Taco Burrito Bowl
Whether you’re craving tacos on Taco Tuesday, a burrito for lunch, or a comforting bowl for dinner, this Taco Burrito Bowl delivers flavor, flexibility, and family-approved satisfaction. It’s a healthy-ish twist on your favorite takeout, and best of all — it’s super easy to make at home!
Yield: 6
Calories: 503kcal
Materials
- 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
Garnish with optional toppings: sour cream, Greek yogurt, salsa, chopped green or red onions, jalapeños, or cilantro.
Nutrition
Calories: 503kcal | Carbohydrates: 69g | Protein: 31g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 1282mg | Potassium: 880mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1203IU | Vitamin C: 7mg | Calcium: 212mg | Iron: 4mg