Beef Burrito Bowl Recipe

Let’s be honest—burrito bowls are a total lifesaver. They’re filling, flavorful, and basically a deconstructed burrito with more veggies and less fuss. This version starts with well-seasoned ground beef, layered over rice with toppings like salsa, avocado, cheese, beans, and crunchy lettuce. You can customize every bowl so everyone at the table is happy.

I started making these as a budget-friendly, clean-out-the-fridge meal and now they’re a weekly staple. It’s a meal-prepper’s dream and a taco lover’s best friend.

Why You’ll Love This Recipe

• ✅ Quick and easy – ready in 30 minutes or less
• ✅ Family- and freezer-friendly
• ✅ Great for meal prep – store components separately or build ahead
• ✅ Customizable – make it spicy, veggie-packed, dairy-free, or gluten-free
• ✅ All the burrito flavor—no wrap required

Prep Time and Servings

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 large bowls

Nutrition (per serving, not including toppings):
Calories: ~480 | Protein: 26g | Carbs: 38g | Fat: 24g | Fiber: 6g

Ingredients

For the Beef:

• 1 pound ground beef (85% lean or your choice)
• 1 tablespoon olive oil (if needed)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons tomato paste
• ¼ cup water

For the Bowls:

• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen or canned corn
• 1 bell pepper, sliced and sautéed (any color)
• 1 cup chopped romaine or shredded lettuce
• 1 avocado, sliced or mashed
• ½ cup shredded cheddar or Monterey Jack cheese
• ½ cup salsa or pico de gallo
• ¼ cup sour cream or plain Greek yogurt (optional)
• Lime wedges, fresh cilantro, and jalapeño slices (for garnish)

Ingredient Notes

• Ground beef: You can swap in ground turkey or chicken if you prefer a lighter option.
• Rice: Use what you love! Cilantro lime rice or cauliflower rice both work great.
• Beans & corn: Add bulk, fiber, and texture. Warm them up for a cozier bowl.
• Toppings: Go crazy here—this is where you make it your own.

Step-by-Step Instructions

1. Cook the rice

• If not already cooked, prepare your rice according to package instructions.
• For extra flavor, add a squeeze of lime juice and a sprinkle of chopped cilantro once it’s cooked.

2. Cook the beef

• Heat a skillet over medium-high heat.
• Add a little olive oil (if needed), then add ground beef.
• Cook, breaking it up with a spoon, until browned—about 6–8 minutes.
• Drain any excess grease if needed.
• Add chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, tomato paste, and water.
• Stir to coat the beef in the spices and simmer for 2–3 minutes until thickened and flavorful.

3. Sauté the peppers (optional)

• In a separate pan, sauté sliced bell peppers in olive oil with a pinch of salt for 5–7 minutes until softened and slightly charred.

4. Assemble the bowls

In each bowl, layer:

1. Base: A scoop of rice
2. Protein: Seasoned beef
3. Veggies: Beans, corn, sautéed peppers, lettuce
4. Toppings: Avocado, cheese, salsa, sour cream
5. Extras: Lime wedge, jalapeño slices, chopped cilantro

How to Serve

• Buffet-style: Let everyone build their own bowl at the table
• Meal prep: Divide into containers and store in the fridge
• Lettuce wraps: Turn it low-carb with large romaine or butter lettuce leaves
• Burrito-style: Roll everything up in a tortilla if you change your mind!

Tips for Success

1. Use pre-cooked rice for a super fast version
2. Don’t overcook the beef—you want it juicy and flavorful
3. Layer for texture: Crunchy lettuce + creamy avocado = perfection
4. Spice it up: Add hot sauce or a pinch of cayenne to the beef
5. Double the beef for leftovers—it freezes great!

Recipe Variations

• Vegetarian: Swap beef for a plant-based ground or seasoned lentils
• Spicy chipotle: Add chipotle in adobo to the beef or top with chipotle crema
• Breakfast version: Add a fried egg and swap rice for hash browns
• Kid-friendly: Skip spicy toppings, serve with tortilla chips for dipping

Storage & Reheating

Fridge:

• Store cooked beef, rice, and toppings in separate airtight containers for up to 4 days.

Freezer:

• Freeze seasoned beef and rice in portioned containers. Add toppings fresh after thawing.

Reheat:

• Microwave rice and beef together with a splash of water to keep it moist.

FAQ

Can I make this ahead of time?
Yes! Cook the beef and rice ahead and assemble bowls when ready to eat.

Is this gluten-free?
Yes—as long as your seasonings and toppings are gluten-free.

What can I substitute for rice?
Cauliflower rice, quinoa, or shredded lettuce all work great.

Can I use leftover taco meat?
Totally. This recipe is great for using up leftovers.

Conclusion

This Beef Burrito Bowl is everything we love about burritos—minus the wrap and with way more fresh flavor. It’s quick, easy, and endlessly customizable, making it the perfect recipe for busy nights or relaxed weekend meal prep.

Once you try it, it’ll be in your regular rotation—promise.

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