Taco Burrito Bowl
What a name…Taco Burrito Bowl, but it’s because you’ll be able to eat it as a taco, a burrito, or in a bowl. I love the flexibility of how you can serve this delicious dish, plus it’s super easy to make. Great for busy nights, oh — and you’re going to love these leftovers.
Why You’ll Love This Taco Burrito Bowl
- 3-in-1 Meal: Serve it your way – taco, burrito, or bowl!
- Healthy & Hearty: Lean ground beef and pinto beans bring the protein, while fresh veggies add nutrients and crunch.
- Meal-Prep Friendly: Make once, enjoy all week, plus it freezes well if you want to double the recipe.
- Family Favorite: Customizable toppings mean everyone wins.
Making the Taco Burrito Bowl
First, where’s the beef? Find it and let’s get it into skillet on medium heat. Then, as the meat browns, break it up with your spatula into small pieces. This helps it to cook evenly.
Next, add in the garlic and half the taco seasonings.
Once the meat is cooked through, drain off the excess fat, then set aside for now.
In the mean time, start filling your Dutch oven. Mix together the beans, rice, broth, tomato, salsa, half the cheddar cheese, onion, cilantro, and remaining taco seasoning. Give it a good stir, then add the meat mixture on top.
Lastly, sprinkle with the remaining cheddar cheese.
Bake uncovered in your preheated oven set at 350° for 45 minutes, then ring that dinner bell.
Pro Tips & Variations
- Add heat with jalapeños, hot sauce, or chipotle peppers.
- Go low-carb by skipping the rice or using cauliflower rice.
- Vegetarian? Swap beef for tofu or more beans.
- Make it creamy by stirring in a spoonful of Greek yogurt or sour cream.
Serving your Taco Burrito Bowl
For tacos, use corn tortillas, hard or soft shell. Burritos — wrap them in a warm flour tortilla. If you prefer eating from a bowl, lay down a layer of shredded lettuce, then place the cheesy meat on top.
Garnish
Garnish is what makes everyone happy. For instance, one likes raw onions, the other doesn’t. One wants sour cream, the other wants Greek yogurt. Want more cheese? No problem. Sprinkle on some chopped cilantro while you’re at it. It’s all good and this way, everyone’s happy.
Love me some Mexican food!
For more Mexican food recipes, click HERE. You’ll find everything from appetizers to salads, taco, burritos, and even dessert. Check it out.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Taco Burrito Bowl
Ingredients
- 1 lb. lean ground beef (or turkey)
- 4 cloves garlic, minced
- 1.25 oz. packet taco seasoning, divided roughly in half
- 15.5 oz. can pinto beans, drained and rinsed
- 2 cups uncooked rice, rinsed and drained
- 2 cups low-sodium beef broth (vegetable broth works, too)
- 1 Roma tomato, chopped
- 1 cup salsa, store-bought or homemade
- 1 cup shredded cheddar cheese, divided roughly in half
- 1/2 onion, chopped
- 1 Tbsp. cilantro, chopped
Instructions
- Preheat the oven to 375°.
- In large skillet, cook the beef over medium heat. Break up the meat as it browns. Add the garlic and 1/2 packet of taco seasoning. Stir often until cooked through, then drain excess fat out.
- In a Dutch oven, mix together the beans, rice, broth, tomato, salsa, half the cheddar cheese, onion, cilantro, and remaining taco seasoning. Spread the meat mixture evenly over the top, then sprinkle with the remaining cheddar cheese.
- Bake uncovered for 45 minutes. Serve in taco shells, wrapped in a flour tortilla, or bowl-style on a bed of lettuce. Enjoy!
Notes
Nutrition
Storage & Meal Prep
This Taco Burrito Bowl recipe keeps well in the fridge for up to 4 days. Further, store it in one air-tight container or in individual containers for grab-and-go lunches. Just reheat and enjoy!
In addition, this meal also freezes well — store in air-tight containers for up to 3 months for a handy go-to meals when you don’t feel like cooking.
Taco Burrito Bowl
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