These floating tacos contain all the benefits of tacos in a bowl and are topped with creamy lemon sauce and tons of Class! The delicious stuffing of meat and rice is so delicious!
What is a floating taco bowl, you ask? Well I want to tell you more about them, because they are just unbelievable!
The floating bowl of tacos has all the taste of tacos (with a few unique flavors added!), But rather than being restricted to a taco crust, all of the glory of the taco is piled into a bowl. Each layer floats on top of the other!
It’s an easy weeknight meal that can be prepared on the stove or in the slow cooker.
Winner Winner Taco Dinner
I’m a big fan of meals like this one.
- Easy and totally inconvenient
- Customizable
- Super suitable for families
These floating tacos also make it perfect Eat a meal When you need to bring someone’s dinner.
And that delicious taco filling freezes nicely for a future meal.
Stove or slow cooker
The taco filling for this recipe is really straightforward.
Fry ground beef or ground turkey in a skillet or saucepan with onions and garlic, then, If you make it on the stove Everything else is thrown into the mix.
Boil it on low heat for 30 minutes, until the rice is cooked and the mixture is thick and delicious.
If you are making it on a slow cooker, transfer the ground meat mixture to a slow cooker. And then … yep, this should sound familiar, and everything else gets mixed up.
It will need about 4-5 hours on low heat or 2-3 hours on high for the rice to fully cook and the mixture can thicken and the flavors develop and all that jazz.
Layering layers of floating tacos
Once the filling is done, the fun happens!
I’m not sure why, but we much prefer using cornflakes in this recipe, although you can definitely use tortilla chips if that’s your thing or what you have on hand.
he goes:
- Chips
- Taco filling
- cheese
- lettuce
- Clothes (more on the gorgeous nectar of Gods in one minute)
- Toppings, toppings and more toppings (usually tomatoes, olives, and avocados)
Lemon cream sauce
In addition to rice + beans + meat taco filling, what also makes this recipe special is the delicious creamy lemon sauce.
I have other recipes with different dressings of coriander, lemon, creamy lemon and avocado. They are all good. (You can put them all here.)
But this delicious creamy marinade is worth a try. It has three layers of cream (curd, mayonnaise, cream cheese); Lemon juice and coriander lighten it so that it is fresh and fragrant.
Delving into this wonderful meal makes me happy. every-time. And there was a lot every time.
All those flavors mixed together in the bowl, the yummy mess of it all, it just speaks my language.
Can’t wait to see what you guys think about this and what you do to make it your own! You may have scratched the surface on what is suitable to add on top. Any favorite taco toppings you left off the list?
A year ago: Beach Street Lemon Chicken Pasta
two years ago: Double Chocolate Muffin With Banana {Gluten Free}
Three years ago: Grilled chicken cup salad
Four years ago: Monterey Chicken with Pico de Gallo (Chili’s Cubicles)
Five years ago: Teriyaki meatballs frying pan
Six years ago: Grilled Greek Chicken Kebab With Simple Tzatziki Sauce
Seven years ago: Grilled steak with honey and ginger
Eight years ago: Peanut butter cookie dough
Nine years ago: Banana cream pie is old fashioned
Ten years ago: Red Velvet Cake Roll
fruit:
6 servings
Preparation time:
20 minutes
Cooking time:
45 minutes
Total time:
1 hour 5 minutes
Ingredients
Tacos:
-
1 1/2 pounds lean ground beef or ground turkey
-
1/2 cup chopped onion
-
2-3 cloves of finely chopped garlic or 1 teaspoon garlic powder
-
6-ounce can of tomato paste
-
15-ounce can of tomato sauce
-
3 cups chicken broth (I use low sodium)
-
1/2 cup long-grain white rice, basmati, or jasmine (see brown rice note)
-
15-ounce package of black or pinto beans, washed and drained
-
1 tablespoon chili powder (see note)
-
2 teaspoons ground cumin
-
1 teaspoon salt
-
1/2 teaspoon smoked or sweet paprika
-
1/2 teaspoon dried oregano
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1/4 teaspoon black pepper
Lemon cream sauce:
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1 cup of milk
-
1/2 cup mayonnaise
-
4 ounces of cream cheese, light or regular, soft at room temperature
-
1/4 cup fresh coriander, more or less to taste
-
2 tablespoons of fresh lemon juice
-
1 teaspoon salt
-
1/2 teaspoon onion powder
-
1/2 teaspoon garlic powder
-
Pinch of black pepper
Covers:
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Corn flakes, slightly mashed
-
Shredded cheese
-
Shredded lettuce
-
Chopped tomato
-
Chopped olives
-
Avocado cut into slices or chopped
instructions
- Burner directions: In a 12-inch deep skillet, electric skillet, or small saucepan set over medium heat, cook ground meat or turkey, onions and garlic with a pinch of salt and pepper. Cut the meat into small pieces while it is cooking. Continue cooking until the meat is no longer pink. Drain excess fat and return to heat.
- We add tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well until combined. Leave on low heat and cook for 30-35 minutes until rice is tender. Stir often and moderate heat to prevent sticking.
- Slow Cooker Directions: Roast ground meat or turkey, onions, and garlic as in Step # 1 above. Transfer the mixture to a 5L or larger slow cooker. We add tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well until combined.
- Cover and cook over low heat for 4-5 hours or over high heat for 2-3 hours.
- For seasoning, mix all ingredients together in a blender and blend until smooth.
- Serve the taco over the mashed corn flakes. Top with grated cheese, lettuce, dressing, and any extra toppings your heart desires (like tomatoes, olives, avocados, etc.).
Notes
Rice: If using brown rice, I suggest increasing the broth by an additional cup.
chili powder: Because chili powder is a blend of spices, different brands have different degrees of heat. Moderate as needed in the recipe if you want to reduce or increase the heat.
The sauce: The sauce can be prepared several days in advance – the flavors improve if prepared the day before the date, but they are deliciously whipped overnight too.
Instant Pot: I haven’t tried this in an instant pressure cooker yet.
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Recipe source: Adapted from a recipe that my friend, Kara S. (It turns out that it’s a lot like This old recipe Except with that crazy good sauce and a few other changes)
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