Ground Beef Burrito Bowls

Ground Beef Burrito Bowls Make an Easy Dinner!

I have one kid that loves Chipotle. But the cost to feed a family of four with a meal that is, essentially, fast food, is quite high, especially since the ingredients are quite economical and often already in my pantry. That’s why I love to make them at home!

Using cooked rice, taco meat, and all kinds of yummy toppings, you can pull together a tasty dinner in no time at all! Or even package it up in individual servings for a quick lunch. So next time you’re not sure what to cook or are tempted to get takeout, try this easy, flexible meal option! It’s sure to be a hit! Here’s why…

• Simple or fancy. It doesn’t have to be complicated! Burrito bowls are super easy to customize. I love having a variety of topping ingredients in mine, but you could also go super simple with just rice, lettuce, taco meat, and maybe a bit of sour cream or cheese. Picky eaters and foodies can each have just what they like.
• Easy to change up. While I share my go-to combo of ingredients here, I also share lots of ways to change things up with different bases, proteins, and toppings.
• Meets everyone’s needs. Every ingredient in this recipe is naturally gluten free. And by adding or removing toppings, you can make it vegetarian, dairy free, and even with fewer carbs!

Recipe Ingredients

Here’s a rundown of what you’ll need ot make this beef burrito bowl recipe. Of course, you don’t have to stick to this list. Keep reading for more suggestions on how you can change it up to your tastes and preferences. Scroll down to the recipe card for the full amounts and detailed instructions.

• Rice: For a flavorful base, all you need to do is simply jazz up some simple cooked white rice.
• Limes: You’ll want fresh lime juice to flavor the rice, plus a few wedges to serve with the bowls if anyone wants to squeeze some on top.
• Cilantro: Mix some into the rice and save the rest to sprinkle on top.
• Oil or butter. This is optional, but it adds a bit of richness and nice consistency to the cilantro lime rice.
• Lettuce: My favorite lettuce to use is crisp Romaine, chopped. This provides the other part of the base of your greens and grains bowl.
• Taco Meat: You can use my Instant Pot Ground Beef Taco Meat, cook a pound of ground beef with Homemade Taco Seasoning, or use your favorite packet or blend of spices.
• Dressing: Top your burrito bowl with a drizzle of Creamy Southwestern Salad Dressing. Or go with something light and fresh like a Cilantro Lime Vinaigrette.

Burrito Bowl Topping Ideas

You can use whatever you like for toppings! Anything you love that goes well in a Tex-Mex or Southwestern dish will be awesome on these yummy burrito bowls. Here are some of my favorites!

• Chopped cherry tomatoes
• Black beans: Canned is fine, just make sure to drain and rinse them well.
• Corn: You can use frozen, just thaw before using.
• Crumbled queso fresco: If you can’t get queso fresco, feta makes a great alternative.
• Avocado: Sliced or cubed.
• Scallions: Green and white parts, thinly sliced.

How to Make Beef Burrito Bowls

Prepping the components is so simple, and assembling the grain bowls is even easier. Let’s go over the steps here, then check out the recipe card for the details.

• Prepare the rice. Cook your rice or reheat leftover rice, the stir in the cilantro, lime juice, and some butter or oil, if you like.
• Prep the other ingredients. Cook your taco meat, drain the beans, and chop your toppings.

• Assemble the base. Start with a bed of rice and top it with some of the lettuce. Now add your taco meat.

• Add the toppings. Top your burrito bowl with any or all of the toppings listed, or check out my additional suggestions below. Give it a drizzle of dressing and a squeeze of lime.

Variations

• Base. Feel free to go with all grains or all greens, like this beef taco salad. You can also swap the seasoned rice for whole grain brown rice or Instant Pot Spanish Rice, add some protein with cooked quinoa, or reduce the carbs and try cauliflower rice. And you can use iceberg, baby greens, or even chopped kale or taco slaw in place of the Romaine.
• Protein. You can also use my Slow Cooker Mexican Chicken to make easy Chicken Burrito Bowls. Lighten it up with ground turkey taco meat instead of the beef. Or even try it with Chili Lime Shrimp instead for a seafood twist. To prep ahead, toss Crockpot Barbacoa in the slow cooker in the morning. You can even make it vegetarian by skipping the meat and using extra beans, adding a fried egg, or even some chili lime roasted cauliflower and butternut squash. Speaking of beans, Instant Pot Pinto Beans are a flavorful alternative to the canned black beans.
• Cheese. Cotija and feta offer a similar flavor and texture to the queso fresco. But if you prefer a shredded or melty cheese instead of a crumbly one, shredded cheddar, Monterey jack, or pepper jack are tasty options.
• Toppings. Instead of the avocado, go with guacamole or avocado crema. Use pico de gallo in place of plain tomatoes. replace the dresing with a dollop of sour cream or crema, or even a spicier jalapeno ranch dressing. Try some pickled jalapenos, sliced red onion, Mexican Street Corn, or even some crushed tortilla chips. The possibilities are endless!

More Tasty Mexican-Inspired Dinners

I find our favorite Tex Mex meals are often so quick and easy that they are perfect on busy weeknights. Here are some more that I think you’ll love!

• Walking Taco Casserole
• Barbeque Chicken Nachos
• Chicken Taco Soup
• Chili Lime Cube Steak