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
Scale
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 1/2 cups shredded cheddar cheese
- 2 cups romaine hearts, chopped into pieces
- 1/2 cup red onion, diced
- 1 jalapeno, seeds and stems removed and diced
- 1/4 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