Ground Beef Burrito Bowl with Cilantro Lime Rice
Delicious seasoned ground beef, a cilantro lime rice, and bell pepper pico all come together for an incredibly flavorful (and nutritious) meal.
Servings: 5 Servings
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
- 1½ 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!
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