These chorizo beef bowls are easy to make, hearty, and easy to customize with your favorite taco toppings. Spicy Mexican chorizo and ground beef cook together with warm spices and a little pico de gallo for extra flavor. Serve it over rice for an easy dinner.

chorizo beef bowls with rice, tomatoes, feta, and pickled onions.

Chorizo beef is my way of dressing up what would otherwise be basic taco bowls. Some Mexican chorizo adds a punch of flavor, some pico de gallo adds a little freshness, and some choice toppings add the finishing touch. It’s a simple dinner that feels satisfying but doesn’t require much prep or planning.

Ingredients

Mexican chorizo: Fresh Mexican chorizo is soft and crumbly and cooks like ground sausage. It adds a lot of smoky, spicy flavor to the beef.
Ground beef: I like to use lean ground beef.
Seasonings: Chili powder, ground cumin, dried oregano, and kosher salt.
Pico de gallo: Or you can use your favorite salsa.
Cooked rice
Garnishes: Chopped tomatoes, cilantro, feta cheese, and pickled red onions

How to Make the Recipe

Brown the chorizo and drain off the excess fat.
Brown the ground beef with the chorizo and add the seasonings.
Add in the pico de gallo and simmer until the excess moisture cooks off.
Serve the chorizo beef over rice and add the toppings!

the tomatoes, onions, and feta cheese added to the bowls.

More Bowl Recipe Ideas

Chorizo Beef Rice Bowls

Chorizo and ground beef cooked with warm spices and pico de gallo, served over rice with tomatoes, feta, cilantro, and pickled onions.

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Author: April Anderson

Servings: servings

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients

4 ounces Mexican chorizo
1 pound 90% lean ground beef
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 cup pico de gallo
¼ cup chopped cilantro divided
4 cups cooked white rice
2 Roma tomatoes chopped
½ cup crumbled feta cheese
Pickled onions for garnish

Instructions

Heat a large pan over medium-high heat. Add the chorizo and break it up. Adjust the heat to medium and cook the chorizo, while breaking it up, until browned. Drain off the excess fat.
Add the ground beef and break it up as it cooks. Add 1 teaspoon each of chili powder, cumin, and oregano. Stir and continue cooking the meat until it’s browned.
Add 1/2 cup of pico de gallo and 1/4 cup of chopped cilantro. Stir, and cook the mixture for a couple of minutes or until the excess liquid has cooked off.
Divide the rice among four plates or bowls. Top each with the chorizo beef, 1 tablespoon of cilantro, some chopped tomatoes, and 2 tablespoons of feta cheese. Garnish with the pickled onions.

Notes

Fresh Mexican chorizo works best for this recipe because it cooks like ground sausage and blends easily with the beef. Spanish chorizo is cured and won’t work the same way.

If you like more heat, add diced jalapeños, hot sauce, or a pinch of cayenne to the meat mixture while it cooks.

Try avocado, sour cream, shredded lettuce, or sliced jalapeños instead of (or in addition to) the feta and pickled onions.

The chorizo beef mixture can be made up to 3 days in advance and stored in the refrigerator. Reheat it in a skillet or microwave and assemble the bowls just before serving.