Beef Burrito Bowls Tex-Mex (Printable)
A colorful bowl combining seasoned beef, rice, beans, and fresh garnishes in a Tex-Mex style.
# Ingredient List:
→ Seasoned Beef
01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp tomato paste
12 - 1/2 cup beef or chicken broth
→ Cilantro-Lime Rice
13 - 1 1/4 cups long-grain white rice
14 - 2 cups water
15 - 1/2 tsp salt
16 - 1 tbsp lime juice
17 - 2 tbsp fresh cilantro, chopped
→ Spiced Black Beans
18 - 1 can (15 oz) black beans, drained and rinsed
19 - 1/2 tsp ground cumin
20 - 1/2 tsp chili powder
21 - 1 tbsp olive oil
22 - Salt and pepper to taste
→ Fresh Toppings
23 - 1 ripe avocado, sliced
24 - 1 cup cherry tomatoes, halved
25 - 1 cup shredded lettuce
26 - 3/4 cup shredded cheddar or Monterey Jack cheese
27 - 1/4 cup sour cream
28 - 2 tbsp fresh cilantro, chopped
29 - 1 lime, cut into wedges
# Directions:
01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is fully absorbed. Remove from heat, fluff with a fork, and fold in lime juice and cilantro.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and cook 1 minute. Add ground beef, breaking apart with a spoon, and cook until no longer pink, 5 to 6 minutes. Drain excess fat if necessary.
03 - Stir cumin, smoked paprika, chili powder, oregano, salt, pepper, and tomato paste into the beef. Pour in broth and simmer uncovered for 5 to 7 minutes until slightly thickened.
04 - Heat olive oil in a small saucepan over medium heat. Add black beans, cumin, chili powder, salt, and pepper. Cook 3 to 4 minutes, stirring occasionally, until heated through.
05 - Divide rice among four bowls. Layer each with beef, beans, lettuce, tomatoes, avocado, cheese, and a dollop of sour cream. Finish with cilantro and lime wedges.
# Expert Tips:
01 -
- Everything finishes at roughly the same time, which feels like winning at dinner.
- You can pile on toppings according to who is eating, no negotiations required.
02 -
- Adding cold sour cream directly onto hot beef causes it to slide off into a pale puddle.
- The rice continues cooking in its own steam after you remove it from heat, so do not overcook on the burner.
03 -
- Toast the dried spices in the hot oil for thirty seconds before adding meat to bloom their flavor dramatically.
- A damp paper towel under your cutting board prevents the dangerous slide that once sent an avocado flying across my kitchen.