Beef and Bean Burrito Bowls

image of ground beef black beans pinto beans rice cauliflower rice onions bell peppers tomatoes green chiles taco seasoning cilantro lime avocado cheese sour cream romaine lettuce corn pico de gallo arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

adam saha

Beef and Bean Burrito Bowls

A quick and comforting weeknight dinner featuring seasoned ground beef and beans layered over rice with fresh toppings, perfect for busy families seeking a satisfying meal without the fuss.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Mexican, Tex-Mex

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meat and Bean Base

1 pound Ground Beef 80/20 mix is best for flavor, though 90/10 works for leaner version
1 tablespoon Olive Oil
1 medium Yellow Onion finely diced
2 cloves Garlic minced
1 packet Taco Seasoning about 1 ounce, good quality preferred
1 can Diced Tomatoes 14.5 oz, undrained, or fire-roasted for depth
1 can Mild Green Chiles 4 oz, undrained
1 can Black Beans 15 oz, rinsed and drained (or pinto beans)
1/2 cup Water or Beef Broth beef broth preferred for deeper flavor
1 teaspoon Ground Cumin for extra smokiness
to taste Salt
to taste Black Pepper

For the Bowl Foundation

4-6 cups Cooked White Rice or Brown Rice for the best flavor, use cilantro lime rice style; alternatively, cauliflower rice for low-carb

Essential Toppings and Garnishes

to taste Shredded Cheddar or Monterey Jack Cheese for cheesy version
to taste Shredded Romaine Lettuce or Cabbage Slaw
to taste Pico de Gallo or Diced Fresh Tomatoes
to taste Avocado slices or homemade guacamole
to taste Sour Cream or Plain Greek Yogurt
1 big squeeze Fresh Lime Juice from fresh lime
to taste Freshly Chopped Cilantro

Equipment

Large skillet or Dutch oven

Method

Prepare the Meat and Bean Base

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and sauté, stirring occasionally, until translucent and softened, about 4-5 minutes.
Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned and no pink remains, about 5-7 minutes. Drain excess grease if needed.
Reduce heat to medium. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the taco seasoning and ground cumin, stirring to coat the meat and toast the spices slightly.
Pour in the diced tomatoes with juice, green chiles with liquid, and water or beef broth. Bring to a gentle bubble, then simmer uncovered over low heat for 10 minutes, allowing flavors to meld and liquid to reduce slightly.
Stir in the rinsed and drained black beans. Continue simmering for an additional 5 minutes until beans are heated through. Season with salt and pepper to taste.

Assemble the Bowls

For each serving, place a generous layer of hot cooked rice in the bottom of a wide bowl.
Spoon the hot beef and bean mixture over the rice. Top immediately with shredded cheese while hot for melting. Add shredded lettuce, pico de gallo, avocado slices, sour cream, a squeeze of lime, and chopped cilantro.
Serve immediately for the best contrast between hot filling and cool toppings.

Nutrition

Calories: 550kcalCarbohydrates: 48gProtein: 28gFat: 22g

Notes

For cilantro lime rice, after cooking rice, fluff and mix in 1/4 cup chopped cilantro and juice from one lime. Add roasted corn kernels to the beef mixture for extra flavor. Storage: Store base mixture, rice, and beans separately in fridge for up to 4 days; toppings fresh. Freeze beef mixture up to 3 months. Reheat stovetop for best texture. Variations: For low-carb, use cauliflower rice; substitute ground turkey; make vegetarian by doubling beans.

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