My favorite day of the week is Tuesday because of Taco Tuesday. I love experimenting with different ways to get more nutrients into tacos and a taco bowl is one of the best ways to do that!
Naturally, we usually have a decent amount of leftovers. This taco bowl recipe is the result of many nights of leftovers after Taco Tuesday.
Also included in this bowl is an instant pot recipe for shredded beef that is super easy to make. It’s flavored with taco seasonings and is great for enchiladas, tacos, salads.
We usually try to get healthier beef by purchasing 1/2 or whole cows from local farms. This usually means I end up with a lot of chuck roasts and sometimes it’s hard to keep creative. This shredded beef has turned out to be my absolute favorite recipe (besides my chili), yet!
You can add more nutrients into this dish with bell peppers, onions, black rice, sweet potatoes and chipotle zucchini. More colorful foods means more nutrients and that means healthier body’s and healthier cells!
Give this recipe a go for my favorite taco bowl and definitely make sure to let me know if you try it!
Dr K's Favorite Taco Bowl
A quick and easy lunch or dinner!
- 1 Head Romaine Lettuce (sliced thin)
- 1 lb Ground Beef or Shredded (whatever you have left over works as well)
- 1 Cup Salsa
- 3 Cups Brown, Black Rice or Roasted Sweet Potatoes
- 1 tbsp (per bowl) Salad Dressing (below)
- Toppings (Lime Juice, Cilantro, Sour Cream)
Salad Dressing
- 1/2 Cup Extra Virgin Olive Oil (Organic is ideal)
- 1/4 Cup Apple Cider Vinegar
- 1 Juice from one lime
- Salt
- Pepper
Instant Pot Taco Seasoned Shredded Beef
- 1 lb 2-3 pound Chuck Roast
- 1 Cup Chicken or Beef Broth
- 1 Onion Diced
- 2 tbsp Cumin
- 2 tbsp Chili Powder
- 1 tsp Cayenne Pepper
- 1 tsp Red Pepper Flakes
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Dried oregano
- 2 tbsp Apple Cider Vinegar
Heat a skillet on medium-high heat with 1 tbsp of avocado oil. Season the chuck roast with salt and pepper then brown on all sides.
Add the browned roast, broth, onions and seasonings to the instant pot. Hold the apple cider vinegar for later.
Close the lid and the pressure cook for 70 minutes.
While the meat is cooking in the pressure cooker, if you don't have rice or sweet potatoes already cooked, get that cooking now. Follow the instructions on the packet.
When the pressure cooker completes, let the pressure release naturally (around 10-15 minutes after), remove lid. Take the roast and either put into a kitchen aid bowl with a paddle attachment to shred or shred with two forks.
Add the shredded beef back into the pressure cooker bowl with the sauce and juices. Stir together and add 2 tbsp of apple cider vinegar.
Add all of the ingredients for the dressing into a shaker bottle, bowl or dressing container and shake to combine.
Build your bowl with the remainder of the ingredients and top with what you like!
Enjoy!
Did you give this recipe a try?
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Looking for other recipes like this one?
Check out the most popular BARC Bowl
