Beef Burrito Bowl Recipes

SKILLET BURRITO BOWL

Skillet Burrito Bowl image

I really like taco and burrito bowls and wanted to make something that was quick and easy at home. My husband and I really like how this turned out! Spoon into bowls and top with sour cream, crushed tortilla chips, lettuce, etc.

Provided by earlzey

Categories World Cuisine Recipes Latin American Mexican

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
1 pound ground beef
1 tablespoon fajita seasoning
1 (15 ounce) can pinto beans, drained and rinsed
1 (8 ounce) jar salsa
1 cup cooked brown rice
½ cup shredded Mexican cheese blend

Steps:

Heat oil n a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir fajita seasoning into ground beef until evenly coated.
Mix pinto beans, salsa, and brown rice into ground beef mixture; top with Mexican cheese blend.

Nutrition Facts : Calories 471.7 calories, Carbohydrate 28 g, Cholesterol 85.8 mg, Fat 27.5 g, Fiber 5.2 g, Protein 28.1 g, SaturatedFat 11.5 g, Sodium 855.5 mg, Sugar 1.9 g

EASY BEEF BURRITOS

Easy beef burritos image

Make these easy beef burritos for a simple midweek supper. The meat filling is also great stuffed into a crispy taco, or as an easy chilli con carne with rice

Provided by Barney Desmazery

Categories Dinner, Main course, Supper

Time 45m

Yield Makes 8/serves 4

Number Of Ingredients 15

Ingredients

2 tbsp sunflower oil
1 onion, finely chopped
4 garlic cloves, very finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
small pinch of cayenne pepper (more if you want it spicier)
1 tsp dried oregano
500g beef mince
pinch of golden caster sugar
1 tbsp wine vinegar or cider vinegar
400g can chopped tomatoes
400g can black beans or kidney beans, with the can water
8 flour or corn tortillas
500g cooked rice, or our Mexican tomato rice (see recipe below right)
a selection of sliced avocado or guacamole, chopped tomatoes, soured cream, shredded lettuce, sliced red onion, grated cheddar, sliced red chilli and lime halves, to serve

Steps:

Heat the oil in a large pan - a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.
Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.
To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.

Nutrition Facts : Calories 872 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 42 grams protein, Sodium 1.11 milligram of sodium

EASY ONE-SKILLET GROUND BEEF BURRITO

Easy One-Skillet Ground Beef Burrito image

This easy one-skillet ground beef meal can be made in under 30 minutes!

Provided by Aaron Bizzell

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound ground beef
1 (15 ounce) can black beans, partially drained
1 cup salsa
⅔ cup water
1 (1 ounce) package taco seasoning
4 (8 inch) flour tortillas, cut into strips
1 cup shredded Cheddar cheese
1 (8 ounce) carton sour cream, or to taste

Steps:

Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove ground beef to a paper towel-lined plate and drain and discard grease from the skillet.
Return ground beef to the skillet and add black beans, salsa, water, and taco seasoning. Mix well and bring to a boil. Reduce heat slightly and add Cheddar cheese and tortilla strips. Cover and simmer until cheese is melted, about 5 minutes. Top with sour cream.

Nutrition Facts : Calories 772.3 calories, Carbohydrate 56.5 g, Cholesterol 124.3 mg, Fat 42.8 g, Fiber 10 g, Protein 39.2 g, SaturatedFat 21.3 g, Sodium 1820.6 mg, Sugar 3.4 g

BEEF BURRITOS

Beef Burritos image

From the Australian Women's Weekly All Time Favourites cookbook - different from others on this site but I love it!

Provided by currybunny

Categories Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

4 large round flour tortillas
1 cup cheddar cheese, grated
1 teaspoon hot paprika
3/4 cup sour cream
1 tablespoon cilantro, finely chopped
1 tablespoon olive oil
500 g minced beef (1lb)
1 onion, finely chopped
2 garlic cloves, crushed
1 (14 ounce) can diced tomatoes (440gm)
1 1/4 ounces taco seasoning mix (35gm)
1/2 cup water
1 (10 ounce) can kidney beans, drained (300gm)
1 large avocado
1 small onion, finely chopped
2 teaspoons lemon juice or 2 teaspoons lime juice
3 drops Tabasco sauce
1 small tomatoes, seeded and chopped

Steps:

Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.

SHREDDED BEEF BURRITO FILLING

Shredded Beef Burrito Filling image

Make your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, and chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beef & Bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling. -Hope Wasylenki, Gahanna, Ohio

Provided by Taste of Home

Categories Dinner

Time 7h20m

Yield 12 servings

Number Of Ingredients 12

Ingredients

5 pounds boneless beef chuck roast, cut into 4 pieces
1/2 cup beef broth
2 tablespoons canola oil
1 medium onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1/8 teaspoon salt
1 can (28 ounces) crushed tomatoes in puree
1 jar (16 ounces) salsa verde
Optional: Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves

Steps:

In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with two forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., Using tongs, serve on tortillas for burritos or tacos; add toppings as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 379 calories, Fat 21g fat (7g saturated fat), Cholesterol 123mg cholesterol, Sodium 509mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

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