Name: Burrito Bowl with Seasoned Ground Beef, Corn, Beans, and Fresh Toppings Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 (8-inch) flour tortillas (taco size); ½ cup vegetable oil; ⅛ teaspoon salt; 1 ripe avocado; 2 teaspoons lime juice; ⅛ teaspoon salt; 3 cups cooked rice (white or Mexican-style); 3 tablespoons butter (melted); 2 tablespoons lime juice; ½ teaspoon ground cumin; ⅓ cup cilantro (roughly chopped); 1 teaspoon salt (optional, if rice not pre-seasoned); 1 tablespoon reserved oil from frying tortillas; 1 cup whole kernel sweet corn (drained and rinsed); 1 cup black beans (drained and rinsed); 2 jalapeno peppers (seeded and diced); 1-2 teaspoons hot sauce; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon salt; 1 lb. ground beef; ½ cup white onions (diced); 4 cloves garlic (minced); 1 oz. packet taco seasoning or homemade equivalent; ⅔ cup water; 2 Roma tomatoes (diced); 1 cup shredded Mexican cheese blend (Cheddar and Monterey Jack); 4 oz. sour cream; Cilantro to garnish

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Introduction

Burrito bowls are a flavorful and customizable meal that combines all your favorite Mexican-inspired ingredients in a bowl. This recipe features seasoned rice, spicy beef, fresh avocado, and crispy tortilla strips for a satisfying and vibrant dish perfect for any night of the week.

A white bowl on a white marbled texture holds a colorful layered dish, with six main sections. Starting from the top right, golden brown crispy tortilla strips lay across the bowl's edge. Next to it is a mound of white fluffy rice with green herbs mixed in, leaning against a generous portion of dark brown cooked ground beef with visible small bits of onion and herbs. Above the beef is a green scoop of creamy guacamole. To the left of the guacamole is a vibrant mix of black beans, yellow corn, and chopped green peppers. Below this is a dollop of white sour cream beside chopped bright red tomatoes sprinkled with green herbs. Finally, a pile of shredded yellow and white cheese occupies the bottom left section. A silver spoon rests on the beef, with its handle extending outside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (8-inch) flour tortillas (taco size)
½ cup vegetable oil
1 ripe avocado
2 teaspoons lime juice
1/8 teaspoon salt
2 Roma tomatoes (diced)
4 oz. sour cream
1 cup shredded Mexican cheese blend (Cheddar and Monterey Jack recommended)
3 cups cooked rice
3 tablespoons butter (melted)
2 tablespoons lime juice
½ teaspoon ground cumin
1/3 cup cilantro (roughly chopped, plus extra for garnish)
1 cup whole kernel sweet corn (drained and rinsed)
1 cup black beans (drained and rinsed)
2 jalapeno peppers (seeded and diced)
1-2 teaspoons hot sauce
¼ teaspoon each: garlic powder, onion powder, salt
1 lb. ground beef
½ cup white onions (diced)
4 cloves garlic (minced)
1 oz. packet taco seasoning (or homemade equivalent)
2/3 cup water

Instructions

Prepare the tortilla strips: Cut the tortillas into ½-inch strips. Heat the vegetable oil in a 10-inch nonstick skillet over medium-high heat. Fry the tortilla strips in batches until golden, about 1 minute per side. Use kitchen tongs carefully to avoid oil splatter. Transfer to a plate and sprinkle with salt. Reserve 1 tablespoon of oil and discard the rest.
Make the avocado mixture: Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add 2 teaspoons lime juice and 1/8 teaspoon salt. Mash with a fork until smooth. Cover tightly and set aside at room temperature.
Prepare the rice: In a bowl, combine the cooked rice with melted butter, 2 tablespoons lime juice, ground cumin, and chopped cilantro. Add 1 teaspoon salt if your rice is unsalted. Cover and set aside.
Cook the corn and beans: Heat the reserved tablespoon of oil in a large skillet over medium-high heat. Add the corn and cook for 4-5 minutes, stirring occasionally. Reduce heat to medium, then add black beans, jalapenos, hot sauce, garlic powder, onion powder, and salt. Stir and cook for 2 minutes more. Transfer to a bowl and cover with foil to keep warm.
Prepare the beef mixture: In the same skillet, add ground beef and diced onions. Cook over medium-high heat, crumbling the beef, until browned and cooked through, about 7-10 minutes. Drain excess grease. Stir in minced garlic and taco seasoning, then add 2/3 cup water. Bring to a boil and cook until thickened, then reduce heat and simmer for 1 minute. Remove from heat.
Assemble the bowls: In each serving bowl, place about ¾ cup of the flavored rice. Top with a scoop of the warm corn and bean mixture, followed by the beef mixture. Sprinkle diced tomatoes and shredded cheese over the top. Add a scoop of the avocado mash and a dollop of sour cream. Finish with a generous handful of crispy tortilla strips and garnish with extra cilantro if desired.

Tips & Variations

Use brown rice or cauliflower rice as a healthier alternative to white rice.
For a vegetarian version, replace ground beef with sautéed mushrooms or tofu and use vegetable broth for cooking rice.
Adjust the amount of jalapeno and hot sauce to control the spiciness.
Make homemade taco seasoning with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper for a fresher taste.
Add lime wedges on the side for extra tangy flavor before serving.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice, corn/beans, and beef mixture gently in the microwave or on the stove until warm. Assemble fresh bowls after reheating to maintain crisp tortilla strips and fresh avocado flavor. Avoid storing mixed bowls to prevent sogginess.

How to Serve

A white bowl contains multiple layers and sections of colorful food arranged side by side. Starting from the top, there are crispy golden tortilla strips stacked horizontally. Moving down clockwise, there is a portion of fluffy white rice mixed with green herbs, next to a layer of dark brown cooked ground beef with small diced onions, partially scooped by a silver spoon. Below the beef, shredded yellow and white cheese is piled, then a small heap of chopped red tomatoes sprinkled with herbs. To the left, there is a dollop of white sour cream next to a mix of black beans, corn kernels, and green bell peppers. In the center, bright green guacamole sits between the rice and the bean mixture. The bowl rests on a white marbled surface with a checkered cloth visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare all components in advance and store them separately. Assemble the burrito bowls just before serving to keep the textures fresh and avoid soggy tortilla strips or avocado browning.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt for a lighter option or use a dairy-free alternative like cashew cream if you need a vegan substitute.