Loaded Beef Burrito Bowls
There are only a handful of meals my entire family can agree on. It seems to be a safe choice to choose Tex-Mex in our house.
This meal certainly checked all the boxes:
– Nacho beef
– Crunchy peppers
– Salsa
– Spicy rice
and my personal favourite; it comes together in 30 minutes 🎈🎈
This is how you make them
Bring 2 cups of water to boil and then add in the rice. Cover the pot and let it simmer for 20 minutes – until the rice is cooked and all the water has been absorbed.
Stir the 1/4 cup salsa into the cooked rice; keep warm.
While the rice is cooking:
Preheat a frying pan over high, add oil and when it ripples add in the peppers and onion; season with salt and pepper.
Sauté on high, shaking the pan often. You’re looking for charred (yummy) spots.
Set the veggies aside.
Return the same skillet over high heat and add the beef, brown until cooked through; season with salt and pepper.
Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).
Return the meat to the pan, still on high heat and add in the chilli powder, cumin and garlic powder; mix well and let it cook for about 30 – 60 seconds.
Add in the beef stock and let it simmer on medium until it thickens.
Taste and adjust seasoning
Then you build!
Grab a plate or bowl the put some rice in the centre.
Top the rice with the sautéed peppers and onion.
Top that with corn.
Then cheddar.
Then some of the beef mixture.
Then some sour cream – if using.
Then tomatoes and green onion.
Then some guacamole – if using.
Then some salsa – if using.
Finally, top with the iceberg lettuce.
Serve immediately 🙂
It’s everything you love about burritos without the wrap!
Crispy, crunchy sautéed peppers over spicy rice with homemade nacho beef and all the yummy burrito toppings you love…It’s everything you love about burritos in a bowl!
other recipes you might like:
Cheesy Mexican Beef and Rice with Beans, Skillet Dinner
Mexican Fried Rice
Taco Salad
Loaded Beef Burrito Bowls
- Total Time: 30 minutes
- Yield: 6-8 1x
Description
Crispy, crunchy sautéed peppers over spicy rice with homemade nacho beef and all the yummy burrito toppings you love…It’s everything you love about burritos in a bowl 🙂
Ingredients
1 Cup uncooked rice
1/4 Cup salsa, plus more
1 tsp canola or vegetable oil
3 Sweet bell peppers (any colour), sliced into thin strips
1 Medium onion, sliced into half moons
Salt, to taste
Pepper, to taste
453 g (1 lb) lean ground beef
Salt, to taste
Pepper, to taste
1 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 Cup sodium-reduced beef stock
The kernels of 2 cooked corn on the cob
2 Cups of grated old cheddar cheese
2 Medium tomatoes, chopped
3 Green onions, sliced
Sour Cream (optional)
Guacamole (optional)
2 Cups Iceberg lettuce, sliced
Instructions
Bring 2 cups of water to boil and then add in the rice. Cover the pot and let it simmer for 20 minutes – until the rice is cooked and all the water has been absorbed.
Stir the 1/4 cup salsa into the cooked rice; keep warm.
While the rice is cooking:
Preheat a frying pan over high, add oil and when it ripples add in the peppers and onion; season with salt and pepper.
Sauté on high, shaking the pan often. You’re looking for charred (yummy) spots.
Set the veggies aside.
Return the same skillet over high heat and add the beef, brown until cooked through; season with salt and pepper.
Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).
Return the meat to the pan, still on high heat and add in the chilli powder, cumin and garlic powder; mix well and let it cook for about 30 – 60 seconds.
Add in the beef stock and let it simmer on medium until it thickens.
Taste and adjust seasoning
Then you build!
Grab a plate or bowl the put some rice in the centre.
Top the rice with the sautéed peppers and onion.
Top that with corn.
Then cheddar.
Then some of the beef mixture.
Then some sour cream – if using.
Then tomatoes and green onion.
Then some guacamole – if using.
Then some salsa – if using.
Finally, top with the iceberg lettuce.
Serve immediately 🙂
Notes
- Shout out to Mike’s mom who helped with the photography of this post 🙂
- Originally posted on October 19, 2021!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tex-Mex