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Taco bowl recipe
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Beef Barbaco Taco Bowls

These Barbacoa Beef Taco Bowls are an explosion of flavor and texture in every juicy, crispy bite and make a fabulous prep ahead dinner or Game Day favorite - do I hear taco bowl bar?!  
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 4 servings

Ingredients

Barbacoa Beef

Cheesy Hash Browns

  • 1 (20 oz. pkg) frozen hash browns (with garlic, onion, salt, pepper)*
  • 3 tablespoons Vegetable oil
  • 1/2 teaspoon chili powder
  • 1 cup shredded sharp cheddar cheese

Black Beans & Sweet Corn

  • 1 15 oz. can black beans rinsed and drained
  • corn from 2 husks sweet corn OR 1 15 oz. can sweet corn, rinsed and drained
  • 1 red bell pepper chopped
  • 1/4 tsp EACH ground cumin, garlic powder, salt
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro

Toppings

  • 4-6 cups chopped romaine lettuce
  • 1 cup grape tomatoes halved
  • chopped avocados optional
  • lots of crushed Tortilla chips

Avocado Ranch

  • 1 large Avocado peeled and pitted
  • 1/3 cup packed cilantro leaves
  • 2 garlic cloves peeled
  • 1/2 cup real mayonnaise (I use light)
  • 1/2 cup sour cream (may sub Greek yogurt)
  • 1/4 cup milk plus more as needed
  • 2 tablespoons lime juice
  • 2 teaspoons dried parsley
  • 1 teaspoons dried chives
  • 1/2 tsp EACH salt pepper, dried dill

Instructions

Slow Cooker Barbacoa Beef

  • Prepare Barbacoa Beef according to directions. You will not use all of the meat for this recipe.

Avocado Ranch

  • Meanwhile, add all of the Avocado Ranch ingredients to a blender and "chop" then puree until smooth, scraping sides down as needed. Add additional milk, a tablespoon at a time to reach desired consistency. Chill before serving.

Black Beans and Corn

  • (Skillet is Optional: you can also serve cold) Heat 1/2 tablespoon olive in a 12” nonstick skillet with sides over medium high heat. Add black beans, red bell peppers, corn, cumin, garlic powder and salt. Sauté 1-2 minutes, just to heat through. Transfer to a bowl and stir in lime juice and cilantro. Set aside.

Hash Browns

  • To the same nonstick skillet, heat 3 tablespoons vegetable oil over medium heat. Add hash browns and press into an even layer with the back of a spatula. Sprinkle evenly with 1/2 teaspoon chili powder. Cook, without stirring for 6-8 minutes, or until the bottom is golden.
  • Turn over hash browns, press down with spatula, and sprinkle evenly with 1 cup cheese. Cook an additional 6-8 minutes, until golden and crisp. Cover the hash browns the last couple minutes if the cheese hasn’t fully melted.

Assemble

  • Evenly divide hash browns between 4-6 bowls. Top evenly with beef, black bean mixture, lettuce, tomatoes and plenty of crushed tortilla chips. Drizzle with Avocado Ranch. Serve with hot sauce and additional cilantro if desired.

Video

Notes

*If you can't find a package with with garlic, onion, salt and pepper then lightly season with garlic powder, onion powder, salt and pepper.