4.9 from 45 votes
Ground Beef Burrito Bowl
This easy beef burrito bowl recipe is made all in one pot, and is the perfect quick dinner as it is made in just thirty minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 Servings
Calories: 705 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- ½ medium onion diced
- 2 teaspoons garlic minced
- 1 pound ground beef
- 1 cup rice long grain, dry and uncooked
- 14.5 ounces tomatoes canned, diced or crushed with juice
- 1 tablespoon tomato paste
- 2 tablespoons taco seasoning
- 1 cup frozen corn
- 15 ounces black beans canned, drained
- 1 medium red bell pepper chopped
- 2 cups chicken broth low sodium
- 1 medium lime
- 1 cup sharp cheddar cheese shredded
Instructions
- In a large 5-quart saute pan, heat one tablespoon of olive oil over medium heat. Place the onion and the garlic in the pan, heating and stirring until the onions begin to brown.
- Add the ground beef and cook until brown. Drain the grease from the beef.
- Add the rice, tomatoes, tomato paste, taco seasoning, corn, black beans, bell pepper and chicken broth to the pan and stir well. Bring the mixture to a boil, then cover the pan and bring the heat down to a simmer so that the entire edge of the pan is simmering. Cook for 18-20 minutes until most of the liquid is absorbed by the rice and the rice is tender.
- Squeeze the juice from one lime over the entire dish and stir. Add salt and pepper if needed.
- Sprinkle shredded cheese over the top and cover. Allow it to sit for 1-2 minutes or until the cheese melts. Serve with your favorite garnishes in a bowl. Enjoy!
Cup of Yum
Notes
- You can also use a large dutch oven-style pot for this recipe, or even a medium-sized stock pot.
- Fresh tomatoes can be substituted for the canned tomatoes. You'll need about a pound of tomatoes or 5-6 medium-sized tomatoes with the juices. Using fresh tomatoes may mean you need to cook the rice a little more.
- If the rice is still too wet and the rice is not tender when you take off the lid, put the lid back on and cook it a few minutes longer. If the rice is tender but the mixture is still a little too liquidy you can also cook with the lid off for a few minutes at medium-high to cook off the liquid. This can be especially helpful if using fresh tomatoes instead of canned, as the total amount of moisture in the tomatoes can vary a lot more.
Nutrition Information
Calories
705kcal
(35%)
Carbohydrates
83g
(28%)
Protein
37g
(74%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
564mg
(24%)
Potassium
1655mg
(47%)
Fiber
14g
(56%)
Sugar
6g
(12%)
Vitamin A
1500IU
(30%)
Vitamin C
42mg
(47%)
Calcium
263mg
(26%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 705
% Daily Value*
| Calories | 705kcal | 35% |
| Carbohydrates | 83g | 28% |
| Protein | 37g | 74% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 564mg | 24% |
| Potassium | 1655mg | 35% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
| Vitamin A | 1500IU | 30% |
| Vitamin C | 42mg | 47% |
| Calcium | 263mg | 26% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.