I’ve been making this recipe for my family for years. This one-pan burrito bowl can be enjoyed in a variety of ways – which I love! It’s easy to make and can really feed a large group of people, or in our case, leftovers for the week ahead!
Ground Beef Taco Burrito Bowl
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 1 Tablespoon Olive Oil
- 1/2 cup mixed red & orange peppers (red, yellow, orange, green – your call!)
- 1/2 cup diced sweet onion
- 1 pound lean ground beef
- 1 15 oz can black beans, rinsed & drained
- 1 15 oz can corn, drained
- 1 14.5 oz can diced tomatoes
- 1 cup white rice (any long grain will do)
- 1 packet of taco seasoning
- 1/2 teaspoon chili powder
- 2 cups chicken stock
- salt & pepper to taste
- Shredded cheddar/jack cheese
- Sour Cream
- Heat olive oil over medium heat in a large pan or kettle.
- Saute the onions and peppers for about 5 minutes until they have softened.
- Add in the ground beef and cook until it is browned.
- Add in black beans, corn, tomatoes, rice, taco seasoning, and chili powder. Stir until combined.
- Pour in the chicken stock and bring to a boil.
- Place cover on the pan and reduce the heat to low to allow the rice to cook.
- Cook for an additional 15-20 minutes, checking that the rice is all the way cooked.
- When done, enjoy many ways: in a warmed burrito shell, in a salad bowl with lettuce, or poured over tortilla chips and topped with cheese & sour cream. So good!
This recipe really is so simple. I usually have most of the canned ingredients, ground beef, and cheese on hand. It reheats so nicely and is an easy prep for the beginning of the work week. Ground Beef Taco Burrito Bowls happens to be one of Ben’s favorite recipes! And for an added bonus, my kids really love it, too. They don’t even seem to realize that I’ve sneaked quite a few veggies in! 😉 Give it a try and let me know what you think!
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Rooted in ag and led by faith,