It cooks quickly in a skillet and is a time saver.
Chicken taco bowls: Use shredded rotisserie chicken, grilled chicken or ground chicken if you like.
Ground turkey taco bowls: A leaner alternative to beef, ground turkey works well with taco spices and keeps the bowls hearty but lower in fat.
Low-carb taco bowls: Skip the rice and serve everything over cauliflower rice or a bed of chopped lettuce.
Vegetarian taco bowls: Replace the meat with black beans, spiced lentils or grilled veggies. Add guacamole, corn or roasted sweet potatoes.
Spicy taco bowls: Add extra jalapenos, hot sauce or a spicy chipotle crema. Spicy shredded chicken or chili-lime ground beef also works great.
Crunchy taco bowls: Top your bowl with crushed tortilla chips, crispy onions or roasted chickpeas. A sprinkle of toasted pepitas also adds great texture.
FAQs
Can I make the shredded beef ahead of time?
Yes! The crockpot shredded beef can be made up to 3 days in advance and stored in an airtight container in the fridge. Reheat gently on the stovetop or in the microwave with a little broth to keep it juicy.
What type of rice works best for taco bowls?
Long grain white rice, brown rice or even cilantro-lime rice are all great options.
Is this recipe gluten free?
Yes, as long as your jalapeno sauce or avocado ranch is gluten free and you use certified gluten-free rice, this recipe is naturally gluten free.
How spicy is the taco bowl?
It’s mildly spiced. To increase the heat, add extra jalapenos, spicy sauce or chili flakes.
Can I make this taco bowl dairy free?
Absolutely. Swap cotija cheese for dairy free feta or exclude cheese entirely. Be sure your sauce is also dairy free or use a vegan dressing alternative.
Looking for more gluten free recipes
Taco Bowls (With Shredded Beef)
Ingredients
- 4 cups of crockpot shredded beef Link to full crockpot shredded beef for tacos recipe
- 4 cups of rice
- ¼ cup pickled red onions
- ¼ cup cojita cheese or dairy free feta
- 2 cups arugula
- ¼ cup jalapeno sauce or avocado ranch
- ¼ cup green onions chopped
- Salt and pepper
Instructions
- Prepare 4 cups of uncooked rice according to package directions. Fluff with a fork.
- Divide the cooked rice evenly into four serving bowls. Each bowl should get about 1 cup of rice.
- Top the rice in each bowl with 1 cup of warm crockpot shredded beef.
- Distribute pickled red onions, cotija cheese (or dairy-free feta), and arugula among the four bowls.
- Finish each bowl with a drizzle of jalapeño sauce or avocado ranch.
- Sprinkle chopped green onions over the bowls.
- Season with salt and pepper to taste.
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