30-Minute Easy Ground Beef Burrito Bowl Recipe (Serves 4)

Make restaurant-quality burrito bowls at home with this simple recipe! Perfect for busy weeknights when you need a quick, satisfying meal that the whole family will love.

Key Highlights:

• Ready in just 30 minutes using basic pantry ingredients
• Customizable with your favorite toppings
• Perfect for meal prep – stays fresh for up to 4 days
• Budget-friendly alternative to takeout

Time Needed

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Kitchen Equipment

• Large skillet (12-inch size works best)
• Medium saucepan with tight-fitting lid
• Cutting board (plastic or wood)
• Sharp chef’s knife
• Measuring cups (both dry and liquid measures)
• Measuring spoons
• Can opener
• Wooden spoon or spatula
• 4 large serving bowls
• Colander or strainer
• Small bowls for prepped ingredients

Ingredients

For the Beef:

• 1 pound lean ground beef (85/15)
• 1 tablespoon olive oil
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Bowl Base:

• 2 cups white rice (long-grain recommended)
• 4 cups water
• 1 teaspoon salt
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn, thawed

Toppings (Choose Your Favorites):

• 2 cups shredded lettuce (about 1 small head of romaine)
• 1 cup diced tomatoes (2 medium tomatoes)
• 1 cup shredded cheddar cheese
• 1 cup prepared salsa (mild, medium, or hot)
• 1 ripe avocado, sliced
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 2 limes, cut into wedges

Step-by-Step Instructions

Before You Start (Prep Work)

1. Gather all ingredients and equipment on your counter
2. Wash your hands with soap and water
3. Clean all vegetables
4. Set up your prep station with cutting board and knife
5. Place several small bowls nearby for prepped ingredients

Prepare Your Ingredients

1. Dice the onion:

• Cut onion in half from top to bottom
• Peel off the skin
• Place cut side down
• Make horizontal cuts parallel to cutting board
• Make vertical cuts from top to bottom
• Cut across these slices to create dices
• Place in small bowl

1. Mince the garlic:

• Separate cloves from head
• Peel each clove
• Slice cloves thinly
• Rock knife back and forth over slices until finely minced
• Place in separate small bowl

1. Prepare other vegetables:

• Wash and chop lettuce into thin strips
• Dice tomatoes into 1/2-inch pieces
• Cut limes into 6 wedges each
• Chop cilantro leaves and tender stems
• Place each in separate bowls

Cook the Rice (Start First)

1. Place colander in sink
2. Pour 2 cups rice into colander
3. Rinse with cold water, stirring gently with your hands
4. Continue rinsing until water runs clear (about 1-2 minutes)
5. Transfer rice to medium saucepan
6. Add 4 cups water and 1 teaspoon salt
7. Place pan on stove over high heat
8. When water begins to boil (big bubbles), immediately:

• Reduce heat to lowest setting
• Cover with tight-fitting lid
• Set timer for 18 minutes
• Do not lift lid while cooking

1. After 18 minutes:

• Turn off heat
• Leave covered for 5 more minutes
• Remove lid and fluff with fork
• Replace lid to keep warm

Cook the Beef (While Rice Cooks)

1. Place large skillet on stove
2. Turn heat to medium-high
3. Add 1 tablespoon olive oil
4. Wait 1 minute for oil to heat (it should look shimmery)
5. Add diced onion to pan
6. Cook 3-4 minutes, stirring occasionally with wooden spoon

• Onions should become soft and translucent
• If browning too quickly, reduce heat

1. Add minced garlic
2. Cook 30 seconds, stirring constantly

• Watch carefully – garlic burns easily

1. Add ground beef to pan
2. Break beef into small pieces with wooden spoon
3. Cook 5-7 minutes, stirring occasionally:
   • Continue breaking up meat into small pieces
   • Beef should no longer show any pink color
4. Add seasonings:
   • 2 tablespoons chili powder
   • 1 teaspoon cumin
   • 1 teaspoon paprika
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
5. Stir well to combine
6. Cook 2-3 minutes more
7. Taste and adjust seasonings if needed

Prepare the Beans and Corn

1. Open can of black beans
2. Pour into colander
3. Rinse under cold water
4. Let drain while beef cooks
5. Place corn in microwave-safe bowl
6. Microwave 1-2 minutes until warm
7. Drain any excess water

Assemble the Bowls (Final Step)

1. Set up assembly station with all components
2. For each bowl:

• Start with 1 cup cooked rice on bottom
• Add 1/4 of the cooked beef mixture
• Add 1/4 cup black beans
• Add 1/4 cup corn
• Layer on toppings in this order:
  • 1/2 cup shredded lettuce
  • 1/4 cup diced tomatoes
  • 1/4 cup shredded cheese
  • 1/4 avocado, sliced
  • 2 tablespoons salsa
  • 2 tablespoons sour cream
  • 1 tablespoon cilantro
• Place 2 lime wedges on side

1. Serve immediately while hot

Troubleshooting Tips

• Dry Beef: Add 2-3 tablespoons of water or beef broth while cooking
• Too Spicy: Reduce chili powder to 1 tablespoon, serve with extra sour cream
• Mushy Rice:
• Make sure you’re using correct water ratio
• Check that lid fits tightly
• Don’t peek while cooking
• Set timer correctly
• Cold Toppings: Prep all toppings while beef and rice cook
• Tough Beef:
• Don’t overcook
• Break into smaller pieces while cooking
• Use medium-high heat, not high

Variations & Substitutions

• Meat Options:
• Ground turkey (93% lean)
• Ground chicken
• Ground pork
• Rice Alternatives:
• Brown rice (needs 45 minutes cook time)
• Quinoa (cook according to package)
• Cauliflower rice (fresh or frozen)
• Bean Options:
• Pinto beans
• Kidney beans
• Refried beans
• Dairy-Free Options:
• Skip cheese
• Use dairy-free sour cream
• Add extra avocado

Storage & Reheating

• Store components in separate airtight containers
• Refrigerate for up to 4 days
• Keep fresh toppings separate from cooked ingredients
• To reheat:

1. Place rice and beef in microwave-safe bowl
2. Add 1 tablespoon water
3. Cover with damp paper towel
4. Microwave 1-2 minutes, stirring halfway
5. Add cold toppings after reheating

Safety Notes

• Always cook ground beef to 160°F (71°C)
• Use food thermometer to check temperature
• Refrigerate leftovers within 2 hours
• Keep raw meat separate from other ingredients
• Wash hands:
• After handling raw meat
• Before chopping vegetables
• Before assembling bowls
• Use separate cutting boards for:
• Raw meat
• Vegetables
• Ready-to-eat foods

Pro Tips

• Prep Work:
• Chop all vegetables before starting to cook
• Measure all spices into small bowl
• Open cans before needed
• Set out all equipment before starting
• Rice Success:
• Don’t skip rinsing step
• Use timer – don’t guess on time
• Let rest full 5 minutes after cooking
• Beef Tips:
• Room temperature meat cooks more evenly
• Don’t overcrowd pan
• Break up meat while it’s cooking
• Assembly Tips:
• Create assembly line for easy serving
• Let family members build their own bowls
• Keep hot ingredients hot
• Add cold toppings last