Ingredients:

  • 1 lb lean ground beef (85/15 blend)
  • 2 tbsp taco seasoning
  • 1 tbsp tomato paste
  • 1/3 cup filtered water
  • 1/2 tsp smoked paprika
  • 1.5 cups long-grain white rice
  • 3 cups chicken broth
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • 1/2 tsp sea salt
  • 2 cups nacho cheese Doritos, lightly crushed
  • 1 cup sharp cheddar cheese, freshly grated
  • 2 cups romaine lettuce, finely shredded
  • 1 cup Roma tomatoes, diced
  • 1/4 cup red onion, finely minced
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup sour cream
  • 1 large avocado, cubed
  • 1 tbsp pickled jalapeños
  • 4 fresh lime wedges

Instructions:

  1. Rinse the white rice under cold water until clear. In a medium saucepan, combine rice, chicken broth, and sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit covered for 5 minutes. Stir in lime juice and cilantro before serving.
  2. Heat a large skillet over medium-high heat. Add the ground beef and sear undisturbed for 3 minutes to develop a brown crust. Break into crumbles and cook until fully browned. Drain excess fat (approx. 25% reduction in total fat).
  3. Stir tomato paste, taco seasoning, smoked paprika, and 1/3 cup water into the beef. Simmer for 2-3 minutes until the sauce thickens into a glaze.
  4. Assemble the bowls by layering the warm cilantro-lime rice at the base, followed by the seasoned beef and grated cheddar cheese.
  5. Top with shredded romaine, tomatoes, red onion, black beans, avocado, and sour cream. Garnish with crushed Doritos immediately before serving to maintain crunch.