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Mexican Burrito Bowl

This Mexican burrito bowl layers cilantro lime rice, taco-seasoned ground beef, black beans, and pico de gallo for a Chipotle-style taco bowl at home. Bright lime rice and warm beans make every bite juicy, while guacamole and sour cream add a creamy finish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

ground beef mixture
  • 1 lb ground beef Use 80–90% lean for less draining.
  • 1 packet (1 oz) taco seasoning Check label for sodium if needed.
  • 0.25 cup water Used to simmer and thicken the taco sauce.
cilantro lime rice
  • 2 cup cooked white rice Cooked rice keeps the bowl from turning gummy.
  • 1 lime juice Use the juice of 1 lime.
  • 0.25 cup cilantro chopped Freshly chopped for best flavor.
  • 0.25 tsp salt Adjust to taste.
bean and corn layer
  • 1 can (15 oz) black beans Rinse to reduce excess sodium.
  • 1 cup corn Fresh, frozen, or canned all work.
bowl toppings
  • 1 pico de gallo Fresh or jarred—choose what you like.
  • 1 guacamole Homemade or store-bought.
  • 0.25 cup shredded cheese Cheddar or Mexican blend.
  • 0.25 cup sour cream Optional but classic for a creamy finish.
for serving
  • 1 lime wedges Serve on the side to brighten everything at the table.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook the taco-seasoned beef
  1. Heat a cast iron skillet over medium-high heat and cook the ground beef, breaking it apart, until no longer pink, then drain excess fat.
  2. Add taco seasoning and water to the skillet and stir until the beef is well coated, then simmer for 3–4 minutes until the sauce thickens and clings to the meat.
Warm the beans and corn
  1. In a small saucepan, warm the black beans until heated through.
  2. Add the corn to the saucepan and heat until just warm, keeping it from getting mushy.
Make cilantro lime rice
  1. In a bowl, mix the cooked rice with lime juice, chopped cilantro, and salt until evenly combined.
Assemble the burrito bowls
  1. Spoon a base layer of cilantro lime rice into 4 wide bowls.
  2. Top each bowl with the taco-seasoned beef, then add black beans and corn.
  3. Finish with pico de gallo, guacamole, shredded cheese, and sour cream, then serve with lime wedges.

Notes

For the best texture, warm the beans and corn just until hot so the rice stays fluffy and the toppings don’t steam away their freshness. Store leftovers in airtight containers in the fridge for up to 3–4 days; reheat beef, beans, and corn, and keep guacamole and sour cream separate until serving. Freezing is not ideal for guacamole and sour cream, but you can freeze the cooked beef and rice separately for up to 2 months. For a lighter option, swap the ground beef for lean ground turkey and reduce the taco seasoning to taste.