Description
This Cheesy Ground Beef Burrito Bowl is the ultimate “one-pan wonder” for busy weeknights. It packs all the savory flavors of a burrito seasoned beef, fluffy rice, black beans, and corn into a single skillet, eliminating the need for rolling or extra dishes. Simmered in a rich tomato broth and topped with melted cheese, this hearty meal is perfect for scooping up with chips or serving over fresh greens for a customizable family feast.
Ingredients
The Base
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 1/2 cup sweet onion, chopped
- 1/2 cup red bell pepper, chopped
- 1 cup Jasmine rice, rinsed well
The Pantry Staples
- 15 oz can black beans, rinsed and drained
- 15 oz can corn, drained
- 14.5 oz can diced tomatoes, undrained
- 4 oz can diced green chiles
- 1/2 cup medium salsa (chunky preferred)
- 2 cups chicken stock (or vegetable broth)
The Flavor & Finish
- 1 tablespoon taco seasoning
- 1/2 teaspoon chili powder (use 1–2 tsp for more heat)
- 1 cup shredded Cheddar/Jack cheese blend
- Salt and pepper, to taste
Instructions
Sauté & Brown
Heat olive oil in a large skillet (that has a tight-fitting lid) over medium heat. Sauté the onion and red pepper until soft. Add the ground beef and cook until browned; drain excess grease. Season with salt and pepper.
Combine
Stir in the salsa, rinsed black beans, drained corn, undrained diced tomatoes, green chiles, rinsed rice, taco seasoning, and chili powder. Mix well.
Simmer
Pour in the chicken stock and bring to a light boil.
Cook
Once boiling, cover with the lid, reduce heat to low, and simmer for 15 minutes (or until rice is tender). Do not peek!
Melt
Remove the lid and give it a quick stir. Sprinkle the shredded cheese evenly over the top.
Rest
Cover the pot again and remove from heat. Let it rest for 5 minutes to melt the cheese and fluff the rice.
Serve
Scoop into bowls and top with sour cream, cilantro, and avocado. Serve with tortilla chips for dipping.
Notes
Rinse Your Rice: This is the most critical step. Rinsing the Jasmine rice removes surface starch, preventing the dish from becoming a gummy, sticky mess.
Don’t Peek: The steam trapped inside the pan is what cooks the rice. Lifting the lid releases that steam and can result in crunchy rice.
Liquid Control: If the rice is still crunchy after 15 minutes but the pan is dry, add a splash of extra broth or water and steam for another 5 minutes.
Meal Prep: This stores beautifully in the fridge for 3–4 days. It’s also great for Burrito Bowl lunches just pack fresh toppings like avocado separately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / One Pan
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 Bowl
- Calories: 480
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
Keywords: burrito bowl recipe, ground beef skillet, one pan mexican rice, taco rice recipe, easy weeknight dinners, gluten free dinner, hearty family meals