Gluten Free Taco Bowl
This gluten free taco bowl is a quick and easy weeknight meal that is packed with protein and flavor. To make taco bowls in 15 minutes or less, simply prep the beef ahead of time. Taco bowls have rice, shredded beef, lettuce, cheese, and any other desired toppings, such as sour cream, salsa, or avocado. They are perfect for a cozy weeknight meal or to meal prep for healthy lunches all week!These gluten free taco bowls is gluten free, nut free and has a dairy free option!
Ingredients
- 1 pound chuck beef cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 can or 1 can enchilada sauce
- 1 tablespoon taco seasoning
- 3 tablespoons shredded cheddar cheese dairy-free optional
- 2 tablespoons dairy-free sour cream for topping (optional)
- 2 cup shredded lettuce for topping
- 2 cups white rice
- corn chips for topping optional
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
- Drain off any excess fat.
- Stir in the enchilada sauce and taco seasoning. Bring to a simmer, then reduce heat to low and cover. Simmer for 1-2 hours, or until the beef is tender and easily shredded.
- To assemble the taco bowls, divide the white rice among four bowls.
- Top with the shredded beef, cheese, sour cream, and lettuce.
- Option to crush corn chips on top for a fun crunch!
- Serve immediately.