Ground Beef Burrito Bowls
Mouth watering Ground Beef Burrito Bowls are satisfying, easy, and full of toppings you'd want in your favorite burrito. Ready in 30 minutes.
Servings: 4
Equipment
- large deep skillet
- small bender or food processor to make the sauce
Ingredients
Ground Beef Mix
- 1 lb lean ground beef
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp salt
- ½ tsp cayenne pepper
- 1 small red bell pepper
- 1 small green bell pepper
- 2 Tbsp tomato paste
- ¼ cup onions red or yellow
- ¼-⅓ cup water
Jalapeño Cilantro Sauce
- ⅓ cup sour cream
- 1 Jalapeño, sliced, seeds discarded for mild flavor
- ½ tsp salt
- ½ tsp cumin
- ⅓ cup cilantro
- 1 Tbsp fresh squeezed lime
Burrito Bowl Toppings
- ½ cup long grain rice, uncooked *use more as needed
- 1 15 oz can black beans, drained
- 1 15 oz can corn kernels, drained
- ½ cup tomatoes, diced
- ¼ cup shredded cheese *more as needed
Instructions
- Start cooking the rice according to the package, this usually takes around 20 minutes. Heat a large deep skillet over medium/high heat. Add the ground beef to the skillet. Cook for about 4 minutes, soak up excess grease with paper towels, toss the paper towel. A little leftover grease if fine, it will help thicken/flavor the sauce.
- Add the beef burrito seasonings, chili powder, paprika, cumin, salt, pepper, cayenne pepper, onion, garlic powder. Add the tomato paste next, onions, bell peppers and water or broth to the skillet. Cover and simmer on low for about 6-8 minutes on the lowest setting. Make the Jalapeño cilantro sauce while it cooks. If the beef mixture is too runny to your liking you can simmer without the lid on. Using ground meat that's lower in fat will result in thinner consistency.
- To make the Jalapeño cilantro sauce add all the ingredients, sour cream, lime juice, cilantro, jalapeños, cumin, salt to a small blender or food processor, blitz well until its mostly smooth.
- Assemble the ground beef burrito bowls! Start with a scoop of rice, top with beef/veggie mix, corn, beans, cheese, tomatoes and drizzle a heavy spoonful of Jalapeño cilantro sauce over the top. Enjoy!
Notes
*ground turkey or venison will also work, but be mindful to add less water or broth as the consistency may change a bit with less fat.
*if you are sensitive to heat, be sure to discard the white flesh and seeds of the jalapeño. Otherwise you can leave it on and blend it up for more heat.
*to cut the calories a bit, skip the cheese and serve this meal without rice or serve it over chopped romaine.
Store any leftovers in airtight containers in the refrigerator for up to 4 days, you can also freeze this meal for up to 2 months.
Nutrition
Serving: 1cup | Calories: 398kcal | Carbohydrates: 33g | Protein: 28g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 799mg | Potassium: 697mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1357IU | Vitamin C: 47mg | Calcium: 150mg | Iron: 4mg