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 Recipe. My friends, you’ll never need a chain restaurant again to get your Mexican food fix. Make these amazing bowls for dinners, family parties, kids get-togethers, endless possibilities.
This post is sponsored by the New York Beef Council. As always, all opinions are my own, and thank you for supporting the brands that keep me creating.
Burrito Bowl Recipe
My family loves Mexican favorites like our popular beef enchilada casserole and slow cooker Mexican shredded beef.
This burrito bowl is my favorite because it’s so versatile of the recipe and the endless toppings choice. It’s 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 ( regular paprika can be used) – smoked paprika adds a nice smoky flavor.
- fire-roasted diced tomatoes – fire-roasted gives a nice char to the tomatoes which add flavor.
- green chiles
- black beans
- corn
- white rice
Avocado Crema:
- avocado
- plain Greek yogurt or sour cream
- lime
- fresh cilantro – please use fresh cilantro. Dried will not do justice to the crema.
- garlic clove
- salt
- black pepper
Step by step instructions
- Cook rice according to package directions.
- Sear the beef to brown, about 5 minutes.
- Add-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.
Avocado 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.
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.
- 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.
What to serve with this delicious burrito bowl recipe:
- Pico de Gallo
- Roasted Tomatillo Salsa
- Guacamole
- Avocado Crema – recipe below
- Sour Cream
- Shredded cheese
- Fresh chopped cilantro
Some other of our favorite beef recipes you will enjoy are:
- Beef Jerky Dip
- Roast Beef Tortilla Roll-Ups
- One-Pot Chili Mac
- Mexican shredded beef tacos
- Chipotle Chili
Expert tips and FAQs
- The ground beef mixture can be made ahead of time, up to 2 days. leftovers can be stored in the fridge for 2-3 days, covered in the fridge.
- To reheat the bow, warm the ingredients in the microwave for a few seconds to warm. For oven reheating, reheat at 350°F, until everything is warm.
- Keep the Avocado Crema in the fridge for up to 2 days in a covered container.
- The meat can be frozen for up to 3-4 months, based on Beef It’s What’s for Dinner storage guide.
- Looking for expert tips about beef, check out Chuck Knows Beef, from Beef It’s What’s for dinner. So full of information, tips, and recipe guidance.
SHOP THIS RECIPE:
This post contains affiliate links for your convenience. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com.
- Meat Masher: A great tool to break up meat and potatoes.
- Blender: Every kitchen needs a powerhouse like this on
Check out my shop, Everyday Eileen I share all my favorite finds.
When you make this recipe, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen.
I love any comments or questions, please feel free to leave them below.
Keep up to date with recipes and posts by following me on:
FACEBOOK INSTAGRAM, PINTEREST, TWITTER
Love this recipe, it would be awesome if you give it a 5-star rating and share comments below.
Beef Burrito Bowl
Enjoy zesty, perfectly seasoned ground beef and rice in a burrito bowl with avocado crema. Top with your favorite toppings such as Pico de Gallo, guacamole, Colby jack cheddar cheese, or sour cream.
Print
Pin
Rate
Servings: 6 servings
Calories: 627kcal
Equipment Needed:
Ingredients
Rice
- 1 cup long grain white rice 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 lime, juiced
- ¼ cup fresh cilantro
- 1 clove garlic
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 Tablespoons water optional, if crema is thick
Optional Toppings
- avocado crema, recipe below
- Pico de Gallo
- Guacamole
- sliced avocado
- chopped cilantro
- shredded Colby jack and cheddar cheese
- salsa
- chopped green onions
Instructions
- Cook rice according to manufacturers instructions.
- Heat a skilllet over medium heat, add ground beef to brown, about 5 minutes. Break up beef untill cooked through, there will be no pink will be in the meat.
- Remove and discard any excess oil in pan.
- Add to the cooked beef, dried oregano, onion powder, garlic powder, chili powder,salt, and black pepper, and smoked paprika. Stir to combine.
- Mix in fire-roasted diced tomatoes, chopped green chiles, black beans, and corn. Increase heat to high, bring mixture to a boil.
- Cover pot with a lid, reduce heat to a low.Simmer for 15 minutes to blend flavors and throroughly cook meat. Note: The meat is not incredibly spicy. If you prefer more spice, feel free to add a bit more chili powder.
- After the meat simmers, taste for seasoning. Re-season if needed.
- Serve in bowls with rice and your favorite toppings, avocado wedges, shredded cheese, sour cream, lime wedges, fresh chopped cilantro. Drizzle with avocado crema.
Avocado Crema
- In a blender, add avocado, Greek yogurt, lime juice, fresh cilantro, garlic, salt, and pepper. Blend to combine.
- If mixture is very thick, add 1 Tablespoon of water and blend.
- Taste for seasoning. Re-seaason if needed.
- Refrigerate until ready to use. Serve drizzled on burrito bowls.
Notes
Note 1: Use either 80/20 to 90/20 ground beef, whichever your family prefers.
Note 2: Smoked paprika adds a nice smoky flavor to the meat. Regular paprika can be used.
Note 3: Plain diced tomatoes can be used. The fire roasted gives an extra level of flavor.
Note 4: Canned corn, drained can be used.
Note 5: The ground beef mixture can be made ahead of time, up to 2 days. leftovers can be stored in the fridge for 2-3 days, covered in the fridge.
Note 6: The meat can be frozen for up to 3-4 months. The crema can keep in the fridge, covered up to 2 days. I do not recommend freezing it.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1serving | Calories: 627kcal | Carbohydrates: 57g | Protein: 34g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 735mg | Potassium: 854mg | Fiber: 11g | Sugar: 4g | Vitamin A: 577IU | Vitamin C: 14mg | Calcium: 123mg | Iron: 5mg
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!
