easy 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. Ground chicken or chicken breast can also be used to make these burrito bowls.

Beef Burrito Bowl

½ pounds ground beef (Note 1)

oregano

onion powder

garlic powder

chili powder

salt

black pepper

½ teaspoon smoked paprika (Note 2)

can, fire-roasted diced tomatoes (Note 3)

can,chopped diced green chiles

can, black beans, drained and rinsed

frozen corn, thawed (Note 4)

avocado

plain Greek yogurt or sour cream

lime, juiced

cilantro

garlic

Tablespoons water (optional, if crema is thick)

Pico de Gallo

Guacamole

chopped cilantro

Colby jack and cheddar cheese

salsa

chopped green onions

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.

Burrito Bowl

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.

Avocado Crema

This is your go-to dinner if you&#039;ve got a busy schedule and a budget. It only takes 20 minutes to make!

Vegan Burrito Bowl

(15 oz) black beans (rinsed and drained)

corn kernels

instant brown rice

(12 oz) Salsa (I

red bell pepper

cilantro (chopped)

avocado (smashed)

dairy free unsweetened, plain yogurt

lime juice

cumin

salt (or

black pepper (or

Cook the instant rice according to package directions (this usually takes about 5 to 10 minutes depending on brand).

While the rice is cooking, combine all ingredients for the Creamy Avocado Sauce, if using, in a small bowl and stir well to combine. Add additional yogurt, if needed, to reach your desired sauce consistency. Set aside.

When the rice is done add the black beans, corn, and salsa to the same pot. Cook over medium heat, stirring occasionally until heated through, about 5 minutes.

Take off the heat, add the bell peppers and cilantro.

Serve with tortilla chips or over chopped Romaine lettuce with a drizzle of the Creamy Avocado Sauce.

Tastes amazing! Any ideas on how to add more protein?

Insanely delicious and so easy!!!! I'm obsessed, truly.
And it feels so good to eat this healthy.
Great recipe. So happy I found it.

This easy burrito bowl is loaded up with chilli and an assortment of fresh veggies.

Easy Burrito Bowl

Onion

Red Bell Pepper

Beef Mince

Garlic Clove

Tomato Purée

Chilli Powder

Smoked Paprika

Cumin

Tomatoes

Kidney Beans

Beef Stock

Frozen Sweetcorn

Rice

Tomato

Lime

Romaine Lettuce

Coriander

Soured Cream

Tortilla Crisp

Start by making the chilli con carne. Finely dice the onion and red peppers. Crush the garlic.

Add a drizzle of olive oil into a large lidded saucepan on medium heat. Once hot, fry the mince in batches, making sure it doesn’t stew. Once browned, remove from the pan and set aside.

Add another glug of oil into the pan. Then, add the onion and pepper. Stir-fry over until softened, 7 mins, then add the garlic and fry until fragrant.

Stir in the tomato purée, chilli powder, paprika and ground cumin. Cook for 2 mins stirring all the time.

Add the tinned tomatoes and drained kidney beans. Mix well, then return the mince to the pan and pour in the beef stock. The mince should all be covered. If not, add a splash of water. Season with salt and pepper. At this point, taste the chilli – if you want more spice, add a wee bit more chilli powder.

Simmer the chilli until thickened to your liking, or bring to the boil, then reduce to a simmer, place a lid on and leave to cook gently for up to 1 hr 30 mins, depending on how much time you have. Simmering for a longer time will mean a thicker, richer end result, but it’s still delicious eaten straight away if you don’t have the time or are too hungry.

Stir the sweetcorn through until defrosted. Optional: if batch cooking the chilli con carne for the week, transfer to Tupperware containers now.

Heat the rice following packet instructions.

Meanwhile, chop the tomatoes into 1cm chunks and shred the lettuce. Place both into a bowl and season with salt, pepper and the juice of ½ a lime. Pick the coriander leaves and thinly slice the stalks.

Toss the coriander stalks through the rice and share between bowls. Top with the chilli, tortilla crisps, tomato salad and a dollop of soured cream. Finish with a scattering of coriander and serve with any remaining lime wedges.

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Beef Burrito Bowl

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Top 3 easy burrito bowl recipes from across the web

The most viewed easy burrito bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Burrito Bowl

Vegan Burrito Bowl

Easy Burrito Bowl

The most viewed easy burrito bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine