Beef Burrito Bowls

Easy beef burrito bowls with all the toppings, including a creamy burrito sauce and super simple cilantro-lime rice. This dish is full of fresh flavors, can be prepped ahead, and is ready in 30 minutes!

Not gonna lie; I’ve been eating these burrito bowls on repeat for the last couple of weeks, and so, of course, I have to share the recipe. It’s a combination of savory seasoned beef, beans, cilantro-lime rice, and a simple “burrito sauce,” which I’m not sure is an actual thing, so I’m making it one. I’ve been all about the burrito sauce.

Anyway, I would happily survive on Mexican food the rest of my life – it’s what I miss most about living in New Mexico – although these burrito bowls are more “Mexican-inspired” and fall heavily towards the Americanized side of things. It’s more “copycat Chipotle burrito bowl” than anything else. And that’s fine with me because it’s been making me very happy.

How to Make the Recipe

This is basically a four-part operation: The super-simple cilantro-lime rice that takes two minutes in the microwave. The very easy seasoned beef and beans. The 3-ingredient “burrito sauce”. And, of course, all the toppings.

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Beef Burrito Bowls

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Easy beef burrito bowls with all the toppings including a creamy burrito sauce and super simple cilantro-lime rice. It’s full of fresh flavors, can be prepped ahead and is ready in 30 minutes!

• Author: April Anderson
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Dinner
• Method: Stove
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 ounces lean ground beef
• 1 tablespoon taco seasoning
• 1 cup canned black beans, drained
• 1 1/2 cups frozen rice (see note)
• Zest and juice of 1 lime
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons enchilada sauce
• 2 tablespoons sour cream
• A squeeze of lime juice
• Topping ideas: Chopped romaine lettuce, diced tomatoes, shredded cheese, chopped cilantro, sour cream, pico de gallo, guacamole… or any topping you like!

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Instructions

1. Cook the beef and beans: Brown the beef in a nonstick skillet over medium heat. As it cooks, add the seasoning and, just before it’s done, add the black beans. Adjust the heat to keep warm.
2. Make the rice: Place the frozen rice, lime juice, zest, and cilantro in a microwave-safe bowl. Cover with plastic and cook it in the microwave for two to three minutes. Keep it covered while you finish the recipe.
3. Make the burrito sauce: Mix the enchilada sauce and sour cream in a small bowl. Add the lime juice, adjusting the amount depending on how thick or thin you want your sauce.
4. Assemble the bowls: Uncover the rice and stir it before scooping it into the bowls. Add the beef and bean mixture. Drizzle the sauce over the top or add a dollop. Garnish with the other toppings you are using.

Notes

Rice: If you can’t find frozen rice, use the instant rice that is packaged in single serving cups. They cook in the microwave in about one minute, and then you can add the lime juice and cilantro.

Meal prep: If you want to make these bowls ahead, the beef, beans, sauce and rice will keep well in the refrigerator for two to three days. I usually keep the other components separate and assemble them before serving.

The nutrition estimate does not include the optional toppings.

Nutrition

• Calories: 450
• Sugar: 2.5g
• Sodium: 778.4mg
• Fat: 7.3g
• Saturated Fat: 3.2g
• Unsaturated Fat: 3.2g
• Trans Fat: 0.2g
• Carbohydrates: 59.6g
• Fiber: 11.6g
• Protein: 36.2g
• Cholesterol: 74.9mg

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

Variations

Meat: Try lean ground turkey instead of ground beef if you want to lighten it up. Or try adding sliced steak instead.

Beans: I love black beans, but any beans will work, like pinto beans, white beans, kidney beans… you get the idea.

These beef burrito bowls go perfectly with a side of chips and salsa if you want to up the happy quotient.

I hope you give this beef burrito bowl recipe a try!

Happy cooking,

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