Make the Mexican rice

• Combine the water, instant rice and tomato bouillon in a bowl.
• Stir well, then microwave until the rice is tender and the liquid absorbed.

Build the bowls

• Spoon the cooked rice into each meal prep bowl.
• Mash the rice down slightly to make a base.
• Divide the lean taco meat evenly among the bowls.

Add the toppings

• Add a spoonful of nacho cheese to each bowl.
• Pour enchilada sauce over the meat.
• Finish with a sprinkle of shredded cheese.

Store and reheat

• Cover and refrigerate the bowls until ready to eat.
• Microwave when you're ready to eat.
• Top with crushed Doritos for crunch just before eating.