Spiced Beef Taco Bowls with Cilantro-Lime Crema
Savory, well-seasoned beef layered over crisp romaine with a cool, tangy cilantro-lime crema that ties everything together. You get warm, spiced meat, fresh crunch, and creamy brightness in every bite, with toppings that let you make it your own. Think taco night, just a little lighter and a lot more flexible.
Servings: Four
INGREDIENTS
1 small yellow onion, finely diced
2 garlic cloves, minced
1 tablespoon olive oil
1 pound ground beef (20% fat)
1 package gluten-free taco seasoning mix
1 head romaine lettuce
Cilantro-Lime Crema
1/2 cup sour cream
1/4 cup finely chopped cilantro
2 tablespoons fresh lime juice
2 large tomatoes, chopped
1 cup grated cheese (Monterey Jack, Cheddar)
1/2 small red onion, sliced
1 avocado, sliced
Tortilla chips
Lime wedges
PREPARATION
In a blender, combine cilantro, lime juice, and a small splash of water if needed to blend. Add sour cream and pulse until smooth. Or use an immersion blender. Refrigerate until ready to use.
Heat olive oil in a skillet over medium heat. Add onion and cook for about 5 minutes until softened. Add garlic and cook for 1 minute.
Add ground beef and cook, breaking it up, until browned and cooked through, about 6 to 8 minutes. Drain any excess fat.
Stir in taco seasoning packet and cook for 6 to 8 minutes until slightly sticking. Add water (according to package), scrape up browned bits, and cook for 2 minutes until slightly thickened.
Plate: Divide romaine into bowls. Top with beef, tomato, cheese, avocado, onions, tortilla chips, and lime wedges. Spoon on crema.
Notes:
Spoon off a bit of excess fat before adding the seasoning to keep the sauce from feeling heavy.
Crema can be made up to 3 days ahead and stored chilled for faster assembly.
You can also make the crema with an immersion blender. Add everything to a jar and blend until smooth.
