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Mexican Burrito Bowl

Mexican burrito bowl with cilantro lime rice, taco-seasoned ground beef, black beans, and pico de gallo for a layered taco bowl feel. Build colorful sections in one wide bowl—juicy beef, warm beans and corn, then cool guacamole and sour cream.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef
  • 1 packet (1 oz) taco seasoning
  • 0.25 cup water
Cilantro lime rice
  • 2 cup cooked white rice Use 2 cups cooked white rice.
  • 1 lime Juice of 1 lime.
  • 0.25 cup cilantro chopped
  • 1 pinch salt Add to taste for the rice.
Beans and corn
  • 1 can (15 oz) black beans, rinsed
  • 1 cup corn Fresh, frozen, or canned—heat until warm.
Toppings
  • 0.5 pico de gallo
  • 0.5 guacamole
  • 0.5 cup shredded cheese
  • 0.25 cup sour cream
  • 1 lime wedges For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the seasoned beef
  1. Heat a skillet over medium-high heat and add the ground beef, breaking it apart as it cooks until no longer pink. Drain off excess fat so the beef stays flavorful and not greasy.
  2. Sprinkle taco seasoning over the beef, add water, and stir until the meat is well coated. Simmer 3–4 minutes until the sauce thickens and clings to the beef.
Warm beans and corn
  1. In a small saucepan, warm the black beans over medium heat until heated through. Add the corn and heat until warm and lightly steamy.
Mix cilantro lime rice
  1. In a bowl, mix the cooked white rice with lime juice, chopped cilantro, and salt. Stir until evenly colored and fragrant.
Assemble burrito bowls
  1. Spoon cilantro lime rice into 4 bowls as the base. Arrange the beef, black beans, and corn on top in separate sections.
  2. Top each bowl with pico de gallo, guacamole, shredded cheese, and sour cream. Serve immediately with lime wedges on the side.

Notes

Pro tip: warm the beans and corn just until hot so the toppings stay bright, then build immediately for the best texture contrast (hot rice and beef, cool guacamole and sour cream). Store leftovers in the fridge up to 3 days—keep toppings separate to prevent soggy rice; freeze the beef and rice components up to 2 months, and thaw overnight in the fridge. For a lighter option, use lean ground beef (or swap to turkey) and reduce shredded cheese to 2–3 tablespoons per serving.