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Yields:
4 - 6 serving(s)
Prep Time:
40 mins
Total Time:
1 hr
I've been enjoying burrito bowls at some of my favorite chain restaurants for years now, but what you might not realize is that they are super easy to make at home. These beef burrito bowls are extra meaty but also contain so many delicious vegetables and grains that you might just want to eat one every day! The best part about a burrito bowl is that you can use any protein, grain, and veggie you have on hand. I went for what my family loves here, a classic beef burrito flavor profile with black beans, seasoned ground beef, white rice, and pico de gallo. I like to serve these as a weeknight meal, but they'd be a great football food setup too—just put all the components out and let everyone build their own bowls. Dollop on some sour cream and cheese if you're feeling wild and dig in!
What does a burrito bowl contain?
The best part about these beef burrito bowls is that they are totally customizable. I love beans, corn, rice and pico de gallo in mine but you could mix it up with your favorite guacamole or use quinoa as a base instead. You could also change out the protein for chicken, ground turkey or chorizo if you'd like!
Is a burrito bowl healthier than a burrito?
These burrito bowls skip the giant tortilla that burritos are usually wrapped up in, so you are definitely saving some calories from that. I've always preferred the burrito fillings anyways, so these are right up my alley.
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Ingredients
- 3 Tbsp.
olive oil
- 1
onion, chopped
- 1 1/2 cups
long-grain white rice
- 2
garlic cloves, chopped
- 2 1/2 tsp.
kosher salt
- 3/4 cup
fresh cilantro, chopped
Grated zest and juice of 2 limes
- 1
12-ounce bag frozen fire roasted corn, thawed
- 1
4-ounce can diced pimentos, drained
- 3
scallions, sliced
- 1 tsp.
ground cumin
- 3/4 tsp.
black pepper
- 1 1/2 lb.
ground beef
- 1 tsp.
chili powder
- 1 tsp.
paprika
- 2
15-ounce cans Cuban-style black beans, warmed
Pico de gallo, Mexican-style shredded cheese, shredded lettuce and sliced jalapeños, for topping
Directions
- Step 1Heat 1 tablespoon olive oil in a medium pot over medium heat. Add half of the onion and cook, stirring, until softened, 3 to 4 minutes. Stir in the rice and garlic and cook, stirring, until fragrant, 1 minute. Add 2²∕³ cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to low and simmer, uncovered, for 5 minutes, then cover and cook until the rice is tender, 15 to 18 minutes. Remove from the heat; let sit, covered, for 10 minutes. Fluff with a fork and stir in the cilantro, lime zest and lime juice.
- Step 2Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn, pimentos, scallions, ½ teaspoon cumin, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring frequently, until warmed through, 3 to 5 minutes. Transfer to a serving dish and wipe out the skillet.
- Step 3Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add the remaining onion and cook, stirring, until the onion starts to soften, about 3 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Pour off the excess fat.
- Step 4Add the chili powder, paprika, and the remaining 1 teaspoon salt and ½ teaspoon each cumin and pepper. Stir in ½ cup water, reduce the heat to low and simmer until reduced, about 5 minutes.
- Step 5Scoop some rice, beans, corn mixture and beef into individual bowls and add desired toppings.
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