If you’ve ever had a burrito bowl that somehow tasted bland, know this recipe will DELIVER on flavor. Burrito bowls are an ideal meal to prep at the beginning of the week because they allow you to assemble-and-enjoy for days. They also make for really fantastic dinners where you’re feeding a crowd! Everyone can fill and assemble their own bowl exactly as they like. Delicious seasoned ground beef, a cilantro lime rice, and bell pepper pico all come together for an incredibly flavorful (and nutritious) meal.

An assembled burrito bowl with rice, beans, peppers, onions, corn, ground beef, lettuce, guacamole, and cheese.

My 3rd book, Cook Once Dinner Fix, is a gold mine for VERY flavorful meals (written with the busy cook in mind, so they’re quick and easy) and every once in a while, I like to share one of the recipes here! This burrito bowl hails from my New York Times Bestselling book and it’s one my family enjoys really often.

Our girls can make their bowls exactly to their liking, and I appreciate having some leftovers for easy reassemble meals later in the week.

Ingredients Needed

You’ll need a handful of ingredients for each component of your burrito bowls. The list may seem lengthy at first glance, but everything on it is really simple and easily accessible. Find the full list below, with notes and swaps when applicable. Exact ingredient amounts can be found in the recipe card!

All of the ingredients for ground beef burrito bowls on a marble surface.

For the Ground Beef

  • Ground beef – ground turkey or chicken also work here
  • Chili powder, ground cumin, dried oregano, garlic powder, fine sea salt, and ground black pepper

For the Cilantro-Lime Rice

  • White rice – brown rice is great too
  • Butter or extra virgin olive oil
  • Fine sea salt
  • Fresh lime juice
  • Fresh cilantro

For the Corn Salsa

  • Frozen corn kernels
  • Red bell pepper
  • Jalapeno
  • Red onion
  • Fresh cilantro
  • Fresh lime juice
  • Fine sea salt

For the Black Beans

  • Black beans
  • Fine sea salt and ground cumin

To Serve

  • Guacamole – optional, for garnish
  • Pico de gallo or salsa – optional, for garnish
  • Monterey Jack cheese – optional, for garnish
  • Romaine lettuce – optional, for garnish
  • Fresh cilantro – optional, for garnish
  • Lime – optional, for garnish

How to Make Ground Beef Burrito Bowls

The instructions for this recipe may feel lengthy, but that’s only because it’s a multi-component meal. Each step is super simple and can be done really, really quickly. By the end of the prep, you’ll have a fantastic make-your-own-burrito-bowl station that the whole family will want to dig into!

A white enameled cast iron skillet of finely cooked and crumbled ground beef.
A bowl of finely diced peppers, onion, cilantro, and corn.
White rice with cilantro stirred into it in a white enameled cast iron pot.
A stainless steel pot of black beans.
  1. Brown the ground beef – in a skillet, cook the ground beef over medium heat, breaking up the meat with a spoon as it cooks, until the meat is browned and the grease has evaporated, about 15 minutes.
  2. Season the beef – add the chili powder, cumin, oregano, garlic powder, salt, and pepper and stir to combine, and continue cooking for 5 minutes.
  3. Make the rice – while the beef is cooking, cook the rice according to the package instructions. Add the butter and salt to the cooked rice and stir to melt the butter, then stir in the lime juice and cilantro. Keep the rice warm until ready to serve.
  4. Make the veggie salsa – in a small bowl, stir together the corn, bell pepper, jalapeno, onion, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve (this salsa is best served chilled).
  5. Heat and season the black beans – in a small saucepan, combine the black beans (and the liquid from the can), salt, and cumin and cook over medium heat for 5 to 10 minutes, until warmed through. Keep warm until ready to serve.
  6. Assemble burrito bowls – divide the rice, black beans, and corn salsa among 5 bowls. Top as you like with guacamole, pico de gallo, cheese, and lettuce, garnish with cilantro and serve with the lime wedges alongside for squeezing over the top.
  7. Serve and enjoy!

Tips, Tricks, and Variations

  • Use a different protein – because these burrito bowls are made with ground beef, the protein is a REALLY easy swap. Just grab ground turkey or chicken instead if you’d prefer!
  • Customize the spice level – if you love spice, leave the seeds in the jalapeno (for the corn salsa) and grab a spicy pico de gallo. If you’re not a fan of spice, feel free to omit the jalapeno in the corn salsa altogether.
  • Customize the toppings – you can omit or swap ANYTHING on the toppings list.
  • Salt each component – one of the best ways to achieve restaurant-quality burrito bowls is to salt each component (ground beef, cilantro-lime rice, corn salsa, and black beans). Don’t skip this!
An assembled burrito bowl with rice, beans, peppers, onions, corn, ground beef, lettuce, guacamole, and cheese.

How to Serve

Burrito bowls are a macronutrient one-stop-shop, and because of this, you don’t actually need to prepare anything else to serve with your bowls.

We recommend serving the bowls with the ingredients sectioned off (they look so pretty this way!) and then mixing everything together when it’s time to eat.

How to Store and Reheat

Store each burrito bowl component separately in the refrigerator for up to 5 days.

When you’re ready to enjoy the leftovers, spoon the rice, beans, and ground meat into a bowl and heat them in the microwave. Once heated, pile on the cheese, lettuce, corn + veggie salsa, guacamole, cilantro, and lime wedges. Dig in!

Can I make a large batch of burrito bowls for meal prep?

You can absolutely make a large batch of these burrito bowls for the week! This is actually an ideal meal prep recipe because all of the components are incredibly easy to double (or even triple). Your best bet will be to make each component, store them in separate containers, and then assemble your bowl before eating.

How do I prevent my burrito bowl from getting soggy?

The only component of these burrito bowls that will really get soggy/wilted is the shredded lettuce. To keep this from happening, be sure to store each component in its own container, and when you’re ready to enjoy, only heat the rice, ground beef, and beans + then top with the other ingredients!

Two assembled burrito bowls with rice, beans, peppers, onions, corn, ground beef, lettuce, guacamole, and cheese. Also pictured: a bowl of peppers, onions, and corn.

More Favorite Ground Beef Recipes

Ground Beef Burrito Bowl with Cilantro Lime Rice

5 — Votes 5 votes
By Cassy Joy Garcia
Total: 35 minutes
Servings: 5 Servings
Delicious seasoned ground beef, a cilantro lime rice, and bell pepper pico all come together for an incredibly flavorful (and nutritious) meal.

Ingredients  

For the Ground Beef

  • 2 pounds ground beef
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper

For the Cilantro-Lime Rice

  • 1 cup white rice uncooked, rinsed
  • 1 tablespoon salted butter or extra-virgin olive oil
  • ½ teaspoon fine sea salt
  • 2 tablespoons fresh lime juice from 1 lime
  • 2 tablespoons fresh cilantro chopped

For the Corn Salsa

  • 1 cup frozen corn kernels thawed
  • 1 red bell pepper chopped
  • 1 jalapeno seeded and diced
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice from 1 lime
  • ½ teaspoon fine sea salt

For the Black Beans

  • 1, 16-ounce can black beans undrained
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cumin

To Serve

  • 1 cup guacamole optional
  • 1 cup pico de gallo or salsa optional
  • 1 cup shredded Monterey Jack cheese optional
  • cups shredded romaine lettuce optional
  • ¼ cup chopped fresh cilantro optional
  • 1 lime cut into quarters, optional

Instructions 

  • In a skillet, cook the ground beef over medium heat, breaking up the meat with a spoon as it cooks, until browned and the grease has evaporated, about 15 minutes.
  • Add the chili powder, cumin, oregano, garlic powder, salt, and pepper and stir to combine. Cook for 5 minutes.
  • While the beef is cooking, cook the rice according to the package instructions. Add the butter and salt to the cooked rice and stir to melt the butter. Stir in the lime juice and cilantro. Keep warm until ready to serve.
  • In a small bowl, stir together the corn, bell pepper, jalapeno, onion, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve (this salsa is best served chilled).
  • In a small saucepan, combine the black beans (and the liquid from the can), salt, and cumin and cook over medium heat for 5 to 10 minutes, until warmed through. Keep warm until ready to serve.
  • Divide the rice, black beans, and corn salsa among 5 bowls. Top as you like with guacamole, pico de gallo, cheese, and lettuce, garnish with the cilantro, and serve with the lime wedges alongside for squeezing over the top.
  • Serve and enjoy!

Recipe Notes

Tips, Tricks, and Variations
  • Use a different protein – because these burrito bowls are made with ground beef, the protein is a REALLY easy swap. Just grab ground turkey or chicken instead if you’d prefer!
  • Customize the spice level – if you love spice, leave the seeds in the jalapeno (for the corn salsa) and grab a spicy pico de gallo. If you’re not a fan of spice, feel free to omit the jalapeno in the corn salsa altogether.
  • Customize the toppings – you can omit or swap ANYTHING on the toppings list.
  • Salt each component – one of the best ways to achieve restaurant-quality burrito bowls is to salt each component (ground beef, cilantro-lime rice, corn salsa, and black beans). Don’t skip this!

Nutrition

Calories: 717kcal | Carbohydrates: 53g | Protein: 48g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1886mg | Potassium: 1157mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3606IU | Vitamin C: 51mg | Calcium: 251mg | Iron: 7mg

Additional Info

Course: Dinner, Lunch
Cuisine: Tex Mex
Servings: 5 Servings
Calories: 717
Keyword: burrito bowl

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Brandi Schilhab


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6 Comments

  1. 5 stars
    This turned out amazing! Bursting with flavor. The sweetness of the corn complimented the spicy ground beef. The cilantro lime rice bright and refreshing. The shredded romaine added a nice crunch and black beans added an earthiness. I even halved the salt amounts and used unsalted butter. Definitely a keeper!

  2. Great recipe!!!! But how do you figure it has 48grams protein per serving? Thank you.

  3. 5 stars
    So much easier than I expected and so delicious! We topped with ranch and it took it to the next level. My toddler loved it!

  4. I made this and it was awesome! I substituted ground venison for meat and green pepper for the red, because that’s what I had. Love this!