Shredded Pork Taco Bowl

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

This taco bowl takes a little help from the store to make getting dinner on the table a breeze!



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


  1. Preheat the oven to 450 degrees.
  2. 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.
  3. Add the cooked rice along with the tomato sauce, salt, pepper and cumin and stir to combine.
  4. Cook for 5 minutes, turn off the heat and cover to keep warm.
  5. Place the shredded pork on a baking sheet and bake for 5 minutes just until warmed through.
  6. 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.
  7. 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