Beef Burrito Bowl
A composed bowl featuring seasoned ground beef, rice, beans, and fresh toppings layered for serving. Customizable protein, grain, and vegetable components create variation within a single base format.
Ingredients
Method
Dice onion and mince garlic. Dice bell pepper. Halve cherry tomatoes. Shred red cabbage. Slice avocado. Chop fresh cilantro.
If cooking rice from dry, combine 1/3 cup white rice with 2/3 cup water in a saucepan. Bring to boil, reduce heat, cover, and simmer 18 minutes until tender.
Warm pinto beans in a small pot over medium heat with a pinch of salt, about 5 minutes.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and sauté 2 minutes until fragrant.
Add ground beef, breaking it into small pieces with a spoon. Cook 6-8 minutes until browned. Drain excess fat if needed.
Stir in minced garlic and cook 1 minute. Add taco seasoning and 1/4 cup water. Simmer 2 minutes. Remove from heat.
Divide cooked rice between 2 serving bowls. Top each with warm seasoned beef, warm pinto beans, corn, diced bell pepper, shredded red cabbage, and cherry tomatoes.
Whisk together lime juice, 2 tbsp olive oil, and minced fresh cilantro. Drizzle over bowls.
Top each bowl with crumbled queso fresco, avocado slices, and hot sauce to taste. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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