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Burrito Bowls

Ground Beef Burrito Bowls

Ground Beef Burrito Bowls are an easy one-pot, 30-minute dinner loaded with beef, jasmine rice, black beans, corn, and cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 1 Tablespoon olive oil
  • ½ cup red bell pepper chopped
  • ½ cup sweet onion chopped
  • 1 pound lean ground beef
  • ½ cup salsa
  • 1 15 oz can black beans, rinsed and drained
  • 1 cup corn fire-roasted is great
  • 1 14.5 oz can diced tomatoes
  • 1 4 oz can diced green chiles
  • 1 cup jasmine rice rinsed
  • 1 Tablespoon taco seasoning
  • ½ teaspoon chili powder use 1 to 2 teaspoons for more spice
  • 2 cups chicken broth
  • 1 cup shredded cheddar/jack cheese
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pan over medium heat. Sauté the onion and red bell pepper until soft. Add the ground beef and cook until browned. Drain the grease and season with salt and pepper.
  • Stir in the salsa, black beans, corn, diced tomatoes, green chiles, jasmine rice, taco seasoning, and chili powder. Pour in the chicken broth and bring to a light boil.
  • Cover the pan, reduce the heat to low, and cook for about 15 minutes, or until the rice is tender.
  • Stir and season to taste. Sprinkle the cheese over the top, cover, and let rest for 5 minutes so the cheese melts.
  • Spoon into bowls and add your favorite toppings. Serve over lettuce with tortilla chips, if desired.

Notes

Rice: This recipe only works with white rice, since brown rice won't cook through. Rinse the rice first to prevent gumminess. If it's too soupy, simmer uncovered a few extra minutes; if the rice isn't done, stir in 1/2 cup hot water and keep simmering.
Meat: Swap the beef for ground turkey, diced chicken, or leftover taco meat.
Vegetarian: Skip the meat, use vegetable broth, and add extra beans or diced sweet potato.
Spice: Add extra chili powder, red pepper flakes, or chopped jalapeños. Fire-roasted tomatoes or hot salsa also work.
Shortcut: Use one can of Rotel in place of the diced tomatoes and green chiles.
Optional toppings: Sour cream, cilantro, green onions, tomatoes, guacamole or avocado, jalapeños, and salsa.
Storage: Refrigerate in an airtight container for up to 5 days, or freeze in a zip-top bag. Reheat in the microwave or on the stovetop.