One pot burrito bowls recipe


One pot burrito bowls recipe- easy and delicious one pot meal! This dinner recipe is made in one pot in 30 minutes …making clean up a breeze. Perfect for busy week nights!

burrito bowls recipe

If you’ve been a long time reader, it’s no surprise that I’m a big fan of Mexican food. Some of my favorites include my green enchiladas, taco soup and chicken taco bowls. These one pot burrito bowls have now been added to the list. If you like my taco soup recipe you will love this recipe. I used a lot of the same ingredients in creating this recipe but added rice to make the famous burrito bowl. It is so good!

The best part about this burrito bowls recipe is it only uses one pot and 30 minutes to make. My whole family loved it! Definitely put it on the menu this week and let me know how you like it.


These burrito bowls are loaded with ground beef, rice, black beans, cheese, fresh tomatoes, and cilantro! Some of the best flavors. The Chunky Salsa and Green Chiles give it a little kick.

One pot burrito bowls recipe- easy and delicious one pot meal! This dinner recipe is made in one pot in 30 minutes ...making clean up a breeze. Perfect for busy week nights!

Looking for more Mexican recipes? You’ll love these too:

Making this recipe? Don't forget to rate the recipe below and tag #iheartnaptime on Instagram. Thank you! XO

One Pot Burrito Bowls

Course: Main Course
Cuisine: Mexican
Keyword: burrito bowl recipe, one pot burrito bowls
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 251 kcal
Author: Jamielyn

One pot burrito bowls recipe- easy and delicious one pot meal! This dinner recipe is made in one pot in 30 minutes ...making clean up a breeze. Perfect for busy week nights!



Main ingredients:

  • 1 Tablespoon olive oil
  • 1/2 cup red bell pepper
  • 1/2 cup diced sweet onion
  • 1 pound lean hamburger
  • 1/3 cup Medium Thick n’ Chunky Salsa
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can corn, drained
  • 1 14.5-ounce can diced tomatoes
  • 1 4-ounce can diced green chiles
  • 1 cup jasmine rice
  • 1 Tablespoon taco seasoning
  • 1/2 teaspoon chili powder use 1-2 tsp if you like a little spice
  • 2 cups chicken stock vegetable broth works too
  • 1 cup shredded cheddar/jack cheese
  • S & P to taste

Optional toppings:

  • Sour cream
  • Cilantro
  • Green Onions
  • Tomatoes
  • Guacamole or sliced avocados
  • Jalepenos or hot sauce


  1. In a large pan heat the olive oil over medium heat. Saute the onions and red peppers. Add in hamburger and cook until browned. Drain grease. Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
  2. When rice is done, S&P to taste. Top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips. You can also use this mix to top over nachos or place in a tortilla to make burritos. We love using the leftovers to make stuffed bell peppers as well.

Recipe Notes

For variation you could also make this with chicken. Dice the chicken into 1-inch cubes and cook in place of the hamburger. You can use a can of rotel in place of the tomatoes and green chiles.

Nutrition Facts
One Pot Burrito Bowls
Amount Per Serving
Calories 251 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 48mg 16%
Sodium 317mg 13%
Potassium 358mg 10%
Total Carbohydrates 23g 8%
Sugars 2g
Protein 18g 36%
Vitamin A 10.1%
Vitamin C 15.6%
Calcium 8.9%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.
burrito bowls
more by Jamielyn »

Jamielyn Nye

of I Heart Naptime

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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201 comments on “One pot burrito bowls recipe”

  1. Yum! These look amazing! Putting them on the menu this week.

  2. Looks so good! I love your recipes

  3. Holy smokes…I think this needs to find its way on my menu this week!

  4. Yum! I love one pot meals and this one looks super delicious!! Thanks :)

  5. 30 minutes and only one pot! Can’t wait to try this!

  6. I need a bite of this …. ok many bites! This is my kind of comfort food!

  7. Sounds delicious!  We would enjoy having this for dinner….yummy!

  8. I love the simplicity of this one pot dish, plus I love Mexican so I know I’ll being adding this to our rotation. 

  9. Smells delish! It’s what’s for dinner! 

  10. I made this tonight…it was AMAZING!!! Topped it with avocado…DELICIOUS!!!

  11. Did you drain the beans and tomatoes?

  12. I made this last night and it was amazing! 

  13. I am making this now. I am substuting turkey meat. Thanks!

  14. Does the beef not need to be drained after cooking?

  15. Hi Jamielyn. Thank you for this recipe, I pinned this during the week and cooked this recipe during dinner tonight. It was my first attempt to cook a one-pot-meal and it was a success. Me and my husband loved this recipe and it’s perfect for the cold weather. Only thing we would want to change is to make it more spicy since we are such chili-heads!

    A very good recipe. Love love love it. Thank you and God bless!

  16. Thank you for sharing this recipe. I just made this recipe tonight. It is absolutely wonderful!!!! I ended up sending this recipe link to my step-mom and my mother-in-law directly following dinner. My husband made burritos and I ate mine with a few Tostitos. The only thing I did different was I used frozen corn – since I already had it on hand. Worked perfect. I added them to the pan frozen. This recipe is a keeper! Kudos!!!!

  17. How would this do in the crockpot?

  18. I made this last night, it’s a keeper.   My husband, who’s very picky really liked it, wants me to make it again.  YEEPEE!

  19. Do you know the calories per serving and how many servings?? Looks amazing!!

    • Hi Barbara! I haven’t counted the calories on this recipe, but I’ve found that there are some great calorie counting websites online to help you figure that out! :)

  20. Do you know the calories per serving?

  21. I had made a tri tip roast in the crock pot this morning for dinner tonight. I made this yummy one pot recipe for tomorrow with the left over trip tip instead of ground beef.  It tastes amazing and I think it will be even better after it sits overnight and all the flavors mix! Thanks for posting!! 

  22. Did you drain the fat from the meat?  Thank you!!
    Can’t wait to try it!  

  23. i’m printing a bunch of recipes i’d pinned and am looking forward to trying this.  you get bonus points for your adorable site and even the printed page is adorable with a small photo and cute font!  thx for sharing recipes!

  24. I’m making this now!! Smells Delish!!! I have cooked it 20 minutes but there is still a lot of liquid!?!? Did I maybe do something wrong? Or does it maybe just need to cook longer!?

  25. is chicken stock the same as chicken broth?

  26. Getting chilly here in the UK so cooked this tonight for my family. My kids loved it which is a rare thing indeed! Thank you for sharing

  27. Was looking for an all-in-one burrito dish because the family is now on do many different schedules and well I missed burrito night!!  This looks awesome. I’m going to make it this evening. Thanks a million!

  28. i am cooking this tonight for dinner, Mia the stock supposed to cook down?  2 1/2 cups turned it into a soup.  I have it covered right now with ten minutes left but still looks very soupy.  Did I do something wrong?



  29. Was it two half cups i.e. one cup of stock or two and a half cups of stock?  If it was the first why wouldn’t you write it as one cup?  My bowl is more of a soup.  

    • Hi Joe! I’m sorry that you had trouble with this recipe. It shouldn’t be soupy but more like a casserole. It should be 2.5 cups of chicken stock, but I will definitely make this again and adjust it if needed. Next time, I would suggest using only 2 cups of broth, make sure to drain the corn, and use jasmine rice (my sister made this once with regular rice and it didn’t soak up the liquid). Hope that helps! Thanks for letting my know, I will check into it and update it if needed!

  30. I made this the other night and it was delicious! Super easy too! Thanks for the recipe!

  31. do you have any nutritional information on this? I’m logging a food diary on My Fitness Pal and don’t know how to guess this. Thanks!

  32. Hello! Looks delish and I’m making it as I type. One thing I couldn’t find is when to add the cheese although I’m assuming it’s after everything’s done but still in the pot. Thanks! 

  33. can i make this in the crock pot??

  34. Just ma

  35. Thanks for the recipe! Just made this for my family. Reserved the toppings until we had separate bowls since we like different things and it turned out great. i used pre-cooked jasmine rice since that is what I had on hand, so i just added it with a tiny bit of chicken broth and shortened the cooking time, and that worked too.  Yum!

  36. Could you skip the chicken stock part? Im not a fan of chicken stock

  37. The burrito bowl is delicious and a new favorite recipe. Is the nutritional content available?

    • I’m so glad you liked the burrito bowls! I don’t have the nutritional content, but there are a lot of really great websites online that can help you figure that out! :)

  38. this was absolutely delicious! so easy and quick. thanks for sharing.

  39. this looks like a good one for my college daughter making the move to apartment life with her roommates!

  40. I can’t believe in this day & age that the nutritional information is not available for this recipe!  It sounds yummy, but some of us must have that info first!

  41. This recipe looks great!  Wondering if there’s an easy way to sub chicken breast instead of the hamburger meat.  Could this be made in a crockpot with chicken breast so the chicken could be shredded?  I’m not good with adjusting recipes ony own.

    • You could definitely sub chicken for the hamburger meat. I would just cook and shred it beforehand and then add it in! I haven’t tried making this recipe in the crock pot, so I am not sure! :)

  42. I used rotell tomatoes, 1 pkg taco seasoning, double salsa and cheese,  skipped chilis it was fantastic

  43. Is there a printable version?

  44. I pinned this awhile back because I love one pot meals. Added this in for our Taco Tuesday this week and it was a big hit!

  45. sounds and looks delicious, but I think from reading the comments, I will make the recipe, omitting the rice and most/all? of the chicken stock and cook the rice separately and stir in at the end.

    • If you use jasmine rice you shouldn’t have any problems! I have made the rice in the rice cooker and added it at the end and it works great too! :)

  46. can this be made in a crock pot or Dutch oven?

  47. Making this now and noted that the recipe calls for shredded cheese but doesn’t say when to add it. Assuming after the rice is done with the “optional  toppings”? Thanks!

  48. Just made this for my family tonight, and they loved it!  I also replaced the diced tomatoes and green chiles with two cans of Ro-Tel, but other than that, I made it exactly the same.  So glad I found this!  Next time I may try it with shredded/ diced cooked chicken, but otherwise it was definitely a hit here.  :)

  49. Wonderful! I really used a short cut. I had a pound of frozen cooked burger and leftover brown rice in the freezer. I added onion, 1can rotel, black beans, frozen corn, 2 pkg taco seasoning,a healthy pinch crushed red pepper and enough chicken stock to blend it all. Then topped it with cheese just before serving. I WILL make this again. Thank you. 

  50. I love Qdoba’s burrito bowl, and this looks even better than theirs. I’m going to have to make this for myself–and take leftovers to work for lunch the next night (make my coworkers jealous? ME? Nah, wouldn’t dream of it….hehehehehe!).

  51. I love this kind of food!!

  52. Hi Jamielyn,

    This looks amazing!  It’s been pinned a lot!  Have you or anyone tried it with brown rice?  Will it need more liquid or exponentially increase the cooking time?  Thanks!

  53. Made this tonight and since I love spicy I added some red pepper flakes and garlic while Browning beef. Also had a spicy taco seasoning that I used and del Monte zesty jalapeno tomatoes… good!  Added some chili’s when done. Thanks for the recipe

  54. I am making this soon, looks great, but im making rice in my rice cooker,  usually making rice in the recipe like this, doesn’t turn out well. Thanks for this recipe.

  55. I love this recipe! I have made it twice and I would HIGHLY recommend draining both the grease from the beef and not including the juice in the diced tomato can. We eat this with guacamole and sour cream. My husband likes to dip tortillas into it.

  56. I just made this over the weekend and we are in love. I loved it so much I added it to my blog. come by and check it out.

  57. The flavors were great in this meal, but the rice took FOREVER to cook!  I followed the directions exactly, except using regular long grain rice instead of jasmine rice because it was what I had on hand. I ended up cooking it for a lot longer than the recipe said (at least 45 minutes) because the rice was still really crunchy and hard. I think next time I will cook the rice separately and add it near the end.

    • Hi Sandy! If using long grain rice, I would recommend cooking it separately and then adding it. This recipe works great with jasmine rice. :)

  58. This looks so good! I can’t wait to try it. Just to clarify, you have corn in the directions but not the ingredients list. I’m assuming it’s canned corn. Is that correct? 

  59. this is one of my go to recipes!!! Is there a breakdown of the nutritional info per serving?

  60. Hi! Can i use ground beef instead of hamburger?

  61. Tasty! Also works w grilled chicken. 

  62. Mrs. JacQui Martin Reply

    This looks AMAZING!!

  63. college robertson Reply

    Looks delicious   

  64. This was DELICIOUS!!!!!  When you say 6-8 servings, how much are you counting as a serving?

    Thanks  for sharing! : )

  65. i just made this and substituted quinoa for the rice and it came out AMAZING!!! I was a little heavy on my liquid b/c of the quinoa and had no problems. I did use white wine instead of chicken stock b/c I thought I had some at home but was wrong flavor is still great!!!

  66. I’m currently in the process of making this, but I don’t understand where the cup of shredded cheese comes in. I don’t think I missed  step. Do you just put it on top? Or stir it in at some point? Thanks! Smells fantastic and I love how simple it is. And one pot! 

  67. When adding ingredients is the rice cooked or raw

  68. I’m in the process of making this right now and it smells wonderful!! My only question is: has anyone tried freezing some of this?? It makes a huge amount and we never eat leftovers so I was thinking of trying it. Thanks!

  69. Hi! I love this recipe. I make it vegetarian by using Boca meat and veggie stock. Have you ever frozen part of this? I’m currently living alone because my husband is deployed and I decided to just make the whole serving and try and freeze some and see if it works. Just checking if you have any tips. Thanks!

  70. I love this!! I used brown rice and fresh tomatoes and no corn.

  71. I’m wondering if the cooking time is enough for the rice?  Long grain rice directions usually say 40-45 minutes!  Just wondering!

    • Hi Lisa! White rice only needs 20 minutes of simmering to cook properly. Brown rice usually needs 50-60 minutes. If you find your rice isn’t done to your liking, do cook a little longer and add some more chicken stock or water, if needed. :)

  72. I made this tonight and we all loved it!  My 3 year old ate 3 servings (small ones but still!) Definitely a hit!   I made the rice seperately because I didn’t have jasmine on hand and added an extra can of tomatoes with chilies because I left out the chicken stock and was glad I did.  I kept everything else the same and it was perfect!  It was so easy and I’m going to try the jasmine rice next time to make it even easier. Thanks so much for sharing!

  73. Big, big hit! Finding something to make my husband and 9 year old twin boys  happy is nearly impossible, this recipe did it! 

  74. I just found this recipe on pinterest and made it for dinner tonight … This will be in my dinner rotation!!! it is sooooo yummy!! 

  75. Can’t wait to make this. So happy for the post.😊

  76. did u use regular rice or the minute rice? 

  77. Sounds delicious, could I use mild rotel instead of diced tomatoes and green chilles just can’t do spicy 

  78. can i sub taco seasoning with fajita seasoning?

  79. Love this so much.  i’ve made it about 3 times now since i first PINNED it !! 
    Very good….and pretty !!

  80. Yum!

  81. I was so excited to make this! I have no idea what I did wrong, but it was a soup with crunchy rice. :( I followed the directions exactly and used long grain jasmine rice. Maybe because I used brown jasmine rice and not white? I cooked it 45 minutes and it still didn’t work. Should I use less chicken stock next time? It looks amazing in your pictures!

    • Hi Ashley! Brown rice takes a lot more time to cook, it would need to go at least 60 minutes at a consistent steaming temperature. That much cooking might make the other ingredients over cooked. If you make it again, do try it with the white rice and let us know how that works! :)

  82. This was PHENOMENAL!!! This will  be staying in my recipe rotation. I can’t wait to make this for the rest of my family. Very quick and easy to make. I omitted the red bell pepper. Also I didn’t have any black beans on hand so instead I stirred in a can of Jalapeño refried beans at the end. Like other commenters have mentioned the directions don’t mention when to add cheese. After reading through the comments I figured out to top with cheese at the end. To serve I added tortilla chips to a bowl and put some of this over the top. I added a half of an Avocado, a little bit more of the Salsa I used during cooking and a dollop of sour cream to my serving. This was SUPER YUMMY times infinity to the infinite power. 

  83. looks awesome. Do you know how well it freezes?

  84. I tried this a couple weeks ago and we loved it! I was wondering, do you think it could be made as a vegetarian dish without the ground beef?

  85. A great, tasty recipe that I often whip up on a Sunday for my lunches throughout the week, thank you! 

  86. I just made this tnite and this dish is the truth! I wish I could post a pic to this comment! It is a wonderful hearty meal with amazing flavoring and texture! I used Spanish yellow rice instead of the jasmine and the seasoning inside the packet added even more flavor to the dish! Eating it while watching the Walking Dead and my boyfriend is eating every drop!

  87. I’m going to try this without the hamburger.  As much as I would love to put it in, I have one kid that is a vegetarian so hoping that if I add extra rice, the other two will eat it.  I’m going to assume I need to just double the portions of the rice and chicken stock for this to come out okay?  

    Now that I think about it, I wonder if I cook the hamburger separately and add in to those who want it will work too?

    • You could double the rice and chicken broth like you said, or you could could add vegetarian hamburger-like crumbles to the mix, and/or you could cook the hamburger separately for those who want it on the side!

  88. This came out great! I used ground turkey instead of beef, bagged black beans (prepared ahead of time ), and brown rice instead of jasmine.  It required a little more cooking time, but I think the black beans helped soak up the broth. I served over lettuce and with tortilla chips for dipping, as suggested. It is unanimous; the family loved it. We will make this again! Thanks!

  89. I made this for dinner last night and it was absolutely delicious. My husband and I had so much left over. Since it thickened over night, I’m going to use it for burritos tonight when our children come over. I added lime juice to it which gives it a really fresh taste along with the cilantro. 

  90. Do you use minute jasmin rice, or regular jasmine rice? 

  91. This looks incredible! SO much better than Chipotle. Pinning! :D

  92. The wife and I make this all the time and we love it! 

  93. Do you serve these on flour tortillas?

  94. Could you make this in a crockpot? For office luncheon????

    • You probably could! I’d brown the hamburger with the onions and peppers and add it to the crockpot, cook on high (it will likely take 3 to 4 hours on high?) and then top with cheese until it’s melted. I’d do a trial run on the weekend, though, to get the timing right before trying to do it at the office. :)

  95. Do I put the rice in uncooked?

  96. Hi I made this for dinner tonight was very good and came together fast and easy. Thank you for the recipe.

  97. What is that beautiful pan you used for the burrito bowl?

  98. This recipe is delicious! Instead of ground beef I used thin cut steak. Also traded yellow rice for the white. It truly gave the dish more depth of flavor. Hidden Valley now has a Chipotle ranch dressing that is divine on top of this dish.  I have been looking for a recipe for burrito bowls and this great. Thanks for sharing. 

  99. I like the white skillet. Any chance you remember what brand it is?  Where you got it?
    Almost a Calphalon.

  100. This was great! However the two burly men in my family didn’t leave much for left overs…I will double it next time! But it was easy and inexpensive. My only error was not stirring enough during the simmer, I burnt the bottom while prepping an avacado dressing. 😳

  101. Made tonight for dinner and it was a total hit!! 

  102. I just made this and am currently sitting here eating a bowl of it as I type this. I didn’t have any meat or chicken so I went ahead and made it vegetarian style and wow is it good! It makes a pretty good sized amount so I’ll most likely freeze at least half of it which makes me happy knowing that I’ll be able to have some at a later date. Also, making it was pretty easy. This one is a keeper! :)

  103. Dolores Alvarado Reply

    Hello! I made this last week and I followed the recipe to the “t”. But for some reason, the rice was still uncooked. So I remembered a recipe that called for jasmine rice to be cooked separately. So I tried it again tonight cooking the rice separate and it was perfect. For the rice I used a medium pot. I put 2 teaspoons olive oil in the pot, 1 cup uncooked jasmine rice and a half teaspoon salt. I cooked it for a few minutes then added  2 cups water. I brought it to a boil, then I reduced the heat to low. I covered the pot and let it simmer for about 15 minutes. Then I fluff the rice with a fork then set the rice aside covered. While the rice cooks I cooked peppers onion then the beef. Then when adding everything to the pot, I add the cooked rice and continue as usual

  104. I i winder, tead of rice could I sub out for califlower rice? Prob have to cut time less than 30

    • I Heart Naptime Reply

      Yes! I think the cauliflower rice would only need about 10 minutes and you’d need to decrease the fluids, too (maybe drain the tomatoes!).

  105. I found this recipe going through Pinterest last week and decided to try it tonight. It was amazing! The flavor is excellent and it’s so easy – next time I think I’ll use instant rice in place of the jasmine rice because there were a few crunchy pieces of rice. Thanks so much for sharing!

  106. I made this tonight! :) Yummy! Adding to my recipe rotation. We are vegetarian, so I used my Gardien grounds in place of the ground beef. For those who are vegetarian, it worked very well. I used 8 oz of the package. Jamielyn, thank you for sharing!!

  107. So I tried this recipe on Sunday and it was SO SO SO Gooooooddd!!!! I forgot to add the chili powder but my mom cant have spicy anyways. We added sour cream, cilantro and lime on top with the shredded cheese. So delicious. I cant wait to try it with chicken.

  108. I only have long grain brown rice. Will it cook the same? Or do I need to change my cook time?

  109. Hi, the recipe turned out great. will definitely be making this again. Do you know what the nutrition info would be (per serving) ?

    • Hi Brooke, I’m afraid I don’t. But you can plug it into a website that analyzes it and figures that out for you. :)

  110. This is a fav dish in my family, they all love it when I make it & my 2 & 3 yr olds eat it up too! I use taco sauce instead of the taco seasoning since I’m gluten free, & it works very well! This recipe is very nice in that way. 

  111. Could I make this with lean ground turkey??
    Looks delicious!

  112. This was a great, easy recipe. Would like to try it with chicken breast

  113. I LOVE LOVE LOVE this recipe. I have made it in bulk to feed my book club and also for the family. We serve it in lettuce leaves and everyone loves it.

  114. Wow, I stumbled onto this recipe last week and finally made it tonight (01/22/18). It’s amazing!! So flavorful. I made just a few tweaks. I live in the Midwest and shop at HyVee. I came across hamburger that was already flavored with taco seasoning. It’s called Dos Rios Fully Cooked Seasoned Taco Meat Filling. I used one tube of that. I also used Black Bean’s that were already seasoned with Chili seasoning. So I never added the taco seasoning or chili powder. I then threw in some HyVee Guacamole seasoning mix Mexican Style that I had laying around. Sooooo good!!! 

  115. My husband and I made this for supper tonight.  It tastes amazing,  was easily assembled and all of the vibrant colors made for a nice presentation! This will be something we make regularly!

  116. I am so interested in trying this, but I’m worried about how many calories a serving may be. Do you know how much it might be? Thank you! :)

    • Hi Lisa! I haven’t counted the calories on this recipe, but I’ve found that there are some great calorie counting websites online to help you figure that out! :)

  117. Wow.  Just WOW!  I’ve made this several times for my family and decided to make it for our church small group and all the ladies wanted the recipe!  My own two-cents: made the dish to recipe specs except used regular white rice and had no issues with cooking time and the rice getting done.  We like it in bowls, rolled in tortillas and scooped on tortilla chips.

  118. Making this tonight, my fiancé and 2 of our kids do not like tomato’s, would it taste okay with leaving them out?

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