Description
This Ground Beef Burrito Bowl recipe is a quick and delicious meal featuring seasoned ground beef, sautéed peppers and onions, rice, black beans, and a variety of fresh toppings like guacamole, salsa, and cheese. Perfect for a family-friendly dinner or meal prep, it combines vibrant flavors and textures in a convenient bowl format.
Ingredients
Produce
- 1 green bell pepper, sliced
- 1/2 red onion, sliced
- 3 to 4 cups chopped romaine lettuce
- Corn salsa (quantity as desired)
- Tomato salsa or pico de gallo (quantity as desired)
- Guacamole, or sliced avocado (quantity as desired)
- Optional: cilantro and lime wedges for serving
Meat
- 1 pound lean ground beef
Dairy
- 1/2 cup shredded white cheddar cheese
- Sour cream (quantity as desired)
Pantry
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried oregano
- Pinch salt, plus more to taste
- Ground black pepper, to taste
- 2 tablespoons taco seasoning mix
- 1/3 cup water
- 1 1/2 cups steamed rice
- 1 cup black beans, rinsed and drained
Instructions
- Prepare the vegetables: In a large skillet, heat the olive oil over medium-high heat until hot. Add the sliced green bell pepper and red onion. Season with dried oregano, a pinch of salt, and ground black pepper to taste. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are slightly softened but still tender-crisp. Transfer the cooked vegetables to a bowl and set aside.
- Cook the ground beef: Using the same skillet, add the ground beef. Cook over medium-high heat until browned, breaking it apart as it cooks. Drain any excess grease from the skillet. Sprinkle the taco seasoning evenly over the browned beef, then add 1/3 cup of water. Stir well and allow the mixture to simmer until most of the water has been absorbed. Remove the skillet from the heat.
- Assemble the bowls: Divide the chopped romaine lettuce evenly among 4 bowls. To each bowl, add 1/2 cup of steamed rice, 1/4 cup of black beans, the sautéed peppers and onions, and the seasoned ground beef. Top each bowl with shredded white cheddar cheese, corn salsa, tomato salsa or pico de gallo, and guacamole or sliced avocado. Optionally, add a dollop of sour cream and garnish with fresh cilantro. Serve with lime wedges on the side.
Notes
- You can use brown rice or cauliflower rice as a substitute for steamed rice to make it healthier or lower in carbs.
- Adjust the amount of taco seasoning based on your spice preference.
- Leftover burrito bowls can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, substitute ground beef with plant-based crumbles or cooked lentils.
- Adding fresh lime juice just before serving enhances the flavors.
