Ground Beef Recipe

Prep

Measure and prepare all beef-seasoning ingredients: dice onion, mince garlic, and mix chili powder, cumin, smoked paprika, oregano, salt, and pepper in a small bowl. Have tomato paste and broth nearby.

Sear aromatics

Heat a large skillet over medium-high heat. Add olive oil. When shimmering, add the diced onion and sauté 3–4 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant (do not burn).

Brown beef

Add the ground beef to the skillet, breaking it into pieces with a spatula. Increase heat to medium-high if needed and cook 5–7 minutes, stirring occasionally, until no pink remains and beef begins to brown. Spoon off and discard excess fat if there is more than about 1 tablespoon; leave a little for flavor.

Season and simmer

Reduce heat to medium. Add the mixed spices (chili powder, cumin, smoked paprika, oregano, salt, and pepper) and stir to coat the beef and aromatics. Add the tomato paste and stir for 1 minute to toast it slightly. Pour in the 1/2 cup broth (or water), scraping any browned bits from the bottom of the pan. Simmer uncovered 4–6 minutes until sauce thickens and flavors meld. Taste and adjust salt, pepper, or chili powder as needed.

Finish

Remove from heat. Stir in the fresh lime juice and chopped cilantro (if using). Keep warm while assembling bowls.

Prepare base and warm components

If you don't already have cooked rice, prepare 2 cups cooked rice according to package instructions. Warm the black beans and corn in a small saucepan over low heat until heated through (about 3–4 minutes) or microwave in a covered bowl for 1–2 minutes. Keep warm.

Assemble bowls

Divide the cooked rice between two bowls (1 cup per bowl). Top each bowl with half of the warm seasoned ground beef (about 1/2 lb per bowl). Arrange 1/2 cup black beans, ~3/8 cup corn, 1 cup chopped lettuce, 1/4 cup diced tomatoes, 1/4 cup shredded cheese, and 1/4 cup sliced avocado (or dollop of guacamole) per bowl. Add a spoonful of sour cream (about 2 tablespoons) and drizzle hot sauce or salsa if desired.

Serve

Garnish with additional cilantro and a lime wedge if desired. Serve immediately while beef and rice are hot. Remains store in an airtight container in refrigerator for up to 3 days; reheat on the stovetop or microwave until steaming hot.