These ground beef burrito bowls are the ultimate healthy weeknight dinner or meal prep lunch! Packed with guacamole, cilantro lime rice, homemade salsa, and a dollop of sour cream—they're way better (and way yummier) than Chipotle!
I've always loved Chipotle, but let's be real... I got tired of spending $18 on a burrito bowl. It's easy to get hooked on the convenience, but honestly, making this beef burrito bowl at home is way better—and way more affordable! You can customize it however you like, and it's so much fresher when you make it yourself.
Not only does this recipe taste just as good, if not better, than Chipotle, but you know exactly what goes in it. It's loaded with fresh ingredients, so flavorful from the cilantro lime rice and caramelized ground beef. Plus, it's healthier—no need for extra oils or mystery ingredients that come with takeout.
My family and I rotate these bowls and this ground beef and zucchini casserole for our weekly meal prep. It's honestly become my go-to meal because I know it will hit the spot every time! Whether I'm in a rush or craving something satisfying, this bowl always does the trick.
Why you'll love this recipe:
- High in Protein: Loaded with protein from beef, beans, and optional toppings.
- Quick and Easy: A simple, fast meal that comes together in under 30 minutes.
- Customizable: Top with your favorite ingredients for a personalized bowl.
- Healthy: Packed with veggies, fiber, and healthy fats for a balanced meal.
- Meal Prep Friendly: Make ahead for easy lunches or dinners.
The ingredients
These ground beef burrito bowls are loaded with flavorful and wholesome ingredients. Here's what you'll need and why they're essential:
- Ground beef: I love using 94% lean ground beef to keep it lean (not super greasy) but still super juicy. You can also use 84% if you prefer a bit more richness—both work great!
- Avocados: Make sure they're ripe for creamy, flavorful guacamole.
- Lime: Freshly squeezed lime juice brightens up the flavors in the guac and the cilantro-lime rice.
- Cilantro: Fresh cilantro adds a zesty, herby pop.
- Rice: Fluffy long-grain rice or basmati is perfect for burrito bowls. You can also use microwavable bags to keep things even easier!
- Red Onion: For both the salsa and guacamole.
- Black beans: Drain and rinse them to keep the flavor clean and fresh.
- Grape tomatoes: Sweet and juicy, they bring a burst of flavor to your salsa.
- Frozen corn: Tastes just like fresh corn but takes 2 minutes to prep not 30!
- Taco seasoning: An easy way to bring bold flavor to the beef. You can grab a packet or make your own with chili powder, cumin, garlic powder, and paprika.
- Sour cream: A cool, creamy topping that balances out the spices.
Check out the Substitutions & Variations section below if you have any ingredient questions! Otherwise, the full recipe with measurements is at the bottom of the page.
How to Make Ground Beef Burrito Bowls
Cook the Rice: Cook the rice according to package directions or use Trader Joe's frozen rice. Once done, fluff it with a fork and stir in lime juice, lime zest, and cilantro.
Make the Guacamole & Salsa: Mash the avocados in a bowl and mix with lime juice, red onion, cilantro, and a pinch of salt. Then, mix grape tomatoes, lime juice, cilantro, red onion, garlic, and a pinch of salt and pepper in a new bowl. Set both to the side or in the fridge.
Prep the Corn & Beans: Warm both the corn and beans in the microwave or on the stovetop. Add a pinch of salt to the corn.
Cook the Beef: Heat avocado oil in a pan over medium heat. Add ground beef, break it up, and cook until mostly browned. Add taco seasoning and cook until fully browned. Add a splash of water for a saucier beef if desired.
Assemble the Bowls: Layer cilantro lime rice in each bowl. Add cooked beef, guacamole, salsa, corn, and beans. Top with sour cream, and add cheese or chips if desired.
1 Minute Video Tutorial
Top Tips
- How to Make the Perfect Ground Beef: Heat your pan before adding the beef to avoid steaming. Use a large enough pan so the beef can spread out and brown nicely—if it's crowded, it will "boil" and become rubbery. Add a splash of water after the taco seasoning for extra juiciness and flavor. This keeps the beef moist and helps the seasoning stick better.
- Quick Rice Option: Short on time? Grab some frozen rice from Trader Joe's. Just heat it up, and you're good to go!
- Guacamole Tip: To keep your guacamole from browning, press a piece of plastic wrap directly on the surface before refrigerating. This helps keep it fresh and vibrant!
Equipment
- Large skillet or cast iron pan
- Medium saucepan (for warming beans)
- Two Small mixing bowls (for guacamole and salsa)
- Fork (for fluffing rice)
- Spoon or spatula (for breaking up beef)
- Knife and cutting board (for chopping veggies)
Substitutions & Variations
- Customize Toppings: Feel free to get creative with your toppings! Add whatever you love—salsa, guacamole, avocado slices, sautéed zucchini, or even a sprinkle of cheese. The options are endless, so make it your own!
- Swap out the Ground Beef: You can substitute the beef with ground turkey, chicken, or a plant-based alternative like crumbled tofu or lentils for a lighter or vegetarian option.
- White Rice: You can use brown rice, sushi rice, frozen rice, quinoa for a protein-packed variation, or even cauliflower rice for a low-carb alternative.
- Beans: Black beans can be swapped for pinto beans, kidney beans, or refried beans.
- Homemade Guacamole: You can use store-bought guacamole to save time.
- Homemade Salsa: You can use store-bought salsa or pico de gallo to save time.
- Taco Seasoning: If you don't have taco seasoning, make your own with chili powder, cumin, garlic powder, and paprika.
- Sour Cream: Use plain Greek yogurt for a creamy, tangy alternative that's higher in protein and lighter than sour cream.
- Make them Spicy: Add a pinch of cayenne pepper or a diced jalapeño to the beef while cooking for a kick of heat.
How to Store & Meal Prep
Let the ingredients cool completely before transferring them to airtight containers to store leftover beef burrito bowls. Keep the rice, beef, guacamole, and salsa separate for the best freshness. The beef and rice can be stored in the fridge for up to 4 days. For the guacamole and salsa, it's best to consume them within 2-3 days for optimal flavor and freshness.
For meal prep, you can assemble your bowls in separate containers, but leave the guacamole and salsa out until serving to keep them fresh. This will make it easy to grab and go during the week! Just reheat the rice and beef in the microwave when ready to eat.
Frequently Asked Questions
Yes! Ground turkey or chicken works great in this recipe. Just make sure to cook it fully and season it well with taco seasoning for flavor.
Absolutely! You can prep all the ingredients ahead of time and store them separately in the fridge for easy meal prep. Just assemble your bowls when ready to eat.
These burrito bowls are loaded with fresh vegetables, lean protein, beans, and rice, making them a satisfying and nutritious meal. They're hearty and flavorful and offer a balanced combination of fiber and protein to keep you full. Plus, they're a great option for a light yet filling dinner.
Yes! You can use any rice you prefer—brown rice, quinoa, or cauliflower rice all make great alternatives to traditional long-grain rice. Just make sure to adjust cooking times as needed.
To prevent your burrito bowl from getting soggy, make sure to keep the wet ingredients, like salsa, sour cream, and guacamole, separate until you're ready to serve. You can also layer the ingredients with the rice or beans at the bottom to act as a barrier. If you're meal prepping, store the toppings separately and add them just before eating.
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📖 Recipe
Beef Burrito Bowls
Ingredients
For the Beef:
- 1 lb ground beef, 94% lean is best
- 1 tablespoon avocado oil
- 1 packet of Taco seasoning
For the Guacamole:
- 2 medium avocados, mashed
- 1 large lime, juiced
- 2 tablespoon red onion, minced
- Salt, to taste
- 2 tablespoon cilantro, chopped
For the Cilantro Lime Rice:
- 1 cup long-grain rice
- ½ cup cilantro, chopped
- Juice of 1 lime
- ½ teaspoon lime zest
For the Corn:
- 1.5 cups frozen corn
- Salt and pepper to taste
For the Salsa:
- 1 pint grape tomatoes, sliced
- Juice of 1 lime
- 2 tablespoon cilantro, chopped
- 2 tablespoon red onion, minced
- 1 clove garlic, minced
- Salt and pepper to taste
Toppings:
- 1 can black beans, drained and rinsed
- Sour cream, for topping
- Optional: Shredded cheese and chopped up romain hearts,
Instructions
- Cook the Rice: Cook the rice according to the package directions OR use two bags of Trader Joe’s frozen white or brown rice (prep according to package). Once it’s done, fluff it with a fork and stir in lime juice, lime zest, and cilantro.
- Make the Guacamole: Mash the avocados in a bowl and mix with lime juice, red onion, cilantro, and a pinch of salt. Store in the fridge while you prep everything else.
- Make the Salsa: In another bowl, mix the grape tomatoes, lime juice, cilantro, red onion, garlic, and a little salt and pepper to make the salsa. Store in the fridge while you prep everything else.
- Warm the Beans: In a small saucepan, warm the black beans over low heat until heated through. You can also warm them in the microwave, but I prefer the stove. Stir occasionally to avoid burning.
- Make the Corn: Heat the frozen corn in the microwave or on the stovetop until hot. Season with salt and pepper to taste.
- Cook the Beef: Heat 1 tablespoon of avocado oil in a pan over medium to high heat. Add the ground beef and break it up with a spoon as it cooks. Once it’s mostly cooked, add the taco seasoning and cook until browned. For a saucier beef, add a splash of water.
- Assemble the Bowls: Start with a layer of cilantro lime rice in each bowl. Add the cooked beef, guacamole, salsa, corn, and black beans. Top with sour cream, and if you like, add cheese or chips. For extra flavor, squeeze some lime over the top and sprinkle more cilantro.
Video
Nutrition
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Maria says
I made it and it came out delicious even though I forgot to get some cilantro. I am planning to make it again with the cilantro, of course.
Thank you so much for this recipe. It is a keeper
Tati Chermayeff says
Hi Maria - Thank you so much for this 5 star review! So happy you loved this recipe 🙂
Elayne says
Delicious and easy and great for lunch the next day
Tati Chermayeff says
Thank you so much for this comment and 5 star review, Elayne! Hope you get to try other recipes 🙂
Will says
Super delish! We love them for dinner and meal prep.