Cook your base: Prepare rice according to package directions. For cauliflower rice, sauté in a little oil with salt and pepper for 5–6 minutes until tender. Set aside.

Sauté aromatics: Heat 1 tablespoon oil in a large skillet over medium heat. Add diced onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.

Brown the beef: Add ground beef to the skillet. Break it up with a spoon and cook until browned, about 5–7 minutes. Drain excess fat if needed.

Season it right: Sprinkle in taco seasoning and stir to coat. Add tomato sauce and 1/4 cup water. Simmer 3–4 minutes until saucy and well combined. Taste and adjust salt, pepper, or heat.

Warm the beans and corn: In a small pan, warm beans and corn with a pinch of salt and a squeeze of lime. This step boosts flavor and keeps the bowl cozy.

Prep fresh toppings: Chop lettuce or cabbage, slice jalapeños, halve cherry tomatoes, and chop cilantro. Cube avocado or prep guacamole. Cut lime into wedges.

Assemble the bowls: Add a scoop of rice or cauliflower rice to each bowl. Top with a generous serving of taco beef, then add beans, corn, lettuce, tomatoes, and any extras.

Add creamy elements: Spoon on Greek yogurt or sour cream, sprinkle cheese, and add avocado. Finish with cilantro, a squeeze of lime, and hot sauce if you like heat.

Serve and enjoy: Mix as you eat to get a bit of everything in each bite. Store leftovers as components for best texture.