These Ground Beef Burrito Bowls are the ultimate dinner recipe! Seasoned and saucy ground beef meets black beans and rice with all your favorite burrito toppings for a well balanced bowl. Get ready for high protein (about 50 grams per bowl) and big flavor in under 40 minutes!
I've been on a huge bowl kick, which I expect to last all Summer long. These bowls will help you reach your protein goals for the day and they are so satisfying with loads of flavor.
For more high protein bowl ideas, check out these Burger Bowls, Chicken Poke Bowls, Mexican Chicken Bowl, and Teriyaki Beef Bowls with Rice.
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Why You'll Love This Recipe:
- So much Flavor. Just wait until you taste the seasoned beef in the enchilada sauce. It's my secret ingredient for making taco meat taste amazing!
- Healthy. These bowls are full of protein and nutrients from all of the veggies!
- Quick. A great weeknight dinner ready in just 40 minutes.
- Customizable. Just like taco night, everyone can make their own bowls, which is always a family favorite.
If you love Mexican recipes, try this Mexican Street Corn Dip, Crockpot Birria Tacos, and Blackstone Chicken Fajitas.
Ingredients:
Kettle and Fire Bone Broth: I have to give my husband credit for this one because I saw him adding it to his rice instead of water. It has 19 grams of protein, plus really great health benefits, and it brings a lot of flavor into the rice.
Ground Beef: I highly recommend an 85/15 lean meat to fat ratio. It stays juicy and tender without producing a ton of grease in the pan, like a 80/20 will. A 93/7 dries out in the skillet pretty quickly. The sauce helps, but I still recommend 85/15 if possible.
Rice: I used basmati for this recipe, but any rice works.
Canned Corn: I always look for a canned corn that says "crisp" on it to avoid soggy canned corn.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
- Thinking about a leaner meat? Ground Turkey or Ground Chicken work here too.
- The cheddar cheese can be substituted with a Mexican blend or any of your favorites. Also the pre-shredded bagged cheese is fine for this recipe.
- The Bone Broth for the rice is used for flavor and adds 19 grams of extra protein. It can easily be swapped out with chicken stock or water.
- Want to use a different version of rice? Try this Rice Cooker Spanish Rice or Coconut Jasmine Rice.
- Love Spicy? Grab the spicy version of enchilada sauce or serve hot sauce alongside the bowl toppings.
For extra sauce ideas, try this Lime Aioli, Sour Cream Sauce, Poblano Sauce, and Chipotle Mayo.
How to Make Burrito Bowls:
Step 1: Rinse and drain the rice in a colander. Add the rice to the rice cooker with bone broth (or use water or stock) and start cook time. *You can also cook in a pot according to the package instructions.
Step 2: Rinse and drain black beans and corn, and add into a pot on low heat. The black beans and corn can also be heated up in the microwave right before serving and feel free to keep them separated.
Step 3: Prepare all the toppings, except for the avocados to avoid browning before serving.
Step 4: Add the ground beef into a large skillet and cook until brown, breaking up the meat as it cooks.
Step 5: Once the meat is browned, stir in taco seasoning, then pour in enchilada sauce. Allow to bubble up a bit, then drop the heat to low and simmer for 5 minutes. Turn off the heat and use a slotted spoon for serving to avoid too much sauce in the bowls.
Step 6: Once the rice is finished, it's time to assemble the bowls.
Step 7: Slice up the avocados and scoop out right before serving.
Step 8: For the bowls, I like to separate everything next to each other, but it's totally up to you. Start with rice, beef, beans and corn, then add all the toppings. Serve and enjoy!
Expert Tips:
- Start the rice first because it takes the longest to cook. Remember to add about 15 minutes to the cook time if you use a brown rice versus white.
- Make sure to give the beans and corn a good rinse and then drain well, especially the dark syrup on the black beans.
For more Healthy Dinner Ideas, check out this recipes for Lemon Chicken Thighs and Potatoes, Teriyaki Chicken Burgers, Chicken Tzatziki Bowls, and Sweet Chili Salmon.
Storage:
I recommend storing all the ingredients in separate containers for the best taste. Use up the leftovers in 2-3 days.
When Storing Rice: Allow the rice to cool to around 70 degrees before storing it in the fridge in a sealed container. *Do not leave cooked rice out for longer than 2 hours at room temp.
Reheating Rice: Warm until nice and hot to eliminate any bacteria. I recommend heating in tin foil packs in the oven at 350 degrees with the beef or I'll just add back into the rice cooker to reheat. I like to eat my leftover rice within 48 hours or I'll just make a new batch to be safe.
More Healthy Dinners To Try:
If you tried this Ground Beef Burrito Bowl Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Ground Beef Burrito Bowls
- Total Time: 40 minutes
- Yield: 4 bowls 1x
Description
These Ground Beef Burrito Bowls are the ultimate dinner recipe! Seasoned and saucy ground beef meets black beans and rice with all your favorite burrito toppings for a well balanced bowl. Get ready for high protein and big flavor in under 40 minutes!
Ingredients
Beef Bowls:
- 1 cup uncooked white rice, jasmine or basmati
- 2 cups Beef Bone Broth (can use stock or water instead)
- 1 lb 85/15 ground beef
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn (crisp variety preferred)
- 1 tablespoon taco seasoning
- 1 (10 ounce) can mild red enchilada sauce
Burrito Bowl Toppings:
- 1 and ½ cups shredded cheddar cheese
- 2 cups romaine hearts, chopped into pieces
- ½ cup red onion, diced
- 1 jalapeno, seeds and stems removed and diced
- ¼ cup fresh cilantro, roughly chopped
- 1 cup southwest tortilla strips (salad dressing section at store)
- 1 cup sour cream
- Optional: lime wedges for serving
- 1 large ripe avocado, diced
Instructions
- Rinse and drain the rice in a colander. Add the rice to the rice cooker with bone broth (or use water or stock) and push start. *You can also cook in a pot according to the package instructions.
- Rinse and drain black beans and corn, and add into a pot on low heat. The black beans and corn can also be heated up in the microwave right before serving and feel free to keep them separated.
- Prepare all the toppings, except for the avocados to avoid browning before serving.
- Add the ground beef into a large skillet and cook until brown, breaking up the meat as it cooks.
- Once the meat is browned, stir in taco seasoning, then pour in enchilada sauce. Allow to bubble up a bit, then drop the heat to low and simmer for 5 minutes. Turn off the heat and use a slotted spoon for serving to avoid too much sauce in the bowls.
- Once the rice is finished, it's time to assemble the bowls.
- Slice up the avocados and scoop out right before serving.
- For the bowls, I like to separate everything next to each other. Start with rice, beef, beans and corn, then add all the toppings. Serve and enjoy!
Notes
- Start the rice first because it takes the longest to cook. Remember to add about 15 minutes to the cook time if you use a brown rice versus white.
- Make sure to give the beans and corn a good rinse and then drain well, especially the dark syrup on the black beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Mexican
Rob says
Sooo good! Putting this dinner on repeat this summer.
Tara Smithson says
Thanks so much Rob! I can't wait to make these bowls again too!