Beef Burrito Bowl

Prep 5 min

|

Cook 20 min

|

Ready in 25 min

This burrito bowl uses our Chipotle Rub to add a smoky, spicy kick to ground beef and fresh tomato salsa.

Ingredients

    Burrito Bowl
  • 1 lb. (450 g) ground beef
  • 1 tbsp (15 mL) Chipotle Rub
  • 1 can (4 oz./113 g) diced green chiles
  • 2 cups (500 mL) white, brown, or cauliflower rice, cooked
  •  Optional: Shredded iceberg lettuce or cabbage, Monterey Jack or cotija cheese, tortilla chips, sliced green onion, or cilantro
    Smoky Salsa
  • 4   plum tomatoes, chopped
  • ¼ cup (60 mL) red onion, chopped
  • ¼ cup (60 mL) fresh cilantro, chopped
  • ½   lime, juiced
  • 2 tsp (10 mL) Chipotle Rub
    Avocado Crema
  • 1   large ripe avocado
  • ½ cup (125 mL) sour cream or plain low-fat Greek yogurt
  • ¼ cup (60 mL) fresh cilantro, finely chopped
  • ½   lime, juiced
  • ¼ tsp (1 mL) salt

Directions

  1. Heat a skillet over medium-high heat for 3–4 minutes. Add the ground beef and cook, breaking into crumbles until browned, 8–10 minutes. Drain any excess fat from the pan and stir in 1 tbsp (15 mL) of the rub and the chiles. Cook for 1 minute.

  2. To make the salsa, combine all the ingredients; set aside.

  3. Place all the ingredients for the avocado crema in the bowl of a food processor. Process until smooth.

  4. Divide the rice into four bowls. Top with beef, salsa, crema, and any other toppings.

Yield:

  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 520, Total Fat 31 g, Saturated Fat 12 g, Cholesterol 95 mg, Sodium 700 mg, Carbohydrate 35 g, Fiber 5 g, Sugars 5 g (includes 0 g added sugar), Protein 26 g

Cook's Tips:

Easy Change-Ups

Pick Your Protein: Try this recipe with ground chicken, turkey, or a vegetarian ground beef substitute.

Sweeten It Up: Add a little chopped pineapple or mango to the salsa for a sweet twist.

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