One Pot Burrito Bowl Recipe

Easy and delicious Mexican burrito bowls made in just one pot in 30 minutes…making cleanup a breeze. Perfect for busy weeknights!

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Ground Beef Burrito Bowl

If you’ve been a long-time reader, it’s no surprise that I’m a big fan of Mexican recipes. Some of my favorites include my green chicken enchiladas and taco soup.

These easy burrito 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 my easy Mexican rice to make the famous burrito bowl.

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!

Ingredients

Don’t let the ingredient list overwhelm you! These ingredients are simple to dump together in a one pot bowl and mix together.

Find the full printable recipe with specific measurements below.

• Seasonings: Chili powder, taco seasoning, and salt and pepper to taste are blended together to make a Mexican spice.
• Vegetables: Red bell pepper, sweet onions, corn, and diced green chiles are spicy and savory crunch.
• Legumes: We used black beans, but pinto beans would work too.
• Tomatoes: Diced tomatoes and Thick n’ Chunky Salsa is the perfect freshness in this one-pot burrito bowl.
• Rice: I use jasmine white rice, uncooked.
• 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 breast or thighs if preferred for a chicken burrito bowl.
• Liquid: We used chicken broth, but vegetable broth works too.

How to Make a Burrito Bowl

One pot meals is the perfect meal for a busy weeknight dinner. Cook the beef, add sesasoning, and cook the vegetables, legumes, tomaotes, and rice together for a delicous mixture. It is the best beef burrito bowl!

1. 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.
2. Combine. Stir in the salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning, and chili powder.
3. Simmer. Then pour in chicken stock and bring to a light boil. Cover the pan and reduce heat to low. Cook until rice is tender, about 15 to 20 minutes.
4. 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 wrapped in my flour tortilla recipe to make a burrito.

Tips + Modifications

You are going to love how simple this meal is and how fast it comes together all in one pot! Try these tips and modifications to make your burrito bowl just the way you like it. Modify the meat, make it vegetarian, add more spice, and make the rice just right!

• 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, my easy refried beans, or fajita 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.
• Using leftovers. Leftovers are perfect for making stuffed bell peppers or a taco salad.

Storing Buritto Bowl

Place your leftovers in an airtight container and place in the refrigerator for five to seven days. When ready to reheat, place in the microwave or stovetop until it is warm.

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