Easy and delicious Mexican burrito bowls made in just one pot in 30 minutes…making cleanup a breeze. Perfect for busy weeknights!
Table of Contents
Ground Beef Burrito Bowl
If you’ve been a long-time reader, it’s no surprise that I’m a big fan of Mexican recipes. Some of my favorites include my green chicken enchiladas and taco soup.
These easy burrito bowls have now been added to the list! If you like my taco soup, you will love this recipe. I used many of the same ingredients but added my easy Mexican rice to make the famous burrito bowl.
This burrito bowl recipe is an easy 30-minute meal and one of our favorite one-pot dinners. It’s loaded with ground beef, rice, black beans, cheese, fresh tomatoes, and cilantro!
Ingredients
Don’t let the ingredient list overwhelm you! These ingredients are simple to dump together in a one pot bowl and mix together.
Find the full printable recipe with specific measurements below.
- Seasonings: Chili powder, taco seasoning, and salt and pepper to taste are blended together to make a Mexican spice.
- Vegetables: Red bell pepper, sweet onions, corn, and diced green chiles are spicy and savory crunch.
- Legumes: We used black beans, but pinto beans would work too.
- Tomatoes: Diced tomatoes and Thick n’ Chunky Salsa is the perfect freshness in this one-pot burrito bowl.
- Rice: I use jasmine white rice, uncooked.
- Cheese: Shredded cheddar jack is our go-to cheese to use for this recipe.
- Meat: Our preference is lean ground beef, but you can substitute chicken breast or thighs if preferred for a chicken burrito bowl.
- Liquid: We used chicken broth, but vegetable broth works too.
How to Make a Burrito Bowl
One pot meals is the perfect meal for a busy weeknight dinner. Cook the beef, add sesasoning, and cook the vegetables, legumes, tomaotes, and rice together for a delicous mixture. It is the best beef burrito bowl!
- Saute. Cook the onions and red pepper in a large pan until soft, then add in the beef and cook until brown. Drain any excess grease.
- Combine. Stir in the salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning, and chili powder.
- Simmer. Then pour in chicken stock and bring to a light boil. Cover the pan and reduce heat to low. Cook until rice is tender, about 15 to 20 minutes.
- Top. Add favorite toppings and serve over lettuce in a salad bowl and eat with tortilla chips. It also tastes delicious on top of nachos or in a flour tortilla to make a burrito.
5 star review
“FABULOUS! My husband and I loved this – super tasty! We had it on lettuce but I’m sure it would be good on tortilla chips or even by itself. Thank you so much for posting this recipe – this will be a regular meal at our home now 😀“
-Sherrie
Tips + Modifications
You are going to love how simple this meal is and how fast it comes together all in one pot! Try these tips and modifications to make your burrito bowl just the way you like it. Modify the meat, make it vegetarian, add more spice, and make the rice just right!
- Meat. Feel free to sub ground beef with ground turkey or chicken (dice into 1-inch cubes). You can also use any leftover cooked meat, like taco meat or shredded chicken. Just mix it in when you add all of the other ingredients.
- Vegetarian. Sub the meat with diced sweet potatoes, similar to my one-pot sweet potato bowls. You could add in more beans, my easy refried beans, or fajita veggies too.
- Spice. To take the heat up a notch, add a little more chili powder or mix in some red pepper flakes or chopped jalapenos. You can also use fire-roasted diced tomatoes or hot salsa.
- Using leftovers. Leftovers are perfect for making stuffed bell peppers or a taco salad.
Recipe FAQs
These burrito bowls are full of fresh ingredients with vegetables, protein, beans, and rice. It is a filling and hearty and delicious dinner with low calories.
A burrito bowl has several options to add to it and build on it with ingredients of your choosing whereas a lifestyle bowl is premade bowl options like grains, veggies, balanced macros, or plant-based bowls.
Burrito bowls are versatile and can be arranged in several different ways. The base of the one-pot chicken burrito bowl usually contains chicken, rice, beans, salsa, and guacamole. Squeeze fresh limes over top for a nice zest!
They are usually cooked and warmed up when served.
Storing Buritto Bowl
Place your leftovers in an airtight container and place in the refrigerator for five to seven days. When ready to reheat, place in the microwave or stovetop until it is warm.
Feeding a crowd? Serve this dish with these baked nachos or an extra side of black beans and rice!
More Easy Mexican Dinners
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Burrito Bowl Recipe
Video
Ingredients
- 1 Tablespoon olive oil
- ½ cup red bell pepper , chopped
- ½ cup sweet onion , chopped
- 1 pound lean ground beef
- ½ cup salsa , I used Thick n’ Chunky Medium spice
- 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 , rinsed
- 1 Tablespoon taco seasoning
- ½ 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. Salt and pepper to taste.
- 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 minutes, or until the rice is all the way cooked.
- Stir and season to taste. Add cheese if desired. Cover pot with lid and let rest for 5 minutes for the cheese to melt.
- Spoon into bowls and top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips.
Notes
- 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.
- You can add extra veggies in with the peppers. Add 1/4 cup extra broth if adding more.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 30 Minute Meals, Beef, Cinco De Mayo, Dinner, Mexican, One Pot, One Pot, Reader Favorites, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Just ma
can i make this in the crock pot??
thanks!
Hi Luisa! I have not tried this in the crock pot before. It may work, but I’m not sure how long you would have to cook it for. :)
Hello! Looks delish and I’m making it as I type. One thing I couldn’t find is when to add the cheese although I’m assuming it’s after everything’s done but still in the pot. Thanks!
Hi Maddie! Yes, add the cheese after everything is done but still in the pot to melt. :)
do you have any nutritional information on this? I’m logging a food diary on My Fitness Pal and don’t know how to guess this. Thanks!
Hi Paula! I’m sorry but I don’t! I’ve heard there are some really great websites that can help track that information though. :)
I made this the other night and it was delicious! Super easy too! Thanks for the recipe!
So glad you enjoyed it Stephanie!! :)
Was it two half cups i.e. one cup of stock or two and a half cups of stock? If it was the first why wouldn’t you write it as one cup? My bowl is more of a soup.
Hi Joe! I’m sorry that you had trouble with this recipe. It shouldn’t be soupy but more like a casserole. It should be 2.5 cups of chicken stock, but I will definitely make this again and adjust it if needed. Next time, I would suggest using only 2 cups of broth, make sure to drain the corn, and use jasmine rice (my sister made this once with regular rice and it didn’t soak up the liquid). Hope that helps! Thanks for letting my know, I will check into it and update it if needed!
i am cooking this tonight for dinner, Mia the stock supposed to cook down? 2 1/2 cups turned it into a soup. I have it covered right now with ten minutes left but still looks very soupy. Did I do something wrong?
Thanks
Joe
Hi Joe! I tried making this recipe again with 2 cups of chicken stock and it turned out much better. Also make sure that you use jasmine rice! :)
Was looking for an all-in-one burrito dish because the family is now on do many different schedules and well I missed burrito night!! This looks awesome. I’m going to make it this evening. Thanks a million!
I’m glad these will work for your family, Jane! I hope you enjoy them!
Getting chilly here in the UK so cooked this tonight for my family. My kids loved it which is a rare thing indeed! Thank you for sharing
I’m so glad they loved it! Thanks for commenting Julie!
is chicken stock the same as chicken broth?
I’m making this now!! Smells Delish!!! I have cooked it 20 minutes but there is still a lot of liquid!?!? Did I maybe do something wrong? Or does it maybe just need to cook longer!?
Sometimes there is more liquid than others. I just cook it a little longer if that happens and it usually soaks in! :)
i’m printing a bunch of recipes i’d pinned and am looking forward to trying this. you get bonus points for your adorable site and even the printed page is adorable with a small photo and cute font! thx for sharing recipes!
Hope you enjoy this recipe Erica! Thanks for your nice comment! :)
Did you drain the fat from the meat? Thank you!!
Can’t wait to try it!
Hi Rochelle! If there is a lot of fat I will drain it, if not then I just leave it! :) Hope you enjoy this!
I had made a tri tip roast in the crock pot this morning for dinner tonight. I made this yummy one pot recipe for tomorrow with the left over trip tip instead of ground beef. It tastes amazing and I think it will be even better after it sits overnight and all the flavors mix! Thanks for posting!!
Mmm this would be amazing with a tri tip roast in it! I definitely want to try that!
Do you know the calories per serving?
Do you know the calories per serving and how many servings?? Looks amazing!!
Hi Barbara! I haven’t counted the calories on this recipe, but I’ve found that there are some great calorie counting websites online to help you figure that out! :)
I made this last night, it’s a keeper. My husband, who’s very picky really liked it, wants me to make it again. YEEPEE!
I love finding recipes for my picky eaters! I’m so glad you both liked it! :)
How would this do in the crockpot?
I’ve never tried this recipe in the crock pot! I would probably recommend cooking the ground beef before! :)