There's something undeniably satisfying about building your own burrito bowl - all the textures, all the colours, and all the flavours layered into one generous dish. This Beef burrito bowl recipe brings together smoky chipotle beef, vibrant vegetables, lime-bright rice and a cooling sour cream drizzle for a weeknight dinner that feels exciting but requires no fuss. If you love hearty beef burrito bowls that taste like Mexican food takeout without the price tag, this is the one.
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Ingredients and Substitutes
The ingredient list may seem long, but don't fret - a lot of it is spices you'll find in your cupboards (and you can substitute many of them). Also, ingredients repeat themselves in various elements. Here's what you'll need for this Beef Burrito Bowl recipe:
- Ground beef: Lean mince works beautifully, but you can swap for ground turkey if you want a lighter bowl (or simply try our Ground Turkey Burrito Bowls). Leftover taco meat or slow cooked pork or brisket can also be repurposed here for a quick dinner.
- Spices: Chilli powder, cumin, smoked paprika, garlic powder and onion powder create that classic burrito-bowl warmth. Replace with homemade taco seasoning if you prefer a shortcut.
- Vegetables: Bell peppers, red onion, cherry tomatoes, avocado and black beans bring colour and plenty of healthy fats and texture. You can use kidney beans or pinto beans, frozen sweetcorn, or even add shredded lettuce for extra crunch.
- Chipotle paste: Adds depth and smokiness. Chipotle flakes or a spoonful of adobo sauce are fine substitutes.
- Rice: White rice keeps things classic, but brown rice, frozen rice, or even cauliflower rice all work.
- Coriander and lime: Fresh cilantro and lime juice brighten the bowl. Lemon can be used in a pinch.
- Sour cream sauce: Swap for Greek yoghurt if preferred, or customise it with extra jalapeños or a pinch of chilli powder for more heat.
- Optional extras: Grated Cheddar, pico de gallo, sliced jalapeños, tortilla chips, or lime wedges for serving.
Find exact measurements, detailed instructions and nutritional information in the recipe card below.
Step-By-Step Method
1. Cook the beef: Heat a drizzle of olive oil in a large skillet over medium-high heat. Brown the beef for 6-8 minutes, breaking it up with a wooden spoon.
2. Season: Add onions, peppers and spices. Mix well and let everything cook until fragrant.
3. Simmer: Stir in tomato paste, chipotle paste and water. Reduce to medium heat, cover, and simmer 20-30 minutes until rich and saucy.
4. Cook the rice: Prepare rice following package instructions, then stir through coriander, lime zest and lime juice.
5. Make the sauce: In a small bowl, mix sour cream, jalapeños, coriander, cumin, lime juice and a pinch of salt. If you want it of drizzleable consistency, add a splash of water.
6. Assemble your bowl: Layer rice, lettuce, beef, tomatoes, avocado, corn, black beans and red onion. Drizzle or spoon the sauce and add your favourite toppings.
Recipe Tips
- Adjust the heat: Add more chipotle paste or red pepper flakes if you like it spicy. Keep it mild by reducing or omitting the chilli powder.
- Customise the toppings: A sprinkle of grated cheese, pico de gallo, crispy tortilla strips or a spoonful of guacamole all work brilliantly.
- Use any combination of rice: White, brown, cauliflower or a mix of grains - everything tastes great under a generous spoonful of taco-spiced beef.
- Make it meal-prep friendly: Store components in separate containers to keep textures fresh. Assemble your own bowl when ready to eat.
- Check the seasoning: The beef tastes even better after simmering, but give it a final taste and adjust with salt or lime juice before serving.
Recipe FAQs
If you're using long-grain white rice, rinsing helps remove excess starch and prevents clumping. For brown rice, it's optional.
Absolutely. Leftover chicken, ground turkey, pulled pork or sautéed prawns all work well. The seasoning mix is incredibly versatile.
Storage and Making Ahead
If you're preparing this recipe for meal prep to enjoy on busy weeknights, keep each component in an airtight container for up to 3 days. Store fresh ingredients (avocado (tossed in lime juice), tomatoes, lettuce) separately for best texture.
Reheat the beef and rice gently in the microwave, adding a splash of water if needed. The leftovers taste wonderful cold too - especially as a next-day lunch.
Serving Suggestions
These easy beef burrito bowls are delicious warm, room temperature or cold straight from the fridge. Add extra lime wedges, fresh cilantro, pico de gallo, or more sour cream. They also make an excellent addition to a casual dinner menu when guests build their own bowls at the table.
More Rice Bowls To Try
Loved these ground beef burrito bowls? I'm sure you'll enjoy our Teriyaki Beef Rice Bowls and the recipes below.
Chipotle Beef Burrito Bowls
Ingredients
For the Chipotle Beef
- 1 tablespoon oil
- 500 g (1.1 lb) ground beef beef mince, we used lean 5% fat beef
- ½ teaspoon chilli powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 small red bell pepper diced (about 120 g)
- 1 small yellow bell pepper diced (about 120 g)
- 1 tablespoon tomato paste
- 1 tablespoon chipotle paste or more to taste
- 1 small onion - red or yellow finely chopped
- 60-80 ml (¼-⅓ cup) water
For the Coriander Lime Rice
- 200 g (1 cup) long-grain white rice
- zest of 1 lime
- 2 tablespoon fresh lime juice
- 15 g (½ cups) coriander a.k.a cilantro, finely chopped
Sour Cream Sauce
- 80 g (⅓ cups) sour cream
- 1 tablespoon pickled jalapeno peppers finely chopped
- ½ teaspoon salt
- ½ teaspoon cumin
- 10 g (⅓ cup) coriander finely chopped
- 1 tablespoon freshly squeezed lime juice
To Assemble
- 2 baby gem lettuce shredded
- 150 g (1 cup) cherry tomatoes chopped
- 1-2 avocados chopped
- 160 g (1 cup) sweetcorn canned, or thawed frozen corn
- 1 can (400g - 14 oz) black beans rinsed and drained
- ½ red onion thinly sliced
Instructions
Cook The Beef
- Heat oil in a large frying pan over medium/high heat.
- Add the ground beef and cook for 6-8 minutes, until browned all over.
- Add onions and peppers and cook 3-4 minutes until softened.
- Add the chilli powder, garlic powder, onion powder, smoked paprika, ground cumin and salt and stir to coat.
- Finally, stir in the tomato paste, chipotle paste and water. Reduce the heat to low, cover the pan and simmer for 20-30 minutes.
Cook The Rice
- Cook rice in a large pot of boiling water (or a rice cooker) following instructions on the packet. Once cooked, drain well, and stir in the lime juice, zest and coriander. Set aside to cool down slightly.
Make The Sauce
- In a small bowl, combine the sour cream, finely chopped jalapenos, coriander, cumin, lime juice and salt. Add a splash of water for a drizzling consistency.
Assemble
- Arrange lime and coriander rice and shredded lettuce in the bowls. Top with chipotle beef, tomatoes, avocados, sweetcorn, black beans and red onion.
- Drizzle everything with sour cream sauce. Serve warm or at room temperature.
Nutrition
Leave a Reply