Make something different for Taco Tuesday with this easy, delicious Tex-Mex Bowl. Great for a weeknight dinner or to bring for lunch.
Now that we live in Texas, we have been experimenting a bit more with some of the Tex-Mex related recipes. I will never be on board with the true Mexican cuisine. I enjoy sour cream too much, but the food here is definitely different than in Florida. That’s why we came up with our own Tex-Mex Bowl recipe.
We have a few recipes already, such as our Bean and Cheese Tostadas, Chipotle Chicken Tacos, and my favorite Taco Dip. But we wanted to add to our recipe database. And use up a lot of random groceries we had in the house.
Justin is the one who came up with the idea to make a Tex-Mex bowl for dinner one night. We had some lettuce that was about to start going bad. Some chicken we had thawed but had no clue what to do with. Along with some other veggies in the fridge.
This recipe was kind of made up as we went. We didn’t have much of a plan but just went with the flow on it. And surprisingly, on the first try, we came up with a winner of a recipe!
Step by Step
The first thing we did was to season the chicken and pan-fry it until it was cooked through. Of course, if you want a meatless option for a meal, you don’t have to make the chicken for it. The seasonings I used include cilantro, cumin, onion powder, garlic powder, and pepper. You can really determine the flavor of the meal by using different seasonings to your tastes.
Cut up whatever vegetables you want to use in your bowls. We used tomato and avocado for ours but would have also used onion if we had some. I did add a little extra onion powder to the chicken to help make up for the missing flavor of the freshly chopped onion.
Another thing we added was some corn. We’ve had some frozen corn in the freezer for months, so I decided that we needed to use that for something. I threw the bag away a long time ago because it had ripped open and had this in a freezer ziplock, so I didn’t have the cooking instructions but just boiled the corn until it was warmed through.
As I mentioned earlier, we had some lettuce in the fridge that had been in there a while and was starting to go bad. Normally tacos would use tortilla shells of some type, but we figured the lettuce would make this a little more healthy. And we didn’t have any taco shells in the pantry either.
Once everything is cooked and ready, just pile it all in your bowl like you would a salad. Then we topped it with cheese, and I put a little bit of sour cream on top. Trust me, I learned the hard way that it doesn’t take much sour cream for this. A little bit goes a long way.
And of course, we couldn’t make a meal like this without making our delicious Strawberry Mojitos with it!
Originally Published On: May 1, 2019
- 1 lb chicken breast (boneless, skinless)
- 2 cups lettuce
- 1 tomato (chopped)
- 1/2 onion (chopped)
- 1 avocado (chopped)
- 1/4 cup corn (cooked)
- 1/2 cup mexican cheese (shredded)
- Fry the chicken in desired seasonings such as cilantro, cumin, onion powder, and garlic powder then cut into bite-sized pieces
- Chop the vegetables and any other toppings you may want
- Fill the serving bowls with lettuce
- Add the vegetables and cooked chicken and stir
- Top with cheese and any other toppings such as a dollop of sour cream
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