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.
Love this recipe! But when do you put the cheese in? I’m I just missing it?
Hi Meredith! Just add the cheese at the end and let melt before serving. :)
This recipe is fantastic, I’ve already made it twice in two weeks! I use brown rice instead but follow everything else to the T. Thank you!!!
I’m so glad you enjoyed it! Thanks for leaving a comment and review. :)
Made this meal last night for dinner. Super easy, straightforward and tasted amazing! My family gave it a 10. Will definitely make this recipe a staple in my house.
I’m so glad it was a hit! :)
My family loved it! Delicious recipe! Thank you.
One pot and DELICIOUS, you can’t wrong~ loved all the flavors…like a fiesta in your mouth. See what I did there?
I’m so glad you enjoyed it! Thanks so much for your comment and review Lisa!!
Can you use regular whit rice in this recipe?
Yes! The cook time may be a little different though.
We LOVED it. Excellent, I made it as written.
It will be a regular in our family.
I’m so glad you enjoyed it!!
This recipe is one of my favorites! Thank you for posting. I do have one question, what is the serving size for the nutritional facts? Would it be one cup, less, more? It would really help.
Hi Ashley! This recipe serves 8. I’m not sure the exact measurement amount, but if you divide into 8 portions, it will be 350 calories per serving. :)
If I omit the rice completely, that means I don’t use the chicken stock, correct?
That should be fine! :)
Absolutely delicious. Added mushrooms that needed to cooked and extra amounts of spice as you suggested for our spicier taste.. This recipe is now a keeper and we will be making it many more times. We are also going to try using the leftovers for stuffed peppers since it’s one of your family favorites. Thank you so much for sharing.
Sounds delicious! Thanks for your review and for sharing your changes to the recipe!
How big are the servings? We have 5 to feed and I know it says 8 servings. But my family seems to eat more than the usual person lol
I’m not sure on the exact serving size. It should be plenty for feeding 5. You are welcome to double it and freeze the leftovers for enchiladas, nachos, or burritos!
Is this meal freezer friendly?
Freezing it should be fine. I usually just use up the leftovers in another meal–stuffed peppers or taco salad!
This is one of those meals we will be making over and over again, so easy and delicious!
I’m so happy to hear you loved it! Thanks for leaving a comment and review!
Looks absolutely yummy. Going to make it soon.
Want to make this
Thank you for this delicious recipe, so yummy!! The only adjustment I made was decreased rice slightly to 3/4 cup and used 1.25cup chicken broth. I also made homemade taco seasoning b/c I didn’t have the packaged one.
I’m so glad you enjoyed it! Thanks for sharing your substitutions!
Just about to make this and I’m having a hard time figuring out when to add the cheese. Should I top it with cheese and put it under the broiler for a minute?
Hi Kate! Add when the rice is done! It will melt on it’s own, but you can definitely put it under the broiler if you want. :)
I made this for dinner for my husband and I tonight. Due to some dietary restrictions we have, I omitted the ground beef. I added 7 oz each of red beans and great northern beans in place of the ground beef, and I used 12 oz of frozen corn instead of canned.. I followed the recipe exactly for the rest of recipe. We ate it in a bowl as a main dish. We garnished it with extra salsa, and I added a spoonful of plain non-fat greek yogurt as a substitute for sour cream. It made over a half a dutch oven pot. Since it is only the 2 of us, we had lots left over. I will use it to make burrito’s for lunch this week, and will probably freeze some for lunches in a week or so. We will definitely make it again, especially if we have family coming to visit. It was quick, easy and delicious!
I’m so glad you enjoyed it! Thanks for sharing your substitutions and for your comment! :)