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Mexican

Beef Burrito Bowls

Rice, seasoned beef, black beans, salsa, and cheese in a bowl. Same idea as a burrito, easier to eat on a weeknight, and easier to pack.

Prep
10 min
Cook
25 min
Total
35 min
Servings
4
Difficulty
Easy
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A bowl of rice, seasoned ground beef, black beans, salsa, cheese, and lime.

Why you’ll love it

  • The beef and beans can be made while the rice cooks.
  • It portions cleanly for lunch.
  • You can add heat at the table instead of in the pan.
  • It uses one pound of beef for four bowls.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Cook the rice in salted water according to the package, usually about 15 to 18 minutes. Fluff it.

  2. 2

    Meanwhile, cook the beef over medium heat, breaking it up, until browned and 160°F, about 8 minutes. Drain extra fat.

  3. 3

    Stir in the salt, chili powder, cumin, and garlic powder. Cook 1 minute.

  4. 4

    Add the beans and 1/2 cup salsa. Warm through, 2 minutes.

  5. 5

    Divide the rice among four bowls. Top with the beef and beans, the remaining salsa, and cheddar.

  6. 6

    Finish with lime and cilantro.

Pro tips

  • Rinse the beans or the bowl tastes like the can.
  • If the beef looks dry after the spices, a spoon of water brings it back.
  • Cheese melts better on hot beef than on cold rice. Put it on the meat.

Easy substitutions

Long-grain rice
Leftover rice, warmed.
Cheddar
Monterey jack.
Black beans
Pinto beans.

Storage and reheating

Storage

Refrigerate up to 4 days. Keep lime and cilantro out until serving if you can.

Reheating

Microwave covered until the beef is hot, then add fresh lime.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
620
Protein
36 g
Carbs
58 g
Fat
26 g
Fiber
8 g

Budget friendly · Stovetop · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients