Taco Bowls

Randall

2 days ago

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.