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!
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.
Looking for more Mexican recipes? You’ll love these too:
- Green chile enchiladas
- Slow cooker green enchilada soup
- Beef enchiladas
- Shredded chicken taco salad
- 50 Mexican dishes
- 15-Minute Mexican Pizzas
One Pot Burrito Bowls
- 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
- Sour cream
- Green Onions
- Guacamole or sliced avocados
- Jalepenos or hot sauce
- 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.
- 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.