There is nothing better than a big bowl of perfectly seasoned beef over tender rice and all your favorite fixings to make a mouthwateringly scrumptious Burrito Bowl. My friends, you'll never need a chain restaurant again to get your Mexican food fix. Make these fantastic bowls for dinners, family parties, kids' get-togethers, and endless possibilities.
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Why you'll love this recipe
- These burrito bowls are very versatile. So many options.
- These beef burrito bowls are great for family dinners and parties.
- Make a big pot of beef and surround it with all the toppings. Everyone can make their own bowl with all their favorites.
Ingredients
- ground beef, 80/20
- onion powder
- garlic powder
- chili powder
- salt
- black pepper
- smoked paprika or regular paprika - smoked paprika adds a nice smoky flavor.
- fire-roasted diced tomatoes - fire-roasted gives a nice char to the tomatoes which add flavor to the burrito bowl.
- green chiles
- black beans
- corn
- white rice
- avocado
- plain Greek yogurt or sour cream
- lime
- fresh cilantro - please use fresh cilantro. Dried cilantro will not do justice to the crema.
- garlic clove
- salt
- black pepper
Equipment
- Meat Masher:.
- Blender:
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Cook rice according to package directions.
- In a large skillet, over medium-high heat, saute the beef to brown, about 5 minutes.
- Stir in tomatoes, green chilies, oregano, and spices.
- Mix in the black beans and corn.
- Let simmer about 15 minutes to blend flavors.
- Serve rice topped with beef mixture and your favorite toppings.
How to make the Crema
- In a blender, add avocado, Greek yogurt, lime juice, cilantro, garlic, salt, and pepper.
- Blend to mix ingredients. The mixture will be thick. If needed add a teaspoon or two of water to thin crema to drizzle or dollop on the burrito bowl.
Storage
The ground beef mixture can be made ahead of time, for up to 2 days and stored in the refrigerator in an airtight covered container.
Leftovers can be stored in an airtight covered container for 3 days.
To reheat, use a microwave, following the manufacturer's instructions.
For oven reheating, reheat at 350°F, until everything is warmed through.
Keep the Avocado Crema in the refrigerator for up to 2 days in an airtight covered container.
Expert Tips
Expert Tip: These are a great meal prep recipe for lunch or weeknight planning. Store ingredients in separate containers and prep the bowl as needed.
Frequently Asked Questions
The ingredients are consistent with what is usually in a burrito but in bowl form/.
It really depends on what you are adding to your bowls and burritos. The tortilla has carbs in it which is in addition to what goes into it or a bowl. In general, there can be less calories in a bowl.
They are a Tex-Mex recipe.
Variations
- Swap out the beef and use flank, sirloin, or hangar steak in the burrito bowl recipe. Season the meat. Slice and saute the steak for about 8 minutes, until the desired level of doneness.
- Make a chicken burrito bowl and use either ground chicken or boneless skinless chicken breast or chicken thighs.
- Any of your favorite beans such as red beans, pinto beans, or kidney beans can be used in the recipe.
- For the corn, use leftover corn on the cob.
- In lieu of rice, brown rice, quinoa, or cauliflower rice.
- Salsa can be used instead of fire-roasted tomatoes.
- Taco seasoning can be used in lieu of the spices.
- Use this ground beef mixture to make quesadillas, taco lasagna, or burritos.
- Optional additions can be cumin, chipotle peppers in adobo sauce, and ground coriander.
Serving Suggestions
- Pico de Gallo would be a delicious topping for the burrito bowls.
- Roasted Tomatillo Salsa is a great option for the bowls.
- Guacamole is a must for my bowl.
- Avocado Crema, the recipe is below and it is delicious.
- Sour Cream, shredded cheddar cheese, and Mexican blended cheese, limes, and a squeeze of lime juice would all be delicious toppings.
- Fresh chopped cilantro adds a nice fresh flavor to the recipe.
- Cilantro lime rice would both be a fantastic base for any burrito bowl.
- We use long grain rice but any rice including quick-cooking, brown rice, or basmati are all delicious options.
- For keto fans use either cauliflower rice or serve on a bed of romaine lettuce or any of your favorite lettuce choices.
Similar recipes
- Vegan Burritos are another delicious recipe we make often. Great for meal planning too.
- Beef Jerky Dip is delicious and loaded with beef jerky.
- Roast Beef Tortilla Roll-Ups is another quick and easy recipe everyone will love.
- One-Pot Chili Mac is a family favorite and a one-pot wonder.
- Mexican shredded beef tacos are made in the crockpot and are another quick, easy recipe.
- Chipotle Chili is a hearty chili recipe and a great weeknight meal.
Meal Plan Ideas
These beef burrito bowls are great to use in your meal plan. You can make all your ingredients and keep them in separate airtight covered containers.
This is also a great freezer meal I generally freeze the rice and beef together in one large bag. I tend to try and flatten the bag so they store in the freezer one on top of another.
I love any comments or questions, please feel free to leave them below.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Beef Burrito Bowl
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Equipment Needed:
Ingredients
Rice
- 1 cup long-grain white rice, cooked cooked according to box instructions
Beef Burrito Bowl
- 1 ½ pounds ground beef Note 1
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika Note 2
- 10 ounce can, fire-roasted diced tomatoes Note 3
- 4 ounce can,chopped diced green chiles
- 15.5 ounce can, black beans, drained and rinsed
- 1 cup frozen corn, thawed Note 4
Avocado Crema
- 1 large avocado
- 1 cup plain Greek yogurt or sour cream
- 1 large lime, juiced
- ¼ cup fresh cilantro
- 2 cloves garlic
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 Tablespoon water optional, if crema is thick
Optional Toppings
- Pico de Gallo
- Guacamole
- sliced avocado
- chopped cilantro
- shredded Colby jack and cheddar cheese
- salsa
- chopped green onions
Instructions
Burrito Bowl
- Cook 1 cup long-grain white rice, cooked rice according to manufacturers instructions.
- Heat a skillet over medium heat, add 1 ½ pounds ground beef, 1 teaspoon dried oregano, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon salt , 1 teaspoon black pepper, and ½ teaspoon smoked paprika, saute and brown the meat until no longer pink, about 5 to 7 minutes. Break up the beef until cooked through.
- Remove and discard any excess grease in the pan.
- Mix in 10 ounce can, fire-roasted diced tomatoes, 4 ounce can,chopped diced green chiles, 15.5 ounce can, black beans, drained and rinsed, and 1 cup frozen corn, thawed. Increase the heat to high and bring the mixture to a boil.
- Cover the skillet with a lid, reduce the heat to a low; simmer for 15 minutes to blend flavors and thoroughly cook the meat. Note: Taste the meat, and if you prefer more spice, adjust the seasoning to your spice level. See note 6, below.
- Serve in bowls with rice and your favorite toppings, sliced avocado, shredded Colby jack and cheddar cheese, salsa, chopped green onions, Pico de GalloDrizzle with avocado crema.
Avocado Crema
- In a blender, add 1 large avocado, 1 cup plain Greek yogurt or sour cream, 1 large lime, juiced, ¼ cup fresh cilantro, 2 cloves garlic, ½ teaspoon black pepper, and ¼ teaspoon salt. Blend to combine.
- If the mixture is very thick, add 1 Tablespoon water and blend.
- Taste for seasoning. Re-seaason if needed.
- Refrigerate until ready to use. Serve drizzled on burrito bowls.
