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Taco Bowl {Plus How to Repurpose Leftovers!}
Ingredients
  • subheading: Cilantro Lime Rice:
  • 1 cup white or basmati rice, and 2 cups chicken stock, chicken broth, or water
  • 1 tablespoon butter
  • 1 large lime (2 tablespoons juice and 1 teaspoon zest)
  • ⅓ cup finely chopped cilantro
  • subheading: Taco Meat:
  • 1 pound extra lean ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon EACH: paprika, cumin
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon EACH: oregano, salt, and pepper
  • ½ cup mild picante sauce (found right next to salsas in the grocery store)
  • subheading: Toppings:
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted corn, rinsed
  • Sharp cheddar cheese (grated), sour cream (fat free or low fat is great!), fresh cilantro, fresh lime juice, fresh avocado, fresh tomatoes (or quick pico de gallo (recipe in notes)*)
Steps
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