Beef Burrito Bowls With Rice, Beans And Cheddar

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Beef · high-protein

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Ingredients

• 3/4 lb lean ground beef
• 4 cups cooked microwave white rice
• 2 cans (15 oz), drained canned black beans
• 1 cup sharp cheddar, shredded
• 1/2 cup salsa
• 1/4 cup sour cream
• 3/4 cup frozen corn
• 1 1/2 cups, shredded romaine lettuce
• 1 small, diced avocado
• 1, cut in wedges lime
• 2 tsp each chili powder, cumin, oregano and salt

Method (tap to check — screen stays awake)

1. Brown the beef in a dry skillet over medium-high for 8 minutes, pressing it flat and turning it in slabs so it develops crust instead of stewing in its own liquid, then drain the fat.
2. Add the chili powder, cumin, oregano and salt with a splash of water and cook 2 minutes until the spices coat every crumb of meat.
3. Warm the rice with a squeeze of lime, and heat the beans and corn together in a small pan for 3 minutes.
4. Build four bowls in layers - rice, beans and corn, beef, cheddar - then top with lettuce, salsa, sour cream and avocado so the cold ingredients sit on the hot ones rather than wilting under them.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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