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Beef Burrito Bowls with Fresh Pico

Beef Burrito Bowls with Fresh Pico
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These Beef Burrito Bowls are a fresh and satisfying meal. Loaded with seasoned ground beef, fluffy rice, and a vibrant pico de gallo, they are perfect for a quick dinner or meal prep.

Ingredients

Scale
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning
  • 1/2 cup water
  • 2 cups cooked rice (brown or white)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup corn (frozen or canned, drained)
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

For the Pico de Gallo:

  • 2 ripe tomatoes, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  2. Add chopped onion and minced garlic to the skillet with the beef. Cook until the onion softens, about 5 minutes.
  3. Stir in the taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the sauce thickens.
  4. While the beef is cooking, prepare the pico de gallo: In a medium bowl, combine diced tomatoes, red onion, jalapeño (if using), cilantro, and lime juice. Season with salt and pepper to taste.
  5. To assemble the burrito bowls, divide cooked rice among serving bowls. Top with the seasoned ground beef, black beans, and corn.
  6. Garnish each bowl with diced avocado, fresh cilantro, and a generous spoonful of pico de gallo. Serve with lime wedges.

Notes

  • You can customize these bowls with your favorite toppings like shredded lettuce, cheese, or sour cream.
  • For a vegetarian option, substitute the beef with cooked lentils or extra black beans.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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