Deconstructed Burrito Bowls

It’s no secret that my hubby and I are both big fans of TexMex. I grew up on the Texas/Mexico border with a mom from the California/Mexico border, so our family was really into Mexican inspired meals growing up. My mom makes the meanest enchiladas, and her carne asada is second to none! But both Mark and I love a good taco or burrito. Many of our earliest dates were at fast food Mexican joints in the UK (of which there were NOT a lot). And Mark could easily eat Taco Bell for every meal.

For me, authentic Mexican fare is always a winner. I was lucky enough in my 20s to work as a Flight Attendant, and I flew in and out of the country many times. My pilots knew all the best restaurants, including some hidden gems, and there is literally NOTHING that compares.

But every once in a while, I get to jonesing for some Americanized Mexican food, and that’s when I go for a good old burrito bowl.

This super simple meal can be made for just a few people (this recipe makes 4 generous sized bowls), or you can create a sort of buffet for a party. Just set out individual ingredients and let people make their own!

Here’s what you’ll need:

Ingredients:

2 14.5-ounce cans pinto beans

For the rice:
10 ounces dry yellow rice (+ box ingredients)
1/4 cup chopped fresh cilantro
Juice of one lime

For the beef:
1 pound lean ground beef
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/4 teaspoon salt
1/2 teaspoon pepper

For the corn:
1 15-ounce can corn
1 teaspoon olive oil
1 tablespoon butter
1/2 teaspoon chili powder
1/4 teaspoon cumin
Pinch of salt and pepper

Optional ingredients for topping: Fresh cilantro, lime wedges, shredded cheese, black olives, sour cream, salsa, green onions, and/or hot sauce.

Instructions

Cook the rice according to the directions on the package. When the rice is done, use a fork to stir in the cilantro and lime juice. Set aside.

While the rice is cooking. Add the olive oil to a skillet over medium-high heat.

When the oil is hot, add the ground beef along with all of the seasonings for the beef. SautÈ until the beef cooked through and lightly browned. Set aside.

In another skillet, add all of the corn ingredients and sautÈ for 4 – 5 minutes or until lightly browned. Set aside.

To make the burrito bowls, use a wide bowl and add all of the base ingredients separately. We like to do one cup of rice divided on each side, 1/4 cup corn, 1/2 cup ground beef, and 1/2 cup beans.

Since there are so many savory flavors already happening, we like to keep the toppings fresh and bright to balance the dish out. The toppings we used were freshly grated sharp white cheddar cheese, light sour cream, fresh cilantro, sliced green onions, fresh salsa, black olives, and a generous squeeze of fresh lime juice.

You can customize the toppings to suit your taste. Enjoy!

Notes:

There are just so many flavors and textures happening in this meal, and the toppings are what really bring the whole dish together!

The toppings can be changed to suit your taste. Don’t like beans? You don’t have to use them, or you can use a different kind altogether. That also goes for the meat and cheese. You might prefer shredded chicken or pork – go or it! You could add shredded lettuce, peppers, onions, and the list goes on. These are extremely versatile!

We keep this a little lighter by drastically cutting down on the cheese, using lean ground beef, and light sour cream.

I use a 10-ounce bag of Mahatma Yellow Saffron rice which makes 5 one-cup servings. We always have a little rice left over, but that comes in handy for another recipe or a quick snack.

You could also make or buy some tortilla bowls and fill them up. This will not only save on dishes, but it makes the entire meal totally edible!

Leftover Idea:

If you have any leftovers, you can literally mix them all together to make a delicious filling for tacos, burritos, or tortilla chip cups (which is what I did).

I had beans, meat, corn and rice left over, so I just mixed them together and added some extra cheese. Then I stirred in a few of the toppings and filled store-bought tortilla chips cups. I baked them on 350F just long enough to melt the cheese and warm the ingredients through. They were a quick and easy snack for my kids the next day!

Continue to Content

Deconstructed Burrito Bowls

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This super simple meal can be made for just a few people (this recipe makes 4 generous sized bowls), or you can create a sort of buffet for a party. Just set out individual ingredients and let people make their own!

Print

Ingredients

• 2 14.5-ounce cans pinto beans

For the rice:

• 10 ounces dry yellow rice (+ box ingredients)
• 1/4 cup chopped fresh cilantro
• Juice of one lime

For the beef:

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

For the corn:

• 1 15-ounce can corn
• 1 teaspoon olive oil
• 1 tablespoon butter
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Pinch of salt and pepper

Instructions

1. Cook the rice according to the directions on the package. When the rice is done, use a fork to stir in the cilantro and lime juice. Set aside.
2. While the rice is cooking. Add the olive oil to a skillet over medium-high heat.
3. When the oil is hot, add the ground beef along with all of the seasonings for the beef. SautÈ until the beef cooked through and lightly browned. Set aside.
4. In another skillet, add all of the corn ingredients and sautÈ for 4 - 5 minutes or until lightly browned. Set aside.
5. To make the burrito bowls, use a wide bowl and add all of the base ingredients separately. We like to do one cup of rice divided on each side, 1/4 cup corn, 1/2 cup ground beef, and 1/2 cup beans.
6. Since there are so many savory flavors already happening, we like to keep the toppings fresh and bright to balance the dish out. The toppings we used were freshly grated sharp white cheddar cheese, light sour cream, fresh cilantro, sliced green onions, fresh salsa, black olives, and a generous squeeze of fresh lime juice.
7. You can customize the toppings to suit your taste. Enjoy!

Notes

There are just so many flavors and textures happening in this meal, and the toppings are what really bring the whole dish together!

The toppings can be changed to suit your taste. Don't like beans? You don't have to use them, or you can use a different kind altogether. That also goes for the meat and cheese. You might prefer shredded chicken or pork - go or it! You could add shredded lettuce, peppers, onions, and the list goes on. These are extremely versatile!

We keep this a little lighter by drastically cutting down on the cheese, using lean ground beef, and light sour cream.

I use a 10-ounce bag of Mahatma Yellow Saffron rice which makes 5 one-cup servings. We always have a little rice left over, but that comes in handy for another recipe or a quick snack.

You could also make or buy some tortilla bowls and fill them up. This will not only save on dishes, but it makes the entire meal totally edible!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 687Total Fat: 26gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 109mgSodium: 764mgCarbohydrates: 68gFiber: 14gSugar: 6gProtein: 47g

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Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.