Preheat and prep: Preheat your air fryer to 380°F (193°C) for 3–5 minutes. Lightly spray the basket with oil so the beef doesn’t stick.

Mix the seasoning: In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked or sweet paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Adjust to taste.

Prep the beef: In a large bowl, break up the ground beef. Add diced onion, minced garlic, tomato paste, and the seasoning mix. Drizzle in the broth or water. Stir until evenly combined; it should be slightly saucy, not wet.

Air fry the beef: Spread the mixture in an even layer in the basket. Air fry for 7–10 minutes, stirring halfway to break up the beef into crumbles. Cook until browned with no pink left and the internal temperature reaches 160°F (71°C).

Drain if needed: If there’s excess liquid or fat, carefully drain it. Taste and adjust seasoning with a pinch of salt or a squeeze of lime.

Warm your base: Heat rice, quinoa, or cauliflower rice. If using greens, keep them crisp and cool.

Prep toppings: Halve the tomatoes, rinse the beans and corn, chop cilantro, slice jalapeños, and cut lime wedges.

Assemble bowls: Add your base. Top with a generous scoop of taco beef, black beans, corn, tomatoes, red onion, and avocado. Finish with cilantro, a dollop of Greek yogurt, a sprinkle of cheese, salsa, and a squeeze of lime.

Serve: Add hot sauce if you like heat. Toss gently so every bite gets a mix of textures.