Beef Burrito Bowl
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This summer I am teaching extended school year for special education students. I was lucky enough to get the first grade inclusion students so while they are pretty well behaved it still makes for a long day. I work 8-1 so I get home much sooner then I do during the school year but I also find I have a lot less energy. I don’t know if it’s because of the heat or because the students are unfamiliar to me, but I’m exhausted everyday.
This means that I definitely don’t feel like taking the time to cook an elaborate dinner in the evenings. In fact, I’ve been trying to find ways of cutting down on the time I’m spending in the kitchen. These burrito bowls were perfect because they had all the wonderful flavors that are in a burrito but it’s all place in a bowl instead of making the food, rolling it, baking it, etc. So much easier.
The burrito bowl starts on a bed of rice that is flavored with lime juice and cilantro. Then it’s topped with ground beef, seasonings, onions, peppers, and cheese. It’s delicious. We ate it three different ways. First we ate it as a burrito bowl, then second day we had it over top of tortilla chips, and the last day we turned it into a taco salad. I love how versatile this meal is!
Beef Burrito Bowl (adapted from Sparks from the Kitchen)
2 c. rice, cooked
1 lime, zested and juiced
1/4 c. cilantro, chopped
1 t. salt
1 lb. lean ground beef
1/2 t. chili powder
2 t. cumin
1/2 large onion, chopped
3 garlic cloves, minced
2 small tomatoes, chopped
1/4 c. red onion, chopped
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
1 small can green chilies, drained
For topping:
1 c. sour cream
1 c. Cracker Barrel Extra Sharp Cheddar Cheese, shredded
1 avocado, sliced
2 jalapenos, seeded and diced
1. Cook the rice according to the package directions. Mix in half the lime zest, juice of half a lime, chopped cilantro, and salt. Set aside.
2. In a large skillet cook the ground beef for 2-3 minutes, using a spatula to break it up in the pan. Add the chili powder, cumin, onion, and garlic to the pan and cook for 6-8 minutes or until the onions are softened and the beef has browned.
3. In a medium bowl combine the tomatoes, red onion, black beans, corn, green chilies, remaining lime zest and juice. Mix well.
4. Divide the rice between 4 bowls. Top with ground beef mixture. Spoon the bean and corn mixture over top of the beef mixture.
5. Top the burrito bowls with sour cream, cheddar cheese, avocado, and jalapenos.
