THE SPLIT PLATE / RECIPE

Mexican Rice Taco Bowls

3 lb of 93/7 taco beef, a pot of tomato-and-bone-broth Mexican rice, and frozen fajita vegetables make 12 bowls — three whole family dinners from one cook. Adults get about 3/4 cup rice, 5 oz beef, vegetables, and 2 tbsp green sauce at roughly 450 cal / 40g protein; kids get rice and beef, built for their table.

YIELD6 servings
TOTAL TIME40 min
COOK METHODSee method
EST. / SERVING~450 cal | ~40g protein

Ingredients

Ingredients

  • 3 lb Marketside Organic 93/7 ground beef
  • Taco seasoning and salt, to taste
  • 2.5 cups uncooked rice
  • 4 cups Kirkland chicken bone broth
  • 1.75 cups tomato sauce

Ingredients — continued

  • 1 tbsp avocado oil
  • 1 tbsp Dan-O's SPG
  • 1 tsp cumin
  • 16 oz frozen fajita vegetable mix
  • High-Protein Cilantro Jalapeno Ranch (green sauce), 2 tbsp per adult bowl

Allergens: dairy.

You want taco night to double as meal prep — cook once and cover three dinners for two adults and two kids, with the kids' bowls kept simple (rice and beef) and the adults' built up with vegetables and green sauce.

Method

  1. 1.COOK THE RICE. Cook the rice with the bone broth, tomato sauce, avocado oil, Dan-O's SPG, and cumin until tender, about 25 minutes.
  2. 2.BROWN THE BEEF. Brown the 93/7 ground beef with taco seasoning and salt to taste. With 93/7 there's little rendered fat, so no drain step is needed.
  3. 3.COOK THE VEGETABLES. Cook the frozen fajita vegetable mix until soft and tender.
  4. 4.DIVIDE THE RICE. Divide the rice across 12 bowls — roughly 60% among six adult bowls and 40% among six kid bowls.
  5. 5.BUILD ADULT BOWLS. Each adult bowl gets about 3/4 cup rice, 5 oz beef, fajita vegetables, and 2 tbsp green sauce.
  6. 6.BUILD KID BOWLS. The filmed kid bowl gets about 1/2 cup rice and 3 oz beef. Vegetables are optional — build it for your table. Refrigerate the extra dinners and reheat.

Estimated nutrition

~450 cal | ~40g protein.

About 450 calories and 40g protein per adult bowl — roughly 3/4 cup of the Mexican rice, 5 oz of 93/7 taco beef, fajita vegetables, and 2 tbsp green sauce. It is a conservative estimate: the rice recipe (2.5 cups dry) is split about 60% across six adult bowls and 40% across six kid bowls, so each adult bowl carries roughly a tenth of the cooked rice. Brand, drained fat, cooked yield, and exact scoops move the total, so it is flagged estimated. Kid bowls (about 1/2 cup rice and 3 oz beef as filmed) are not published as a fixed macro because the vegetables and portion vary by child.

thesplitplate.com/recipes/mexican-rice-taco-bowls

Mexican Rice Taco Bowls
Family Dinner

Mexican Rice Taco Bowls

By Tushar Sharma

3 lb of 93/7 taco beef, a pot of tomato-and-bone-broth Mexican rice, and frozen fajita vegetables make 12 bowls — three whole family dinners from one cook. Adults get about 3/4 cup rice, 5 oz beef, vegetables, and 2 tbsp green sauce at roughly 450 cal / 40g protein; kids get rice and beef, built for their table.

Make this when

You want taco night to double as meal prep — cook once and cover three dinners for two adults and two kids, with the kids' bowls kept simple (rice and beef) and the adults' built up with vegetables and green sauce.

Total time
40 min
Yield
6 servings
Protein
~40g
Calories
~450
Cost / serving
$3.25
Allergens and safety

Contains: dairy

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Adjust servings

Ingredients

Batch cookOriginal yield: 6. Adjusted ingredients will appear in print; check pan size and cooking time.

Ingredients

Method

  1. 1
    COOK THE RICE

    Cook the rice with the bone broth, tomato sauce, avocado oil, Dan-O's SPG, and cumin until tender, about 25 minutes.

  2. 2
    BROWN THE BEEF

    Brown the 93/7 ground beef with taco seasoning and salt to taste. With 93/7 there's little rendered fat, so no drain step is needed.

  3. 3
    COOK THE VEGETABLES

    Cook the frozen fajita vegetable mix until soft and tender.

  4. 4
    DIVIDE THE RICE

    Divide the rice across 12 bowls — roughly 60% among six adult bowls and 40% among six kid bowls.

  5. 5
    BUILD ADULT BOWLS

    Each adult bowl gets about 3/4 cup rice, 5 oz beef, fajita vegetables, and 2 tbsp green sauce.

  6. 6
    BUILD KID BOWLS

    The filmed kid bowl gets about 1/2 cup rice and 3 oz beef. Vegetables are optional — build it for your table. Refrigerate the extra dinners and reheat.

Go deeper

Storage and nutrition

Watch the full cook

Brands I use

Marketside
Organic 93/7 ground beef (3 lb)
The lean taco beef that carries the protein without a fat-drain step. Any 93/7 works; leaner or fattier beef moves the macros.
Kirkland
Chicken bone broth (4 cups) + tomato sauce (1.75 cups)
The broth and tomato sauce cook the rice into a savory Mexican rice base. Check the labels — sodium and sugar vary by SKU.
Dan-O's
SPG seasoning (1 tbsp) + taco seasoning
Seasons the rice and the beef. Any SPG and taco blend work; check whether they already contain salt before adding more.
High-Protein Cilantro Jalapeno Ranch
2 tbsp per adult bowl
The green finishing sauce for the adult bowls — blended cottage cheese, Greek yogurt, and Fairlife milk keep it high-protein. Reusable Powerup.

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#taco-bowl#mexican-rice#ground-beef#high-protein#green-sauce#meal-prep#family-dinner#weeknight#kid-approved#build-your-own