Dinner · Tex-Mex

Homemade Beef Burrito Bowls

Name: Homemade Beef Burrito Bowls
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 bowls
Cuisine: Tex-Mex
Ingredients: 1 lb (450 g) ground beef (85% lean); 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 teaspoons chilli powder; 1 1/2 teaspoons ground cumin; 1 teaspoon smoked paprika; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/3 cup water; For the rice: 1 1/2 cups long-grain white rice, 3 cups water, 1/2 teaspoon salt, 3 tablespoons lime juice, 1/3 cup chopped cilantro; 1 can (15 oz / 425 g) black beans, drained and rinsed; 1 1/2 cups corn kernels (fresh, frozen or canned); 1 cup salsa or pico de gallo; 1 avocado, sliced; 1 cup shredded cheddar or Monterey Jack; Sour cream and lime wedges, to serve

All the burrito flavor, layered in a bowl with rice, beans and salsa.

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A burrito bowl is a burrito that has given up on the tortilla and is better for it. Seasoned ground beef sits on cilantro lime rice with black beans, corn, salsa and avocado, and every spoonful gets a bit of everything rather than the unfortunate all-rice bite that burritos are prone to. The rice does most of the work here: lime juice and chopped cilantro stirred through hot rice make it taste far more deliberate than the effort involved. Everything can be cooked ahead and assembled cold or warm, which makes this one of the most practical meal-prep dinners you can build in half an hour.

❤️ Why You'll Love This Recipe

All the flavour of a burrito with none of the wrapping.
Every component reheats well, so it is ideal for meal prep.
Easily adjusted for different appetites and diets at the same table.
Cheaper per portion than the takeaway equivalent by a wide margin.

📋 Recipe Details

Prep Time: 12 min
Cook Time: 15 min
Total Time: 27 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 bowls

1 lb (450 g) ground beef (85% lean)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 teaspoons chilli powder
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
3/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup water
For the rice: 1 1/2 cups long-grain white rice, 3 cups water, 1/2 teaspoon salt, 3 tablespoons lime juice, 1/3 cup chopped cilantro
1 can (15 oz / 425 g) black beans, drained and rinsed
1 1/2 cups corn kernels (fresh, frozen or canned)
1 cup salsa or pico de gallo
1 avocado, sliced
1 cup shredded cheddar or Monterey Jack
Sour cream and lime wedges, to serve

👨‍🍳 Step-by-Step Instructions

1
Rinse the rice, then combine with the water and salt in a saucepan. Bring to a boil, cover, reduce to the lowest heat and cook for 15 minutes. Rest covered for 5 minutes, then fluff and stir through the lime juice and cilantro.
2
While the rice cooks, heat the olive oil in a large skillet over medium-high heat and cook the onion for 3 minutes.
3
Add the ground beef, breaking it up, and cook for 6 to 7 minutes until browned and cooked through to an internal temperature of 160°F (71°C).
4
Drain excess fat, add the garlic and cook 30 seconds, then stir in the chilli powder, cumin, smoked paprika, salt and pepper.
5
Pour in the water and simmer for 3 minutes until the mixture is glossy and just saucy.
6
Warm the black beans and corn together in a small pan for 3 to 4 minutes, or microwave for 90 seconds.
7
Build the bowls: cilantro lime rice at the base, then beef, beans, corn, salsa, cheese and avocado.
8
Finish with sour cream and a squeeze of lime.

💡 Cooking Tips

Stir the lime and cilantro into the rice while it is still hot so the flavour absorbs.
Warm the beans and corn rather than adding them cold — it makes the bowl feel like a cooked meal.
Keep the avocado and salsa off the reheating path; add them fresh each time.
Layer wet ingredients on top of dry ones so the rice stays fluffy.

🔄 Ingredient Substitutions

Ground turkey, chicken or plant-based crumbles all work in place of beef.
Brown rice, quinoa or cauliflower rice make good bases.
Pinto beans can replace black beans one for one.
Skip the cheese and sour cream and add extra avocado for a dairy-free bowl.

🧊 How to Store

Store the beef, rice and beans in separate airtight containers in the refrigerator for up to 4 days. Keep salsa, avocado and sour cream separate and add fresh.

♨️ How to Reheat

Reheat beef and rice together, covered, with a tablespoon of water in the microwave for 2 minutes, or in a skillet over medium heat for 5 minutes. Heat until steaming hot, 165°F (74°C), then add cold toppings.

❄️ Can I Freeze It?

Yes, in part. The seasoned beef and cooked rice freeze well for up to 3 months in separate containers. Do not freeze avocado, salsa, sour cream or fresh cheese. Thaw overnight in the refrigerator before reheating.