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.
I’m going to try this without the hamburger. As much as I would love to put it in, I have one kid that is a vegetarian so hoping that if I add extra rice, the other two will eat it. I’m going to assume I need to just double the portions of the rice and chicken stock for this to come out okay?
Now that I think about it, I wonder if I cook the hamburger separately and add in to those who want it will work too?
You could double the rice and chicken broth like you said, or you could could add vegetarian hamburger-like crumbles to the mix, and/or you could cook the hamburger separately for those who want it on the side!
I just made this tnite and this dish is the truth! I wish I could post a pic to this comment! It is a wonderful hearty meal with amazing flavoring and texture! I used Spanish yellow rice instead of the jasmine and the seasoning inside the packet added even more flavor to the dish! Eating it while watching the Walking Dead and my boyfriend is eating every drop!
A great, tasty recipe that I often whip up on a Sunday for my lunches throughout the week, thank you!
I tried this a couple weeks ago and we loved it! I was wondering, do you think it could be made as a vegetarian dish without the ground beef?
Most definitely!
looks awesome. Do you know how well it freezes?
Very well! And leftovers are great in tortillas for tacos or enchiladas! :)
This was PHENOMENAL!!! This will be staying in my recipe rotation. I can’t wait to make this for the rest of my family. Very quick and easy to make. I omitted the red bell pepper. Also I didn’t have any black beans on hand so instead I stirred in a can of Jalapeño refried beans at the end. Like other commenters have mentioned the directions don’t mention when to add cheese. After reading through the comments I figured out to top with cheese at the end. To serve I added tortilla chips to a bowl and put some of this over the top. I added a half of an Avocado, a little bit more of the Salsa I used during cooking and a dollop of sour cream to my serving. This was SUPER YUMMY times infinity to the infinite power.
I was so excited to make this! I have no idea what I did wrong, but it was a soup with crunchy rice. :( I followed the directions exactly and used long grain jasmine rice. Maybe because I used brown jasmine rice and not white? I cooked it 45 minutes and it still didn’t work. Should I use less chicken stock next time? It looks amazing in your pictures!
Hi Ashley! Brown rice takes a lot more time to cook, it would need to go at least 60 minutes at a consistent steaming temperature. That much cooking might make the other ingredients over cooked. If you make it again, do try it with the white rice and let us know how that works! :)
Yum!
Love this so much. i’ve made it about 3 times now since i first PINNED it !!
Very good….and pretty !!
can i sub taco seasoning with fajita seasoning?
It will be a slightly different flavor, but most likely just as delicious!
Sounds delicious, could I use mild rotel instead of diced tomatoes and green chilles just can’t do spicy
Most definitely! :-)
did u use regular rice or the minute rice?
Regular white jasmine rice is what we used. :-)
I just found this recipe on pinterest and made it for dinner tonight … This will be in my dinner rotation!!! it is sooooo yummy!!
Can’t wait to make this. So happy for the post.?
Big, big hit! Finding something to make my husband and 9 year old twin boys happy is nearly impossible, this recipe did it!
I made this tonight and we all loved it! My 3 year old ate 3 servings (small ones but still!) Definitely a hit! I made the rice seperately because I didn’t have jasmine on hand and added an extra can of tomatoes with chilies because I left out the chicken stock and was glad I did. I kept everything else the same and it was perfect! It was so easy and I’m going to try the jasmine rice next time to make it even easier. Thanks so much for sharing!
I’m wondering if the cooking time is enough for the rice? Long grain rice directions usually say 40-45 minutes! Just wondering!
Hi Lisa! White rice only needs 20 minutes of simmering to cook properly. Brown rice usually needs 50-60 minutes. If you find your rice isn’t done to your liking, do cook a little longer and add some more chicken stock or water, if needed. :)
I love this!! I used brown rice and fresh tomatoes and no corn.