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
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
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.
It was simple easy and tasty!
6 ww points
1/8 full recipe with 2 Tbs sour cream and 1/4 avacado
The family loved this! We have our own “taco in a dish” recipe that is a favorite, and this was just as good and much faster! Yummy!
So glad you enjoyed it :)
This was delicious! I shared it with my group! Thanks so much!
So glad you enjoyed it! :)
Have you tried freezing this?
Yes! Leftovers are great in tortillas for tacos or enchiladas! :)
Making this tonight, my fiancé and 2 of our kids do not like tomato’s, would it taste okay with leaving them out?
It will be a little more dry, but it should still work! :)
Wow. Just WOW! I’ve made this several times for my family and decided to make it for our church small group and all the ladies wanted the recipe! My own two-cents: made the dish to recipe specs except used regular white rice and had no issues with cooking time and the rice getting done. We like it in bowls, rolled in tortillas and scooped on tortilla chips.
I’m so glad it is always a hit for you! Love this recipe!!
I am so interested in trying this, but I’m worried about how many calories a serving may be. Do you know how much it might be? Thank you! :)
Hi Lisa! 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! :)
My husband and I made this for supper tonight. It tastes amazing, was easily assembled and all of the vibrant colors made for a nice presentation! This will be something we make regularly!
I’m so glad you both enjoyed it! Thanks so much for your comment and review Stacey! :)
Wow, I stumbled onto this recipe last week and finally made it tonight (01/22/18). It’s amazing!! So flavorful. I made just a few tweaks. I live in the Midwest and shop at HyVee. I came across hamburger that was already flavored with taco seasoning. It’s called Dos Rios Fully Cooked Seasoned Taco Meat Filling. I used one tube of that. I also used Black Bean’s that were already seasoned with Chili seasoning. So I never added the taco seasoning or chili powder. I then threw in some HyVee Guacamole seasoning mix Mexican Style that I had laying around. Sooooo good!!!
Your substitutions sound delicious! Thank you so much for your comment and review Dawn! Hope you have a great day. :)
I LOVE LOVE LOVE this recipe. I have made it in bulk to feed my book club and also for the family. We serve it in lettuce leaves and everyone loves it.
I’m so glad you love this recipe! It is a staple in our home. Thanks for your comment Jill! :)
This was a great, easy recipe. Would like to try it with chicken breast
I’m glad you liked it! It would be delicious with chicken too! :)
Could I make this with lean ground turkey??
Looks delicious!
Absolutely! :)
This is a fav dish in my family, they all love it when I make it & my 2 & 3 yr olds eat it up too! I use taco sauce instead of the taco seasoning since I’m gluten free, & it works very well! This recipe is very nice in that way.
Hi, the recipe turned out great. will definitely be making this again. Do you know what the nutrition info would be (per serving) ?
Hi Brooke, I’m afraid I don’t. But you can plug it into a website that analyzes it and figures that out for you. :)
I only have long grain brown rice. Will it cook the same? Or do I need to change my cook time?
I find the brown rice needs about 50 minutes to cook. :)
So I tried this recipe on Sunday and it was SO SO SO Gooooooddd!!!! I forgot to add the chili powder but my mom cant have spicy anyways. We added sour cream, cilantro and lime on top with the shredded cheese. So delicious. I cant wait to try it with chicken.
I made this tonight! :) Yummy! Adding to my recipe rotation. We are vegetarian, so I used my Gardien grounds in place of the ground beef. For those who are vegetarian, it worked very well. I used 8 oz of the package. Jamielyn, thank you for sharing!!