Beef Burrito Bowl Recipe
Skip Chipotle and make these easy beef burrito bowls at home instead! They’re packed with seasoned ground beef, simmered black beans, rice, veggies and all your favorite toppings.
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Just like my shrimp burrito bowls and spicy fish taco bowls, these ground beef burrito bowls are full of flavor and variety. I love that you get protein, veggies, carbs and healthy fats all in one bowl, so this recipe is a great balanced meal the whole family will love.
Not only is this beef burrito bowl recipe a great option for busy weeknights, it also makes a great option for hosting. Lay everything out and let your guests customize their own perfect burrito bowls!
It doesn’t stop there…these beef burrito bowls are also ideal for meal prep because they last well in the fridge and reheat beautifully. See below for special meal prep and reheating instructions.
Ingredient Notes
Ground beef: I recommend a 90% lean or leaner ground beef for this recipe.
Taco seasoning: feel free to use store bought or make a homemade taco seasoning mix. To speed things up, I used a low sodium taco seasoning packet.
Romaine lettuce: lettuce will act as the base for our burrito bowls.
Rice: I made 1 cup of jasmine rice which yields about 3 cups of cooked rice.
Black beans: the black beans are simmered with garlic and cumin until thickened and aromatic.
For serving: corn, shredded cheese, guacamole, pico de gallo, cilantro, jalapeño slices and a lime wedge.
Equipment
Large sauté pan
Sauce pans
Cutting board and knife
Measuring cups and spoons
How to Make Beef Burrito Bowls
Cook the rice according to the package instructions.
For the black beans, heat a small saucepan over medium heat. Add oil, minced garlic and cumin. Sauté for 1 minute to soften the garlic and toast the cumin.
Add the entire can of black beans (liquid too), stir, bring to a simmer and cook for 15 minutes, stirring occasionally.
Meanwhile, heat a large sauté pan over medium heat. Add the ground beef, crumble with a wooden spoon and brown until mostly cooked through. Drain fat, if needed.
Add the taco seasoning and 1/4 cup water and stir. Cook until the meat has cooked through, approximately 3-4 minutes.
To assemble: add a layer of lettuce to the bowls. Top with taco meat, rice, black beans, corn and cheese. Garnish with guacamole, pico de gallo, jalapeño slices and fresh cilantro. Serve with a lime wedge.
How to Meal Prep Beef Burrito Bowls
Storage: to meal prep beef burrito bowls, follow all the steps above except assembly. In four air tight microwave safe containers, divide the taco meat, rice, simmered black beans, corn, cheese, jalapeño slices and cilantro into each.
Store the lettuce, pico de gallo, guacamole and lime wedges separately in the fridge for up to four days.
Reheating: when ready to enjoy, microwave the burrito bowls for 1 minute, stir and microwave for another 30-45 seconds. Add lettuce, top with pico de gallo and guacamole and serve with a lime wedge.
Tips
- Start with the rice and black beans so they can both cook while you prepare the ground beef and assemble the rest of the ingredients needed to make the burrito bowls.
- For rice with a lot of flavor and some added protein, cook it in bone broth instead of water.
- Leave the black beans whole or mash them for more of a refried bean texture.
- To save on time, use pre-made pico de gallo and guacamole. You can even use microwave rice.
Substitutions and Variations
Ground beef: for a lower fat option, use lean ground chicken or turkey.
Rice: for a lower carb option, use cauliflower rice, or a combination of rice and cauliflower rice. Alternatively, you can use brown rice.
Black beans: you can follow the same recipe for the simmered beans but with pinto beans instead.
Cheese: I used a Mexican cheese blend, but Monterey Jack, pepper Jack, queso fresco and cheddar are other good options.
Guacamole: try slices of fresh avocado instead of guacamole.
Pico de gallo: use any kind of salsa you like.
Alternative toppings: diced tomatoes, sour cream, red onion, tortilla strips, pickled jalapeños. The possibilities are endless!
More Recipes You’ll Love
If you make this Beef Burrito Bowls, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Beef Burrito Bowls
Ingredients
Simmered Black Beans
- 1 tsp avocado oil
- 2 clove garlic minced
- 1 tsp cumin
- 15 oz can black beans
Ground Beef
- 1 lb 96% lean ground beef
- 1 taco seasoning packet
For Assembly
- 1 head romaine lettuce chopped
- 1 cup uncooked white rice
- 1 cup corn
- 1 cup shredded Mexican blend cheese
- 1/4 cup guacamole
- 1/4 cup pico de gallo
- 1 jalapeño sliced
- cilantro chopped
Instructions
- Cook the rice according to the package instructions.
- For the black beans, heat a small saucepan over medium heat. Add oil, minced garlic and cumin. Sauté for 1 minute to soften the garlic and toast the cumin. Add the entire can of black beans (liquid too), stir, bring to a simmer and cook for 15 minutes, stirring occasionally.
- Meanwhile, heat a large sauté pan over medium heat. Add the ground beef, crumble with a wooden spoon and brown until mostly cooked through. Drain fat, if needed.
- Add the taco seasoning and 1/4 cup water and stir. Cook until the meat has cooked through, approximately 3-4 minutes.
- To assemble: add a layer of lettuce to the bowls. Top with taco meat, rice, black beans, corn and cheese. Garnish with guacamole, pico de gallo, jalapeño slices and fresh cilantro. Serve with a lime wedge.
