Ground Beef Burrito Bowl

I make a Ground Beef Burrito Bowl at least twice a month, and it’s usually the night I’m the most tired and the least willing to think about dinner. It comes together in 35 minutes with pantry spices and whatever’s in the fridge, and my kids eat it without a single complaint about vegetables hiding in there.

The first time I made this, I was trying to recreate the burrito place near my old apartment, the one where the line wrapped around the block every Friday. I never nailed the exact flavor, but somewhere along the way I landed on something better for a weeknight: a skillet of seasoned beef, a quick blender sauce, and whatever toppings I had on hand. Now it’s become one of those meals my husband requests by name. My youngest calls it “beef and rice with the green sauce,” which is honestly a pretty accurate description. It’s turned into my Tuesday fallback, the meal I make when I haven’t planned anything else and need something on the table fast.

Ingredients for Ground Beef Burrito Bowl

Here’s what I use, plus a few swaps that work if you’re missing something. Nothing here is hard to find, and most of it you probably already have.

Ground Beef Mix

• 1 lb lean ground beef
• 1 tsp chili powder
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp salt
• ½ tsp cayenne pepper
• 1 small red bell pepper (diced)
• 1 small green bell pepper (diced)
• 2 tbsp tomato paste
• ¼ cup onion, red or yellow (diced)
• ¼-⅓ cup water

Jalapeño Cilantro Sauce

• ⅓ cup sour cream (I always use full fat here, it blends smoother than light versions)
• 1 jalapeño, sliced (seeds discarded for mild flavor)
• ½ tsp salt
• ½ tsp cumin
• ⅓ cup cilantro
• 1 tbsp fresh squeezed lime juice

Burrito Bowl Toppings

• ½ cup long grain rice, uncooked (use more if you’re feeding a crowd)
• 1 (15 oz) can black beans, drained
• 1 (15 oz) can corn kernels, drained
• ½ cup tomatoes, diced
• ¼ cup shredded cheese (more as needed)

My go-to move on busy nights is starting the rice first, since it takes the longest and everything else comes together while it cooks.

Step-by-Step Instructions

I usually have this whole bowl on the table in about 35 minutes, start to finish. Here’s how I break it down.

1. Start cooking the rice according to the package, this takes about 20 minutes. Heat a large deep skillet over medium-high heat and add the ground beef. Cook for about 4 minutes, then blot off excess grease with a paper towel and discard it. A little leftover grease is fine here, it helps thicken and flavor the sauce.
2. Add the seasonings (chili powder, paprika, cumin, salt, cayenne, onion powder, garlic powder), then stir in the tomato paste, onions, bell peppers, and water. Cover and simmer on low for 6-8 minutes. Make the jalapeño cilantro sauce while this simmers. Pro tip: if the beef mixture looks too runny, take the lid off and let it simmer uncovered. Leaner ground beef tends to release less fat, so it stays thinner unless you cook off some of the liquid.
3. Add the sour cream, lime juice, cilantro, jalapeño, cumin, and salt to a small blender or food processor. Blitz until mostly smooth.
4. Assemble the bowls. Start with a scoop of rice, then top with the beef mixture, corn, beans, cheese, and tomatoes. Finish with a heavy drizzle of the jalapeño cilantro sauce.

Rachel Collins

Ground Beef Burrito Bowl

A hearty Ground Beef Burrito Bowl with seasoned beef, rice, black beans, corn, and a creamy jalapeño cilantro sauce, ready in 35 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 398

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb lean ground beef
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1 small red bell pepper diced
• 1 small green bell pepper diced
• 2 tbsp tomato paste
• 1/4 cup onion, red or yellow diced
• 1/4-1/3 cup water
• 1/3 cup sour cream
• 1 jalapeño sliced, seeds discarded for mild flavor
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/3 cup cilantro
• 1 tbsp fresh squeezed lime juice
• 1/2 cup long grain rice uncooked, use more as needed
• 15 oz black beans drained
• 15 oz corn kernels drained
• 1/2 cup tomatoes diced
• 1/4 cup shredded cheese more as needed

Equipment

• Large deep skillet
• Small blender or food processor

Method

 

1. Start cooking the rice according to the package, this takes about 20 minutes. Heat a large deep skillet over medium-high heat and add the ground beef. Cook for about 4 minutes, then blot off excess grease with a paper towel and discard it. A little leftover grease is fine, it helps thicken and flavor the sauce.
2. Add the seasonings (chili powder, paprika, cumin, salt, cayenne, onion powder, garlic powder), then stir in the tomato paste, onions, bell peppers, and water. Cover and simmer on low for 6-8 minutes. Make the jalapeño cilantro sauce while this simmers.

   If the beef mixture looks too runny, take the lid off and simmer uncovered. Leaner ground beef releases less fat, so it stays thinner unless you cook off some of the liquid.
3. Add the sour cream, lime juice, cilantro, jalapeño, cumin, and salt to a small blender or food processor. Blitz until mostly smooth.
4. Assemble the bowls. Start with a scoop of rice, then top with the beef mixture, corn, beans, cheese, and tomatoes. Finish with a heavy drizzle of the jalapeño cilantro sauce.

Nutrition

Calories: 398kcalCarbohydrates: 33gProtein: 28gFat: 17gSaturated Fat: 7gCholesterol: 89mgSodium: 799mgPotassium: 697mgFiber: 2gSugar: 4gVitamin A: 1357IUVitamin C: 47mgCalcium: 150mgIron: 4mg

Notes

Ground turkey or venison works in place of beef, but use less water since the consistency changes with less fat. Discard jalapeño seeds for a milder sauce, or leave them in for more heat. Skip the cheese and rice, or serve over chopped romaine, to lighten this up. Store leftovers in the fridge for up to 4 days, or freeze the beef mixture for up to 2 months.

Don’t Lose This Recipe

Save it to your favorite Pinterest board so it’s always easy to find the next time you’re planning dinner, meal prepping, or craving a fresh homemade bowl.

Pin it For Later

What to Serve With Ground Beef Burrito Bowl

This bowl is filling on its own, but a few sides round it out nicely, especially if you’re feeding a hungry crowd.

• Tortilla chips and guacamole: The crunch is a nice contrast to the soft rice and beef, and guac adds a cool, creamy bite.
• A simple green salad: Something light with lime vinaigrette balances the richness of the beef and cheese.
• Grilled corn on the cob: If you’re already grilling, this pairs naturally with the Mexican-inspired flavors in the bowl.
• Black bean soup: A small cup on the side turns this into a heartier meal on cold nights.

Storage & Serving Tips

Leftovers keep well in airtight containers in the fridge for up to 4 days. I like to store the rice, beef, and toppings separately if I’m meal prepping, since the rice can get a little mushy sitting in the sauce overnight.

To reheat, warm the beef and rice in the microwave for a minute or two, then add the cold toppings and sauce fresh. This keeps the texture from turning soggy. You can also freeze the beef mixture on its own for up to 2 months and thaw it on a busy night when rice is the only thing you need to cook.

This recipe is easy to switch up depending on what you have. Swap the rice for cauliflower rice or chopped romaine to lighten it up, use ground turkey instead of beef, or wrap the whole thing in a tortilla if you’re craving an actual burrito instead of a bowl.

My Favorite Sauces for Ground Beef Burrito Bowl

The jalapeño cilantro sauce is my usual go-to, but if you want to switch things up, these sauces work just as well over this bowl.

• Sour cream and hot sauce drizzle: A simple mix that adds tang and heat without much effort, no blender needed.
• Cilantro-lime sauce: A creamy, herby drizzle that pairs especially well with rice bowls that already lean citrusy.
• Sour cream and enchilada sauce blend: Mixing enchilada sauce into sour cream with a splash of lime juice gives you a smoky, tangy sauce, thin it out with more lime juice if it gets too thick.
• Creamy chili-lime sauce: A mayo-based sauce with chili powder, cumin, paprika, and sriracha for heat.
• Almond-based creamy sauce: A dairy-free option if you’re serving someone who avoids dairy, made with almonds for a rich, creamy texture without the heaviness.

Conclusion