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Mexican Burrito Bowl

Mexican burrito bowl with seasoned ground beef, cilantro lime rice, black beans, and a layered taco-bowl build. Cook the beef until browned, simmer it with taco seasoning, then pile on pico de gallo and creamy guacamole for a Chipotle-style meal.
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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: 750
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and taco seasoning
  • 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 rice.
  • 1 lime juice Juice of 1 lime.
  • 0.25 cup cilantro chopped
  • 0.25 salt Salt for the rice (to taste).
Beans and corn
  • 1 can (15 oz) black beans Rinsed and drained.
  • 1 cup corn Fresh, frozen, or canned.
Toppings
  • 1 pico de gallo
  • 1 guacamole
  • 1 shredded cheese
  • 1 sour cream
Serving
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Cook the seasoned ground beef
  1. Heat a skillet over medium-high heat and cook the ground beef, breaking it apart, until no longer pink and drained of excess fat.
  2. Stir in taco seasoning and water, then simmer 3–4 minutes until the sauce thickens and clings to the beef.
Warm beans, corn, and lime rice
  1. Warm the black beans in a small saucepan until heated through.
  2. Heat the corn until warm and lightly steamy.
  3. Mix the cooked white rice with lime juice, chopped cilantro, and salt until evenly combined and glossy from the lime.
Assemble and serve
  1. Add cilantro lime rice to wide bowls as the base so it forms a sturdy bottom layer.
  2. Top each bowl with taco-seasoned beef, then add black beans and corn.
  3. Finish by topping with pico de gallo, guacamole, shredded cheese, and sour cream so the colors stand out.
  4. Serve with lime wedges on the side for squeezing at the table.

Notes

Pro tip: If your beef looks greasy after draining, let it sit in the hot skillet for 1–2 minutes to evaporate extra moisture, then simmer with the seasoning to get a thicker taco-style coating. Refrigerate leftovers in separate containers for up to 3 days (keep toppings like guacamole and sour cream separate). Freezing is not recommended for best texture, especially for guacamole. For a lighter option, swap in 93% lean ground beef or use shredded chicken while keeping the same taco seasoning and rice base.