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 found this recipe going through Pinterest last week and decided to try it tonight. It was amazing! The flavor is excellent and it’s so easy – next time I think I’ll use instant rice in place of the jasmine rice because there were a few crunchy pieces of rice. Thanks so much for sharing!
I i winder, tead of rice could I sub out for califlower rice? Prob have to cut time less than 30
Yes! I think the cauliflower rice would only need about 10 minutes and you’d need to decrease the fluids, too (maybe drain the tomatoes!).
Hello! I made this last week and I followed the recipe to the “t”. But for some reason, the rice was still uncooked. So I remembered a recipe that called for jasmine rice to be cooked separately. So I tried it again tonight cooking the rice separate and it was perfect. For the rice I used a medium pot. I put 2 teaspoons olive oil in the pot, 1 cup uncooked jasmine rice and a half teaspoon salt. I cooked it for a few minutes then added 2 cups water. I brought it to a boil, then I reduced the heat to low. I covered the pot and let it simmer for about 15 minutes. Then I fluff the rice with a fork then set the rice aside covered. While the rice cooks I cooked peppers onion then the beef. Then when adding everything to the pot, I add the cooked rice and continue as usual
I just made this and am currently sitting here eating a bowl of it as I type this. I didn’t have any meat or chicken so I went ahead and made it vegetarian style and wow is it good! It makes a pretty good sized amount so I’ll most likely freeze at least half of it which makes me happy knowing that I’ll be able to have some at a later date. Also, making it was pretty easy. This one is a keeper! :)
Made tonight for dinner and it was a total hit!!
This was great! However the two burly men in my family didn’t leave much for left overs…I will double it next time! But it was easy and inexpensive. My only error was not stirring enough during the simmer, I burnt the bottom while prepping an avacado dressing. ?
I like the white skillet. Any chance you remember what brand it is? Where you got it?
Almost a Calphalon.
It’s from Pampered Chef a few years ago. It’s definitely a favorite!
This recipe is delicious! Instead of ground beef I used thin cut steak. Also traded yellow rice for the white. It truly gave the dish more depth of flavor. Hidden Valley now has a Chipotle ranch dressing that is divine on top of this dish. I have been looking for a recipe for burrito bowls and this great. Thanks for sharing.
What is that beautiful pan you used for the burrito bowl?
I got it from Pampered Chef a couple of years ago. :)
Hi I made this for dinner tonight was very good and came together fast and easy. Thank you for the recipe.
Do I put the rice in uncooked?
Yes! It absorbs the liquids in the pan. :)
Could you make this in a crockpot? For office luncheon????
You probably could! I’d brown the hamburger with the onions and peppers and add it to the crockpot, cook on high (it will likely take 3 to 4 hours on high?) and then top with cheese until it’s melted. I’d do a trial run on the weekend, though, to get the timing right before trying to do it at the office. :)
Do you serve these on flour tortillas?
You can – I usually do for leftovers. :)
The wife and I make this all the time and we love it!
This looks incredible! SO much better than Chipotle. Pinning! :D
Do you use minute jasmin rice, or regular jasmine rice?
Regular Jasmine rice. :)
I made this for dinner last night and it was absolutely delicious. My husband and I had so much left over. Since it thickened over night, I’m going to use it for burritos tonight when our children come over. I added lime juice to it which gives it a really fresh taste along with the cilantro.
This came out great! I used ground turkey instead of beef, bagged black beans (prepared ahead of time ), and brown rice instead of jasmine. It required a little more cooking time, but I think the black beans helped soak up the broth. I served over lettuce and with tortilla chips for dipping, as suggested. It is unanimous; the family loved it. We will make this again! Thanks!