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5 from 11 votes

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.
Course Main Course
Cuisine Mexican
Keyword beef burrito bowl, burrito bowl recipe, easy burrito bowl
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Servings 6 servings
Calories 627kcal
Author Eileen Kelly

Ingredients

Rice

  • 1 cup long grain white rice cooked according to box instructions

Beef Burrito Bowl

  • 1 1/2 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
  • 1/2 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
  • 1/4 cup fresh cilantro
  • 1 clove garlic
  • 1/2 teaspoon black pepper
  • 1/4 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