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Taco Rice Bowl with Doritos

Taco rice bowl with Doritos—juicy seasoned ground beef, black beans, and corn over warm rice, finished with a massive crunchy pile of crushed Doritos. Assemble nacho-style toppings like shredded cheddar, sour cream, pico de gallo, jalapeños, and avocado for a fun Tex-Mex bowl dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and seasoning
  • 1.5 lb ground beef
  • 1 taco seasoning
  • 0.25 cup water
Bowl base
  • 2 cup cooked white rice
  • 1 can (15 oz) black beans heated
  • 1 cup frozen corn heated
Toppings
  • 1 cup shredded cheddar
  • 0.25 cup sour cream
  • 0.5 cup pico de gallo
  • 0.25 jalapeños
  • 0.5 avocado
  • 1 lime
Doritos topping
  • 1 bag (small) nacho cheese Doritos crushed

Equipment

  • 1 cast iron skillet

Method
 

Brown and season the taco beef
  1. Brown the ground beef in a skillet over medium-high heat, breaking apart, until no longer pink, then drain excess fat.
  2. Add taco seasoning and water, then simmer 3–4 minutes until the sauce thickens and coats the beef.
Build the taco rice bowls
  1. Assemble bowls with cooked white rice as the base.
  2. Add the taco beef, black beans, and heated corn on top of the rice.
  3. Top each bowl with shredded cheddar, sour cream, pico de gallo, jalapeños, and avocado.
  4. Right before serving, add a generous pile of crushed nacho cheese Doritos and squeeze lime over the top.

Notes

For best crunch, crush and pile the Doritos on right before serving (they soften if added early). Store leftovers covered in the refrigerator up to 3 days; freeze the taco beef mixture up to 2 months, then reheat and assemble fresh with toppings. For a lighter option, use reduced-fat shredded cheese and light sour cream while keeping the same toppings and seasoning.