dinner · mexican
Mild Beef Taco Bowls with Rice & Sweet Corn
Ingredients Tap to check off
Instructions
1
Combine jasmine rice and one cup water in a small saucepan, bring to a rolling boil, cover tightly, and simmer 12 minutes.
2
Heat olive oil in a 12-inch skillet over medium-high heat until hot.
3
Add ground beef to the skillet, breaking it apart with a wooden spoon into bite-sized crumbles.
4
Season beef with ground cumin, garlic powder, smoked paprika, salt, and pepper.
5
Sauté beef for 5 minutes until browned and no longer pink, draining excess fat if desired.
6
Add frozen sweet corn and two tablespoons water to the skillet, stirring to warm corn through for 3 minutes.
7
While corn warms, dice tomato into neat 0.5-inch pieces directly on the cutting board.
8
Remove saucepan from heat and fluff tender steamed jasmine rice with a fork.
9
Divide warm jasmine rice into shallow bowls, spoon seasoned taco beef and sweet corn over top.
10
Layer with diced fresh tomatoes, scatter shredded cheddar cheese to melt over hot beef, and top with cool sour cream.
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