Beef Burrito Bowl

5 from 10 votes

Easy beef burrito bowl recipe made with seasoned ground beef, rice, black beans, corn, and avocado crema. A quick 30-minute dinner perfect for meal prep and family meals.

Course Main Course

Cuisine Mexican

Keyword beef burrito bowl, burrito bowl recipe, easy burrito bowl

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 584kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

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 kosher 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
2 cups cooked rice

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 kosher 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

Heat a large 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 kosher 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 and divide 2 cups cooked 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 kosher 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.

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-roasting gives an extra level of flavor.

Note 4: Canned corn, drained, can be used.

Note 5: If you prefer a bit more spice, try ½ teaspoon cayene pepper or ½ teaspoon chili powder.

Note 6: 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 7: 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