Easy and flavorful Shredded Beef Burrito Bowls. Made with flavorful Mexican rice, beans, juicy tender shredded beef and all the fixings. Pico, guac, sour cream, cheese and pickled red onions. This is perfect for a weeknight meal or meal prepping.
Burrito bowls are one of my favorite dishes to meal prep. They come together super easily and so versatile. A while back I shared my Mexican Shredded Beef and today’s blog, I’m sharing how I used the beef to create these delicious burrito bowls.
You guys know I LOVE to recreate my favorite dishes at home. There are so many benefits to making food at home. And burrito bowls are one of my favorites. If you love Chipotle burrito bowls, you’re going to LOVE this recipe.
I’ve tried Chipotle a few times in the past few years and it just doesn’t hit the same. I personally prefer to make burrito bowls at home. That way I don’t have to pay extra for guac or worry about uncooked beans.
When I used to order from Chipotle, my go-to was chicken or steak with extra rice, half pinto and half black beans, shredded cheese, peppers, pico de gallo, roasted corn, all the salsas, sour cream, guacamole, and lettuce.
Why you’ll love this shredded beef burrito bowl?
- It’s versatile: I love a good versatile meal. You can pair it with your favorite toppings for the ultimate meal.
- Saves money: As much as I love to eat out, we’re trying to be smart with our spending. So making this Shredded Beef Bowl at home is the perfect option.
- Better than Chipotle: There’s nothing worse than wanting something to eat and it not satisfying how you need it too. Making Burrito Bowls at home is 10x better. AND you’ll have leftovers!
- Switch it up: You can easily switch things up by adding the ingredients to a large flour tortilla and make it into a burrito.
What’s in my Shredded Beef Burrito Bowl?
- Mexican Shredded Beef
- Pinto beans
- Mexican Red Rice
- Pico de Gallo
- Shredded Cheese
- Guacamole
- Sour Cream
- Spinach
- Pickled Red Onions
- Salsa Verde
Recipe Variations:
Here are some recipe ideas for this beef burrito bowl:
- Increase your carb intake by using cauliflower rice.
- Classic Cilantro Lime Rice
- Add crispy chickpeas
- Switch up the protein. Since you’re making it at home, you can add any protein you want. Shrimp, Salmon, Steak etc
- Switch things up and give your bowl and sweet and spicy touch with my Easy Sweet and Spicy Mango Salsa.
More easy recipes to try
- Easy 30-Minute Shrimp And Rice Bowls
- Crispy Mango Beef Stir Fry Bowls
- Korean Inspired Ground Turkey Rice Bowl
- Honey Harissa Chicken Bowls
If you try this Shredded Beef Burrito Bowl? please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Shredded Beef Burrito Bowl
Ingredients
For the Mexican Red Rice
- 2-3 tbsp neutral oil
- 1 1/2 cups jasmine rice
- 3 cups water
- 1/2 can tomato sauce
- 1/4 white onion diced
- 1 tsp chicken bouillon powder
- 1/2 tsp onion powder
- handful of cilantro optional
For the beans
- 1 can Pinto beans
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 bay leaf
- salt + pepper to taste
- 1/3 cup water
For the guacamole
- 1-2 ripe avocados
- 1/4 red onion diced
- handful of cilantro
- salt and pepper
- 1 lime juiced
Toppings Options
- pico de gallo
- sour cream
- hot sauce
- shredded cheese
- salsa verde
- pickled red onions
- spinach or lettuce
Instructions
For the Red Rice rice
- Rinse rice in a strainer until the water runs clear and allow to dry. In a skillet, heat oil over medium high heat. Add the dried rice and diced onions and fry until it reaches a golden brown color. Be sure to stir frequently to make sure it doesn't burn.
- Next add in the tomato sauce and cook with the rice for 2 minutes. Then pour in the water. Season with onion powder, garlic powder, chicken bouillon powder, salt and pepper. Taste and adjust seasonings if needed.
- Bring to a boil, then reduce to a simmer. Add in cilantro if desired and cover with foil and cover with a lid. Allow to cook on low for 20 minutes. After 20 minutes turn off the heat and allow to sit untouched for 5 minutes. Then fluff with a fork.
For the beans
- Add rinsed beans to a saucepan. Then add water, garlic powder, onion powder, bay leaves and salt. Taste and adjust if needed. Allow beans to simmer for about 20 minutes of until tender.
For the Guacamole
- Add ripe avocados mash until smooth. Mix in cilantro, red onion, lime juice, salt and pepper to a bowl. Taste and adjust seasonings, if necessary.
To Assemble
- In a bowl layer rice, shredded Mexican beef, beans, shredded cheese, pico de gallo, guacamole, sour cream and your favorite hot sauce and enjoy!
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
