High-Protein Taco Bowl with Greek Yogurt

A hearty taco bowl with seasoned lean beef, rice, black beans, corn, avocado, and cool Greek yogurt, ready in about 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb lean ground beef
• 2 cups long-grain white rice
• 1 cup black beans
• 1 cup corn kernels
• 1 avocado
• 0.75 cup plain greek yogurt
• 2 tablespoons taco seasoning
• 2 cups water
• 1 teaspoon olive oil
• 0.5 teaspoon kosher salt
• 1 lime

Cooking instructions

1. Combine rice, water, and salt in a saucepan. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from heat and rest, covered, for 5 minutes. (about 23 min) — Boiling, then low simmer
2. Heat oil in a large skillet over medium-high heat. Add the beef and taco seasoning. Cook, breaking up the meat, until browned and it reaches 160°F (71°C), 7 to 9 minutes. Drain excess fat if needed. (about 9 min) — Medium-high heat; beef to 160°F
3. Add the black beans and corn to the skillet. Cook, stirring occasionally, until heated through, about 3 minutes. (about 3 min) — Medium heat
4. Spoon rice into four bowls. Layer the beef, beans, and corn over the rice. Top with Greek yogurt and sliced avocado. Serve with lime wedges. (about 2 min)