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Homemade Easy Beef Burrito Bowl (All In One Pot!) photo

Easy Beef Burrito Bowl (All In One Pot!)

This Easy Beef Burrito Bowl is a one-pot wonder! Packed with flavor, it's a quick and satisfying meal for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

The Essentials
  • 1 tablespoon Olive oil for sautéing
  • 1 medium Onion diced
  • 2 cloves Garlic minced
  • 1 pound Ground beef
  • 1 cup Long grain white rice
  • 14.5 ounces Canned tomatoes diced or crushed
  • 1 tablespoon Tomato paste
  • 2 tablespoons Taco seasoning
  • 1 cup Frozen corn
  • 15 ounces Canned black beans drained
  • 1 medium Red bell pepper chopped
  • 2 cups Low sodium chicken broth
  • 1 medium Lime freshly squeezed
  • 1 cup Sharp cheddar cheese shredded

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Build Easy Beef Burrito Bowl (All In One Pot!) Step by Step
  1. Start by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced medium onion and cook for about 3-4 minutes until translucent. Then, add the minced garlic and sauté for an additional 1 minute until fragrant.
  2. Add the 1 pound of ground beef to the pot, breaking it apart with your wooden spoon. Cook until it’s browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
  3. Once the beef is cooked, add in the 1 cup of long grain rice, 14.5 ounces of diced or crushed canned tomatoes (with juice), 1 tablespoon of tomato paste, and 2 tablespoons of taco seasoning. Stir well to combine all the ingredients.
  4. Next, fold in the 1 cup of frozen corn, 15 ounces of drained canned black beans, and 1 chopped medium red bell pepper. Mix everything together until well combined.
  5. Pour in 2 cups of low sodium chicken broth. Stir to ensure that the rice is evenly distributed in the liquid. Bring the mixture to a gentle boil.
  6. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
  7. After 20 minutes, remove the pot from heat. Squeeze the juice of 1 medium lime over the top and stir to incorporate. Lastly, sprinkle 1 cup of shredded sharp cheddar cheese over the top, allowing it to melt into the warm mixture.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 3 months for easy meal prep.
  • Add a splash of water or broth when reheating if it seems dry.