Taco Bowl with Homemade Taco Seasoning

If you’re craving tacos but want something that feels balanced, satisfying, and easy to prep, this taco bowl is a go-to in my kitchen. It’s packed with protein, loaded with veggies, and uses a simple homemade taco seasoning so you control exactly what goes in.

This is one of those meals that works just as well for a busy weeknight as it does for meal prep. You can build it differently for each person in your house, and it still delivers big flavor without relying on store-bought seasoning packets.

Why You’ll Love This Recipe

• Simple, real-food ingredients

• High in protein to help you feel full and satisfied

• Easy to customize for your family

• Great for meal prep and leftovers

• No hidden sugars or additives from store-bought seasoning

Ingredients

Serves 4

Protein Base

• 1 lb ground beef, ground turkey, or ground chicken

• 1 tbsp avocado oil

• ½ cup onion, finely diced (optional)

• 1–2 cloves garlic, minced

Homemade Taco Seasoning

• 2 tsp chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp oregano

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• Optional: pinch of cayenne

Veggie Add-Ins

• ½–¾ cup frozen corn

• 1–2 cups cauliflower rice

• 1 cup bell peppers

• 1 cup zucchini, diced or sliced

• 1 cup mushrooms (optional)

Bowl Toppings

• Shredded romaine or iceberg lettuce

• Cherry tomatoes (small amount)

• Avocado, sliced or diced

• Shredded cheese (optional)

• Plain Greek yogurt

Creamy Taco Drizzle

• 3 tbsp plain Greek yogurt

• 1 tbsp lime juice

• ½ tsp taco seasoning

• Splash of water to thin

Instructions

• Heat avocado oil in a large skillet over medium heat. Add onion and garlic and sauté for 2–3 minutes until softened.

• Add the ground meat and cook until fully browned, breaking it up as it cooks.

• Sprinkle in all of the homemade taco seasoning. Add 2–4 tablespoons of water to help the seasoning coat the meat. Stir well and let simmer for 2–3 minutes.

• Add cauliflower rice, frozen corn, bell peppers, zucchini, and mushrooms. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender and lightly golden.

• To make the creamy drizzle, whisk together Greek yogurt, lime juice, taco seasoning, and a splash of water until smooth and pourable.

• Build your bowls with a base of lettuce, top with the taco meat and veggie mixture, then add avocado, cheese if using, and finish with the creamy taco drizzle.

Portion Guidance

This recipe makes 4 servings. Each serving is approximately 1¼ cups of the taco meat and veggie mixture, plus toppings.

Make It Work for Your Life

• Swap ground meat for shredded chicken if you have leftovers

• Add extra veggies if you want more volume

• Use guacamole instead of avocado slices for extra creaminess

• This reheats beautifully for lunches all week

• Use rice or cauliflower rice as your base