Spicy Taco Bowl

Spicy Taco Bowl

By Nicholle of @nichollesophia

"A quick weeknight meal packed with flavor and freshness!"

Spicy Taco Bowl

Servings: 4
What you’ll need:

1 package al fresco Taco Night Ground Chicken

2 heads romaine lettuce

1/2 can whole kernel corn, drained

1/2 can black beans, drained and rinsed

2 cups cooked brown rice

⅓ cup water

2 tsp cumin

2 tsp chili powder

1 tsp red pepper flakes

½ tsp cayenne

Pickled jalapenos, sweet peppers, tomato, avocado, black olives, mexican blend cheese, crispy tortilla strips, sour cream to taste

Directions:
  • Heat your pan over medium heat and add in the ground chicken, mixing to break up the meat
  • Once the chicken is fully cooked, add in your corn, black beans, and rice as well as your cumin, chili powder, red pepper, and cayenne.
  • Mix until well combined and add ⅓ cup of water to the pan.
  • Cover the pan and allow to simmer for 10 minutes.
  • Assemble your taco bowls, divide the lettuce evenly among your 4 dishes, and top with your taco mixture. Add any additional toppings. I used pickled jalapenos, sweet peppers, tomato, avocado, black olives, mexican blend cheese, crispy tortilla strips, and sour cream.