We all have our habits. This “taco bowl” is one of mine. I eat it several times a week for lunch and after a couple of years, I’ve never tired of it. I enjoy the simple and delicious combination of grass-fed beef sauteed with onions, garlic and cumin served over a bed of rice and topped with avocado, cilantro and tomato. I make the beef and rice at the beginning of the week and then reheat a small portion on the stove when needed.
This recipe makes a fabulous and quick taco meat. You can also toss together the meat, rice, cilantro and some cheddar cheese, roll it in a whole wheat tortilla and bake it for about 15 minutes for a basic burrito. On those nights when you want to go all-out for taco night, this is my family’s favorite recipe.
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