Description
This Quick & Hearty Ground Beef Burrito Bowl is a flavorful and satisfying meal that’s ready in just 30 minutes. Featuring seasoned ground beef, fluffy rice, black beans, corn, and melty cheddar cheese, it’s a perfect blend of Tex-Mex flavors served in a convenient bowl. Ideal for busy weeknights, this recipe balances protein, veggies, and vibrant toppings like salsa and fresh cilantro for a delicious, family-friendly dinner.
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 packet taco seasoning (or approximately 2 tbsp)
- 1/2 cup water
Per Serving Ingredients
- 1 cup cooked white rice (or brown/cilantro-lime rice), hot and fluffy
- 1/2 cup taco-seasoned ground beef, juicy and saucy
- 1/4 cup black beans, canned, rinsed and drained
- 1/4 cup corn, canned (drained) or frozen (thawed)
- 1/4 cup shredded cheddar cheese (freshly grated for best melt)
- 2 tbsp salsa or pico de gallo
- 1 tbsp fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Cook Your Rice: Prepare 1 cup of rice per serving according to package instructions using a stovetop or rice cooker. Rinse the white rice under cold water until the water runs clear for fluffiness. After cooking, add a squeeze of lime and a pinch of salt to enhance the flavor. Keep the rice warm and fluffy while preparing the other components.
- Brown & Season the Beef: Heat a large skillet over medium-high heat. Add the entire pound of ground beef, breaking it into pieces, and cook until evenly browned, about 5–7 minutes. Drain excess fat to reduce greasiness. Return the skillet to the heat, sprinkle the taco seasoning over the beef, and pour in 1/2 cup water. Stir well and let simmer for 3–5 minutes until the beef is saucy and glossy. If the mixture appears dry, add an additional 1–2 tablespoons of water as needed.
- Prep the Toppings: Rinse and drain canned black beans thoroughly. Drain canned corn or thaw frozen corn as needed. Chop fresh cilantro finely. For best results, warm the beans and corn briefly in the microwave (about 30–60 seconds) to avoid cooling the assembled bowl.
- Assemble the Burrito Bowl: Place 1 cup of hot rice in each bowl. Add 1/2 cup of the seasoned ground beef, 1/4 cup black beans, and 1/4 cup corn arranged in neat sections over the rice. Sprinkle 1/4 cup shredded cheddar cheese on top, allowing it to melt slightly from the heat of the other ingredients. Add 2 tablespoons of salsa or pico de gallo, and garnish with 1 tablespoon of fresh chopped cilantro. Serve each bowl with a lime wedge on the side for squeezing before eating.
Notes
- For a healthier twist, use brown rice or cilantro-lime rice instead of white rice.
- If you prefer spicier flavors, add extra taco seasoning or a dash of hot sauce.
- Freshly grated cheddar cheese melts better than pre-shredded varieties.
- Can be customized with additional toppings like avocado, sour cream, or diced tomatoes.
- Leftovers store well in the refrigerator for up to 3 days; reheat thoroughly before serving.
- Drain excess beef fat to reduce calories and improve texture.
