Los Angeles Ground Beef Bowl (20-Minute Taco Dinner)

Prep: 10 mins | Cook: 10 mins | Total: 20 mins
Serves: 4 | Best for: busy weeknights + meal prep

If you love the fresh, bold Los Angeles taco vibe—seasoned ground beef, bright salsa, creamy avocado, and that perfect squeeze of lime—this Ground Beef Taco Bowl is about to become your go-to weeknight dinner. It has everything you want from tacos, but in a bowl that’s faster to build, easier to customize, and perfect when everyone wants different toppings.

Instead of assembling tacos one by one, we cook the beef in one skillet, keep the base simple (rice + beans), then let the toppings do the heavy lifting. The result feels like a quick LA-style dinner you’d grab on a busy day: colorful, satisfying, and packed with flavor—without complicated steps.

Want more city-inspired ground beef dinners like this? Start here: American Ground Beef Recipes: 12 Easy City-Inspired Dinners.

Why You’ll Love This Taco Bowl

• Ready in 20 minutes
• One skillet + easy assembly
• Great for meal prep (store toppings separately)
• Family-friendly and customizable
• Big Tex-Mex flavor with simple ingredients

Quick Tips Before You Start

• If you have leftover rice, this recipe is even faster.
• For the juiciest beef, use 80/20 and simmer the seasoning with a splash of water.
• Keep avocado and lettuce separate if you’re meal prepping.

Los Angeles Ground Beef Bowl (20-Minute Taco Dinner)

A fresh and flavorful Los Angeles–style ground beef taco bowl with seasoned beef, rice, beans, corn, and customizable toppings—perfect for a fast 20-minute dinner.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: American, Mexican

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

For the taco beef

• 1 lb 450–500 g ground beef (80/20 recommended)
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 tbsp taco seasoning
• ¼ cup water or beef broth
• salt
• black pepper

For the bowls

• 2 cups cooked rice white or brown
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn canned or frozen
• 1 cup salsa mild, medium, or spicy

Toppings (optional)

• shredded lettuce
• diced tomatoes
• avocado slices or guacamole
• shredded cheese
• sour cream or Greek yogurt
• jalapeños
• lime wedges
• chopped cilantro

Equipment

• 1 Large skillet
• 2 knife
• 3 Measuring cups
• 4 Measuring spoons
• 5 Wooden spoon or spatula
• 6 Cutting board

Method

 

1. Heat a large skillet over medium-high heat. Add ground beef and cook until well browned, breaking it up as it cooks. Drain excess grease if needed.
2. Add the chopped onion and cook 2–3 minutes until softened. Stir in garlic and cook 20–30 seconds until fragrant.
3. Add taco seasoning, a pinch of salt, and black pepper. Pour in the water or broth and simmer 2–3 minutes until the beef is juicy and coated. Add a splash more liquid if you want it saucier.
4. Divide the cooked rice between four bowls. Top with black beans and corn, then spoon the taco beef over the top and add salsa.
5. Finish with lettuce, tomatoes, cheese, avocado, and a squeeze of lime. Add sour cream and chopped cilantro if desired.
   

Notes

For best flavor, let the beef brown well before adding seasoning. For meal prep, store the beef and rice separately from fresh toppings and add them after reheating.

Topping Combos (LA-Style Ideas)

1) Classic Street Taco Bowl
salsa + onion + cilantro + lime (simple but bold)

2) Creamy Avocado Bowl
guacamole + sour cream + extra lime

3) Spicy Crunch Bowl
jalapeños + hot salsa + crushed tortilla chips

4) Fresh & Light Bowl
extra lettuce + tomatoes + corn + light salsa

If you like Ground beef dinners, try my Chicago Ground Beef Deep-Dish Skillet (Cheesy One-Pan Dinner)

Storing & Reheating

Store the cooked beef and rice in airtight containers for up to 4 days. Keep toppings (lettuce, tomatoes, avocado) separate so they stay fresh.

Reheat beef + rice, then add toppings after reheating for the best texture.

External link (food safety): For safe storage and reheating guidance, visit foodsafety.gov

FAQ

Can I make taco bowls ahead of time?

Yes. Cook the beef and prep rice/beans, then assemble bowls when ready. Keep toppings separate.

What’s the best rice for taco bowls?

White rice is classic, but brown rice works great for meal prep.

Can I make it low-carb?

Yes—swap rice for shredded lettuce or cauliflower rice.