This isn’t your average, soggy taco salad
We are building a bowl that eats like a meal. The key here isn’t just tossing ingredients together; it’s about the quality of the base and the layering of flavors. We use Basmati rice because, when treated right, it stays fluffy and distinct rather than turning into a clumpy mess.
The flavor engine is the That’s So Primal Taco Seasoning. It transforms standard ground beef into a savory, rich protein layer that anchors the whole dish. Finished with fresh lime and a specific assembly order to maximize texture, this is the weeknight dinner you’ll actually look forward to.
Let’s build it.
The Breakdown
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4 bowls
Ingredients
The Base
- Rice: 2 cups cooked basmati rice (rinsed thoroughly before cooking)
- Protein: 1 lb ground beef
- Flavor: That’s So Primal Taco Seasoning (2 tbsp per 1 lb of meat)
The Fresh Toppings
- Lettuce: 2 cups Romaine hearts, shredded
- Cheese: 1 cup Monterey Jack cheese, shredded
- Olives: 1½ cup black olives, sliced
- Avocado: 2 ripe avocados, sliced
The Garnish
- Fresh cilantro and lime wedges
- Chipotle Tabasco
- Sour cream
Instructions
1. Prepare the Rice Rinsing is non-negotiable here. Rinse 1 cup of uncooked basmati rice under cold water until the water runs clear—this removes the excess starch that causes stickiness. Combine it with water (check your package, but usually 1.5 to 2 cups) in a pot. Bring it to a boil, cover, reduce the heat to low, and simmer for 12–15 minutes. Pro Tip: Remove it from the heat and let it sit covered for 10 minutes before fluffing with a fork.
2. Cook the Beef Heat a large skillet over medium-high heat and add your ground beef. Break it up with a wooden spoon as it cooks so you get those nice crumbles. Cook for 6–8 minutes until it’s fully browned and no pink remains. Drain the grease if you need to, then lower the heat to medium. Sprinkle the That’s So Primal Taco Seasoning over the beef (2 tablespoons per pound) and stir to coat.
3. Assemble the Bowls The order matters.
- Base: Scoop a generous portion of fluffy rice into the bottom.
- Protein: Top the rice with the hot seasoned beef.
- Melt: Sprinkle the shredded Monterey Jack cheese directly over the hot beef so it gets slightly melty.
- Crunch & Cool: Add your shredded romaine to one side, then arrange the sliced avocado and olives on top.
4. Serve Serve immediately while the beef is hot and the avocado is cool. Right before you dig in, squeeze a fresh lime wedge over the top for that essential “pop” of acidity.
DIY Seasoning
If you don’t have the That’s So Primal Taco Seasoning on hand, mix this up in a jar. This ratio gives you a bold, primal flavor profile without the anti-caking agents.
- 4 tbsp Chili Powder
- 3 tbsp Cumin
- 2 tbsp Salt
- 2 tbsp Black Pepper
- 1 tbsp Paprika
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Dried Oregano
Usage: Use 2 tablespoons of this mix per 1 pound of meat.
Leave a Reply