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Loaded Beef Burrito Bowls

Loaded Beef Burrito Bowls I LisaGCooks.com
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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

Loaded Beef Burrito Bowls I LisaGCooks.com

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.

Loaded Beef Burrito Bowls I LisaGCooks.com

Stir the 1/4 cup salsa into the cooked rice; keep warm.

While the rice is cooking:

Loaded Beef Burrito Bowls I LisaGCooks.com

Loaded Beef Burrito Bowls I LisaGCooks.com

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.

Loaded Beef Burrito Bowls I LisaGCooks.com

Set the veggies aside.

Loaded Beef Burrito Bowls I LisaGCooks.com

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!).

Loaded Beef Burrito Bowls I LisaGCooks.com

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!

Loaded Beef Burrito Bowls I LisaGCooks.com

Grab a plate or bowl the put some rice in the centre.

Loaded Beef Burrito Bowls I LisaGCooks.com

Top the rice with the sautéed peppers and onion.

Loaded Beef Burrito Bowls I LisaGCooks.com

Loaded Beef Burrito Bowls I LisaGCooks.com

Top that with corn.

Loaded Beef Burrito Bowls I LisaGCooks.com

Then cheddar.

Loaded Beef Burrito Bowls I LisaGCooks.com

Then some of the beef mixture.

Loaded Beef Burrito Bowls I LisaGCooks.com

Then some sour cream – if using.

Loaded Beef Burrito Bowls I LisaGCooks.com

Then tomatoes and green onion.

Loaded Beef Burrito Bowls I LisaGCooks.com

Then some guacamole – if using.

Loaded Beef Burrito Bowls I LisaGCooks.com

Then some salsa – if using.

Loaded Beef Burrito Bowls I LisaGCooks.com

Finally, top with the iceberg lettuce.

Loaded Beef Burrito Bowls I LisaGCooks.com

Serve immediately 🙂

Loaded Beef Burrito Bowls I LisaGCooks.com

It’s everything you love about burritos without the wrap!

Loaded Beef Burrito Bowls I LisaGCooks.com

Loaded Beef Burrito Bowls I LisaGCooks.com

 

 

 

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!

 

 

 

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Mexican beef and rice skillet I LisaGCooks.com

Cheesy Mexican Beef and Rice with Beans, Skillet Dinner [4]

 

Mexican Fried Rice I LisaGCooks.com

Mexican Fried Rice [5]

 

Chicken Taco Salad I LisaGCooks.com

Taco Salad [6]

 

 

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Loaded Beef Burrito Bowls I LisaGCooks.com

Loaded Beef Burrito Bowls


  • Author: Lisa G Cooks [7]
  • 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

Scale

1 Cup uncook 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

  1. Shout out to Mike’s mom who helped with the photography of this post 🙂
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Category: Main
  • Method: Stovetop
  • Cuisine: Tex-Mex