Beef taco burrito bowls are so easy to make at home! Seasoned beef taco meat with black beans, layered with rice, and all the taco toppings you want. Everyone can make their own for a fun, quick & easy, and delicious dinner.
BEEF TACO BURRITO BOWLS RECIPE
Because it’s Friday I thought it was only fitting to share one of my favorite recipes to make for my own family. Beef taco burrito bowls! They are a play on these oh so popular turkey taco burrito bowls and they’re just as delicious, so I know you’ll all love this ground beef version.
One tip I always tell people when it comes to picky kids and dinner, is to make something that they can create themselves, dish up themselves, or just something they can do. Which is why I love burrito bowls! Everyone can serve themselves and create their own burrito bowl.
I like to put all the different toppings into a bowl, the rice in a large bowl, and the ground beef taco meat. Then everyone can make their own burrito bowl, buffet style, and top it how they like.
Here are some options for toppings. There are so many! Use whatever you like.
- shredded cheese- any kind you want!
- shredded lettuce- make this easy and buy the bag of pre-shredded lettuce in the produce area
- salsa
- diced tomato
- guacamole
- avocado slices
- olives
- jalapenos
- salsa verde ranch dressing
- salsa verde guacamole
- pico de gallo guacamole
- tomatillo cilantro ranch dressing
- sour cream
- pico de gallo
Literally, anything you want! I love recipes like that.
How to make beef taco burrito bowls
You first want to decide what kind of rice to make or use. I either make this stove top cilantro lime rice or Mexican rice, or this instant pot Mexican rice recipe or this instant pot cilantro lime rice. You can also just use minute rice or buy the 1 minute microwaveable rice pouches at the grocery store. Or if you want low-carb use some frozen riced cauliflower that you heat up in the microwave.
If you are using the Instant Pot you will probably want to start that first as it does take time to come up to pressure and cooks for 12 minutes. The stove top rice only takes about 10-15 minutes to make.
Brown some ground beef in a skillet pan until it’s no longer pink. Break this up into small crumbles as you cook it.
Drain the beef and add the seasonings, green enchilada sauce, diced green chilies, and black beans. Let that simmer for about 10 minutes which will be enough time for the rice to finish cooking and for you to get all the toppings ready.
In each bowl place a scoop of whatever rice you choose, a scoop of beef taco meat, and then top it with anything you want.
Tips for making beef taco burrito bowls
This recipe is very adaptable to what you prefer. Here are some changes that I have made and other ideas.
- For more of a tomato base in the beef taco meat add an 8 oz can of tomato sauce.
- If you don’t like black beans then use whatever bean you like! Or leave out the beans.
- Add a can of drained corn to the beef taco meat.
- I love adding the 1 teaspoon of brown sugar but if you don’t want it then just leave it out.
- Add a can of petite diced tomatoes (slightly drained) to the ground beef mix.
- You can even use ground turkey instead of the ground beef.
- Add fresh onion and garlic to the ground beef while cooking it.
Don’t forget to visit the very popular turkey taco burrito bowls that inspired this recipe! Enjoy and thanks for being here.
Try these other Mexican food dinner recipes
- Instant Pot Chicken Burrito Bowls
- Slow Cooker Chicken Enchilada Tacos
- Baked Ground Chicken Tacos
- Chicken Taco Burrito Bowls
Beef taco burrito bowls are so easy to make at home! Seasoned beef taco meat with black beans, layered with rice, and all the taco toppings you want. Everyone can make their own for a fun, quick & easy, and delicious dinner.
- 1 1/2 lbs lean ground beef
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 1 can (10 oz) mild green chili enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) black beans (drained & rinsed)
- shredded cheese
- shredded lettuce
- sour cream
- avocado, guacamole
- diced tomatoes, pico de gallo
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In a skillet pan, over medium-high heat, brown and crumble the ground beef and the 1 teaspoon salt until beef is no longer pink. Drain.
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Add the cumin, garlic powder, onion powder, chili powder, brown sugar, enchilada sauce, green chilies, and black beans. Stir together and reduce heat to medium low and let simmer for 10-15 minutes.
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Prepare your toppings and rice of choice while meat is cooking (or start the rice first thing depending on cook time). Assemble bowls with rice on the bottom, ground beef taco meat, and then all the toppings you want.
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** I prefer to put the enchilada sauce and diced green chilies into the blender and blend until smooth, and then add it into the ground beef. I don't care for the chunks of green chilies in recipes.
See tips above in post for ideas about rice and recipes to use.
You don't have to add the brown sugar but I like adding it to cut the heat from the green chilies and it rounds out the flavors nicely.
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