Beef and Mushroom Taco Bowl
This taco bowl features a hearty base of roasted white potatoes and fluffy cauliflower rice topped with savory ground beef stretched with mushrooms and red bell pepper. Fresh lime juice and cilantro brighten every bite, while creamy avocado adds richness and balance. It’s a satisfying, veggie-packed twist on classic taco flavors that’s easy enough for weeknights and perfect for build-your-own bowls.
For the full nutritional information on this recipe, please visit the recipe page on the American Diabetes Association® (ADA) Diabetes Food Hub here.
Beef and Mushroom Taco Bowl
Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Serving Size: 1 bowl (about 2 ½ cups)
Ingredients
- For the Roasted Potatoes:
- 12 ounces white potatoes (about 2 medium), diced into ½-inch cubes
- 1½ teaspoons olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- For the Beef and Mushroom Mixture:
- 8 ounces 4% extra lean ground beef
- 8 ounces mushrooms, finely chopped
- 1 cup red bell pepper, diced (about 1 medium pepper)
- 1½ teaspoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup no salt added tomato sauce
- ¼ cup water
- For the Cilantro-Lime Cauliflower Rice:
- 2 cups cauliflower rice (about 8 oz)
- 2 tablespoons fresh lime juice (about 1 lime)
- ¼ cup fresh cilantro, chopped
- For Assembly:
- 8 cherry tomatoes, halved
- 1 medium avocado, sliced
Instructions
- Roast the potatoes: Preheat the oven to 425°F. Toss diced potatoes with 1½ teaspoons olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes, stirring once halfway through, until tender and lightly browned.
- Cook the beef, mushrooms, and pepper: In a large skillet, heat the remaining 1½ teaspoons olive oil over medium heat. Add ground beef, chopped mushrooms, and diced red bell pepper. Cook for 8–10 minutes, breaking apart the beef, until the meat is fully cooked and the vegetables are tender.
- Season and simmer: Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, remaining ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook for 1–2 minutes until fragrant. Add the tomato sauce and water and bring to a boil, then reduce heat and simmer for 5–7 minutes until the liquid is reduced. Remove from heat.
- Make the cilantro-lime cauliflower rice: While the beef mixture is simmering, heat the cauliflower rice in a large nonstick skillet over medium heat for 3–4 minutes, stirring occasionally until heated through. Add the cilantro and lime juice and mix together. Keep warm until ready to serve.
- Assemble the bowls: Divide the cauliflower rice evenly among four bowls. Top each bowl evenly with roasted potatoes, beef-mushroom mixture, two tomato halves, and ¼ of the sliced avocado.
