Easy and delicious Mexican burrito bowls made in just one pot in 30 minutes…making clean up a breeze. Perfect for busy week nights!
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 and taco soup. These easy Mexican bowls have now been added to the list! If you like my taco soup, you will love this recipe. I used many of the same ingredients, but added rice to make the famous burrito bowl. It is so good!
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This burrito bowl recipe is an easy 30-minute meal and one of our favorite one pot dinners. It’s loaded with ground beef, rice, black beans, cheese, fresh tomatoes, and cilantro! Some of the best flavors ever. The chunky salsa and green chiles give it a little kick, but not too much. My whole family loved it! Definitely put it on the menu this week and let me know how you like it. You really can’t beat it!
Ingredients
- Seasonings: Chili powder, taco seasoning and salt and pepper to taste
- Vegetables: Red bell pepper, sweet onions, corn and diced green chiles
- Legumes: We used black beans, but pinto beans would work too
- Tomatoes: Diced tomatoes and Thick n’ Chunky Salsa
- Rice: Jasmine rice, uncooked (or add in precooked rice at the end and stir)
- Cheese: Shredded cheddar jack is our go-to cheese to use for this recipe
- Meat: Our preference is lean ground beef, but you can substitute chicken if preferred
- Liquid: We used chicken stock, but vegetable broth works too
How to make a burrito bowl
- SAUTE. Cook the onions and red pepper in a large pan until soft, then add in the beef and cook until brown. Drain any excess grease.
- SIMMER. Stir in the salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Then pour in chicken stock and bring to light boil. Cover the pan and reduce heat to low. Cook until rice is tender, about 15 to 20 minutes.
- TOP. Add favorite toppings and serve over lettuce in a salad bowl and eat with tortilla chips. It also tastes delicious on top of nachos or in a flour tortilla to make a burrito.
Tips + modifications
- Meat. Feel free to sub ground beef with ground turkey or chicken (dice into 1-inch cubes). You can also use any leftover cooked meat, like taco meat or shredded chicken. Just mix it in when you add all of the other ingredients.
- Vegetarian. Sub the meat with diced sweet potatoes, similar to my one pot sweet potato bowls. You could add in more beans or veggies too.
- Spice. To take the heat up a notch, add a little more chili powder or mix in some red pepper flakes or chopped jalapenos. You can also use fire roasted diced tomatoes or hot salsa.
- Rice. I used jasmine rice, but brown rice will also work. Use 3/4 cup brown rice and cook for an additional 10 minutes.
- Using leftovers. Leftovers are perfect for making stuffed bell peppers or a taco salad.
More easy Mexican dinners:
- Instant pot chicken taco bowls
- Slow cooker chicken taco bowl
- Ground beef tacos
- Chicken taco soup
- Chicken fajita bowls
Burrito Bowl
Easy and delicious Mexican burrito bowls made in just one pot in 30 minutes...making clean up a breeze. Perfect for busy week nights!
Ingredients
- 1 Tablespoon olive oil
- 1/2 cup red bell pepper , chopped
- 1/2 cup sweet onion , chopped
- 1 pound lean ground beef
- 1/3 cup Medium Thick n’ Chunky salsa
- 15 ounce can black beans , rinsed and drained
- 15 ounce can corn , drained
- 14.5 ounce can diced tomatoes
- 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 more spice
- 2 cups chicken stock , or 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, jalapenos or hot sauce
Instructions
- In a large pan, heat the olive oil over medium heat. Sauté 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.
- When rice is done, S&P to taste. Top with shredded cheese and 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.
Video
Notes
For variation, you could also make this recipe with chicken. Dice the chicken into 1-inch cubes and cook in place of the hamburger.
You can also use a can of rotel in place of the separate cans of tomatoes and green chiles.
Calories: 350kcal | Carbohydrates: 41g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 737mg | Potassium: 696mg | Fiber: 5g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 24.8mg | Calcium: 129mg | Iron: 3.7mg
This looks like something everyone in my family would eat! Does the rice actually cook all the way? I’ve tried a similar recipe but portions of the rice were a bit crunchy.
Yes, it does! The covered lid and added chicken stock helps the rice steam in the pan. It’s always been perfectly tender for me :)
Easy and yummy. Great leftovers
Thanks for your comment, Cheryl! We love enjoying the leftovers too :)
I used egg long grain rice as that’s what i had on hand, a little to much for my taste. Next time I’ll use less. Really good, I will use left overs in stuffed peppers
We love using leftovers to make stuffed peppers! I’m so glad you enjoyed :)