This taco bowl takes a little help from the store to make getting dinner on the table a breeze!
Scale
Ingredients
- 1 package HORMEL® Taco Meats Shredded Pork (Or use our Pulled Pork Recipe)
For the Rice:
(Or Use Our Spanish Rice Recipe)
- 1 tablespoon canola oil
- 4 cups cooked white rice
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon fresh black pepper
- 1 teaspoon cumin
For the toppings
- diced tomatoes
- grated Cheddar cheese
- avocados
- red onion
- cilantro
- black beans
- fresh limes
Instructions
- Preheat the oven to 450 degrees.
- Heat a large skillet over medium heat and add the oil. Add the onion and garlic to the skillet and cook for 2-3 minutes until softened.
- Add the cooked rice along with the tomato sauce, salt, pepper and cumin and stir to combine.
- Cook for 5 minutes, turn off the heat and cover to keep warm.
- Place the shredded pork on a baking sheet and bake for 5 minutes just until warmed through.
- Assemble the taco bowls by placing a large portion of rice in the bottom of the bowl and top with the about a half cup of the shredded pork.
- Top with all the toppings that you like and a fresh squeeze of lime on top.
- Category: Dinner
- Method: Stove Top
- Cuisine: American / Tex-Mex
