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.
This is the easiest burrito bowl recipe around and it is so delicious. I forgot the salsa so I just added it as a topping and it still was so flavourful. I make this a lot with chicken rather than beef and find it wraps well or tastes great in a tortilla bowl. Hope you post more delightful recipes like this.
I’m so glad you enjoyed it! Thanks for your comment and review. :)
Can this be made in a crockpot? How would you do that?
Hi Brooke! I haven’t tried it before so I’m not sure how the rice would turn out. I would recommend browning the ground beef, onions, and peppers before adding to the crock pot though. Let us know how it goes if you give it a try!
This is one of my favorite meals! It’s easy, filling, and freezes well. Thank you for sharing it with all of us!
I’m so glad to hear it is one of your favorites! Thanks for leaving a comment and review. :)
I’ve made this recipe several times and always love it. I’m short ONE ingredient this time.. would substituting Beef broth in place of chicken work for this recipe?
Yes, definitely! :)
Hi! can i substitute the chicken stock with plain water? Thanks!
Hi! That should be fine, it just won’t be quite as flavorful.
Loved it!
I made mine with refried beans instead of black beans. I severed it oreh a bed of rice with shredded lettuce and chopped tomatoes all around the side . I served pan warmed tortillas with it. Was a winner.
Sounds delicious! I’m so glad you enjoyed it! :)
Very good recipe, makes a huge amount! Could be some more spice to it for my taste. But a big success at my Cinco de Mayo get together!
Would this still work for brown rice?? Would I need more liquid or a longer cook time?
Hi! It should still work with brown rice. I would probably decrease the liquid by 1/4-1/2 cup since brown rice usually calls for less liquid.
Liked the recipe my family like it a lot
Thanks
Quick and easy and made so much! We had lots of leftovers. I love how versatile it is- you can use it for taco salad, burritos, nachos, by itself, as a dip with chips, etc.
I’m so glad you enjoyed it! :)
This is so good and we had tons leftover to freeze… will make 5 meals total for us. I did make a couple of changes – we are vegan, so subbed lentils for the beef and no cheese. I also chopped up a jalapeno because we had one on hand. Doubled the rice, too, but not the liquid. I am TERRIBLE at cooking rice, so I started it all in a dutch oven and then once it boiled, i put the lid on and baked it at 350º for 30 minutes… came out perfect.
I’m so glad you enjoyed it! Thanks so much for leaving a comment and review! :)
I made this recipe tonight and was awesome . I topped it with the Taco Bell salsa verde cheese , cilantro and avocados. My family loved it 😋
Sounds delicious! Thanks for leaving a comment and review Mia!
Hey! Just wondering if you think minute rice would work as a sub? I don’t have jasmine rice. Thanks!
Hi Ellie! That should be fine, I would probably just decrease the liquid a bit! :)
Absolutely a winner. Picture shows green onion and cilantro(?). Didn’t add those but next time I might. Ate ours with tortillas this time.
I’m glad you enjoyed them! :)
This recipe has become a staple in our house! I’ve made the recipe so many times, although I often use shredded chicken in place of the beef just because it’s my personal preference. Always absolutely delicious and filling.
I’m so glad it has become a family staple! We love to sub chicken in this recipe occasionally too. :)
I love this recipe! I make it all the time.
What is a serving size? The recipe says it’s got 8 servings, but how big is the serving size?
Hi Stevie! I’m sorry I haven’t measured the exact amounts out, I just measure evenly into 8 bowls if I’m keeping track of calories! :)
If you use cooked rice at the end would you still use the chicken stock?
I think you could leave it out!
My family loves this recipe. Could you do this in a slow cooker, say, 4hrs on high?
Hi Michael! The rice may get mushy if you cook this recipe in the slow cooker unfortunately. If you would like to try it, I would recommend cooking the ground beef separately, decreasing the chicken broth and adding cooked rice at the end. :)
Do you still use the chicken stock if you aren’t using the rice or meat in the dish?
I haven’t made without rice or meat, but I would definitely decrease the amount of chicken stock if you are planning on leaving them out!