Floating Taco Bowls with Creamy Lime Dressing

For 6 servings, Floating Taco Bowls with Creamy Lime Dressing keeps the list centered on lean ground beef or ground turkey, chopped onion and garlic. Set aside about 65 minutes.

• Yield 6 servings
• Ready in 65 minutes
• Prep 20 minutes
• Cook 45 minutes

Ingredients

Tacos

• 1 ½ pounds lean ground beef or ground turkey
• ½ cup chopped onion
• 2-3 cloves garlic , finely minced or 1 teaspoon garlic powder
• 1 can (6-ounces) tomato paste
• 1 can (15-ounces) tomato sauce
• 3 cups chicken broth , I use low-sodium
• ½ cup long grain, basmati, or jasmine white or brown rice
• 1 can (15-ounces) black or pinto beans , rinsed and drained
• 1 tablespoon chili powder
• 2 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon paprika , smoked or sweet
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper

Creamy Lime Dressing

• 1 cup buttermilk
• ½ cup mayonnaise
• 4 ounces cream cheese, light or regular , softened to room temperature
• ¼ cup fresh cilantro , more or less to taste
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Pinch of black pepper

Toppings

• Corn chips , lightly crushed
• Shredded cheese
• Chopped lettuce
• Chopped tomatoes
• Sliced olives
• Sliced or chopped avocados

Instructions

1. Stovetop Directions: In a deep 12-inch skillet, electric skillet, or saucepan set over medium heat, cook the ground beef or turkey, onion, and garlic with a pinch of salt and pepper. Break the meat into small pieces as it cooks; continue cooking until the meat is no longer pink. Drain excess grease and return to the heat.
2. Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine. Bring to a simmer and cook for 30-35 minutes until the rice is tender. Stir often and moderate heat to prevent sticking.
3. Slow Cooker Directions: brown the ground beef or turkey, onion and garlic the same as in step #1 above. Transfer the mixture to a 5-quart or larger slow cooker. Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
5. For the dressing: combine all the ingredients together in a blender and process until smooth.
6. Serve the taco meat over crushed corn chips. Top with shredded cheese, lettuce, dressing, and any additional toppings your heart desires (like, tomatoes, olives, avocados, etc).

Give it a minute off the heat, then serve it while it is still hot.