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!
Servings: 8
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.
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.
Nutrition
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