Fajita Taco Bowl

One of my favorite meal preps for Wednesday/midweek prep.

Beef fajita Taco Bowl. In meal prep containers

Fajita Beef Taco Bowl

Noah Quezada RDN
This is a great meal prep recipes.
I like to have this as my dinner Wednesday, and use the remaining portions for my Thursday, Friday, and Saturday lunches.
Prep Time 20 minutes
Cook Time 30 minutes
Meal prep portioning: 10 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 500 kcal


  • Stove top
  • large sized saucepan
  • Medium sized saucepan
  • Meal Prep Containers (>16oz)
  • Food scale


  • 2 Pounds Ground Beef Use lean beef (97%) or ground bison
  • 1 Whole Yellow Bell Pepper Buy Pre-sliced to save time
  • 1 Whole Red Bell Pepper Buy Pre-sliced to save time
  • 1 Medium Yellow Onion Buy chopped to save time
  • 2 Cloves Fresh Garlic
  • 1 15 oz can Black Beans Unsalted
  • 1 15 oz can Sweet Corn
  • 1 10 oz can Ro-Tel Diced tomato & Green Chilies
  • 1 Packet Taco Seasoning Mix
  • 2 cups Uncooked White Rice Can replace with lettuce or cauliflower rice
  • 1 bunch Fresh Cilantro
  • 2 Whole Fresh Limes


  • Step 1: RICE
    Measure out 2 cups of rice (360 grams). Add to cooking dish.
    Wash, by rinsing the rice until the water is clear.
    Cook rice in rice cooker or on stove.
  • Step 2: Garlic and Onions
    Heat large (10-12 inch pan) to medium heat.
    Chop onion into small to medium diced size.
    Chop garlic clove's
    Add olive oil to pan. once oil is heated, add chopped onions and garlic to the pan.
    Lower heat to low/medium.
    Move to step 3.
  • Step 3: Prep Bell Peppers and cook
    Wash and remove any stickers from bell peppers
    Remove head and core of bell pepper.
    Chop in half.
    Rinse seeds off.
    Slice bell pepper
    On a new medium pan heat 1 tbsp olive oil and add sliced bell bell peppers.
  • Step 4: Cook Meat and Fajitas
    Add 32 oz of ground beef or ground bison to pan with olive oil onions and garlic.
    Break up the meat and and taco seasoning. (save a little for the bell peppers)
    Add the remaining taco seasoning to your fajitas.
  • Step 5: Prep Cilantro and Limes
    While the meat and fajitas are cooking, prepare your clintrao by chopping up about 1/2 -1 cup. Set aside
    Cut 1 Lime in half and set aside.
  • Step 6: Prep beans corn and tomatoes
    Remove lids from all three ( can of black beans, corn and Rotel tomatoes).
    Drain each can. Set Rotel Tomatoes aside.
    Mix the black beans and corn in a strainer and rinse.
  • Step 7: Add Rotel to taco meat. mix and low temp on fajitas and taco meat.
    Add the can of drained rotel tomatoes to the taco mixture. Mix and lower the temperature. cook until meat have reached 165 degrees and more liquid has evaporated.
    Mix and lower mix of fajitas. Cook until minor blacking occurs.
  • Step 8: Shred cheese and set aside
    Shredd about 10-16 oz of cheddar cheese.
  • Step 9: Make Cilantro lime rice.
    Rice should be done cooking. Add in 1/2 cup of the chopped cilantro to your rice and the juice from 1 lime. Mix well.
  • Step 10: Plating and storage
    Start by setting out all your meal prep containers.
    Evenly distributes all ingredients to to each container
    1/2 cup cilantro lime rice
    1/2 cup taco mix (4 oz)
    1/3 cup black bean and corn mix
    4-7 slices bell pepper
    1-2 oz cheese
    Store in fridge for 3-5 days.
Keyword Beans, Beef, Bowl, Gym, Healthy, Healthy Recipes, High Protein, Low calorie, Meal Prep, Mexican, Muscle, Nutrition, Recipes, Registered Dieititian, Taco, Taco Tuesday, Video, weight loss

Noah Quezada is a Registered Dietitian Nutritionist located in Denver, Colorado. Over the course of more than a decade, he has gained extensive experience in helping clients manage their weight through in-person sessions. Noah is also the 2023 President of the Colorado Academy of Nutrition and Dietetics.

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