Burrito bowl with toppings in large pan. Easy and delicious Mexican burrito bowls made in just one pot in 30 minutesmaking clean up a breeze. Ground Beef Burrito Bowl If you’ve been a long time reader, it’s no surprise that I’m a big fan of Mexican food. Some of chicken burrito bowl favorites include my green enchiladas and taco soup.
These easy Mexican bowls have now been added to the list! 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! Some of the best flavors ever. The chunky salsa and green chiles give it a little kick, but not too much.
Definitely put it on the menu this week and let me know how you like it. Making one pot burrito bowl on stove. How to Make a Burrito Bowl SAUTE. Cook the onions and red pepper in a large pan until soft, then add in the beef and cook until brown.
Stir in the salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Then pour in chicken stock and bring to light boil. Cover the pan and reduce heat to low. Cook until rice is tender, about 15 to 20 minutes. 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.
Scooping burrito bowl with wooden spoon. 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. Sub the meat with diced sweet potatoes, similar to my one pot sweet potato bowls. You could add in more beans or veggies too.
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. I used jasmine rice, but brown rice will also work. 4 cup brown rice and cook for an additional 10 minutes. Leftovers are perfect for making stuffed bell peppers or a taco salad.
Closeup of burrito bowl in pan. Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes! 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. Cook for an additional 15 minutes, or until the rice is all the way cooked. Cover pot with lid and let rest for 5 minutes for the cheese to melt.