These Cheesy Beef and Bean Burrito Rice Bowls are inspired by my husbands favorite fast food restaurant only deconstructed into rice bowls and it’s way healthier. Cheesy beef, refried beans and all the fixings are serve on white or brown rice. A fast and easy dinner (or lunch!) recipe to throw together any night of the week.
Since I’ve know him, Pat’s favorite fast food restaurant is Taco Bell. It’s one of the first things I remember learning about him when we were 15 and 16 years old. Anyways we’re going on 22 years of being together and his love for T-Bell is something that has not changed.
One thing he orders is a cheesy bean and beef burrito. I’ve never had one, but I’m certain the filling is exactly that: beans, beef and cheese. I’m always on the hunt for easy dinner inspiration, so I deconstructed his favorite burrito, put it over rice along with all our favorite toppings.
To Make These Cheesy Beef and Bean Burrito Bows You Will Need:
- lean ground beef
- taco seasoning
- lime juice
- cooked rice
- grated fresh cheese
- refried beans
- hot sauce
My girls, Pat and I are so different with what we like, so a build your own Cheesy Beef and Bean Burrito Rice Bowls is essential. Think of it as a choose-your-own adventure sort of dinner. Some of us top our bowls with hot sauce, others (me) have extra guac and pico, but we all mix and eat via tortilla chips. It’s the best way to do it.
Cook 1 pounds of ground [insert type] of meat, today it’s ground beef. And yes, of course ground turkey or ground chicken work too.
Once you’ve cooked the meat and drained off the fat, either season it 2 tablespoons homemade taco seasoning or this yummy chipotle-cumin seasoning. I’ve used both for this recipe and both are equally delicious. I decide on which seasoning depending on what I have on hand that day.
Lastly, squeeze in the juice of half a lime and add in a handful of coarsely chopped fresh cilantro leaves and 2/3 cup of shredded cheese. By all means, use your favorite cheese here. I like cheddar jack because its melt factor is the best, but if you can’t find it, try 1/3 cup sharp or medium cheddar and 1/3 cup Monterrey jack cheese. Works like a charm.
Literally, here is my bowl. In it you’ll find a few scoops of cooked white or brown rice topped with the above cheesy beefy mixture, refried beans, guacamole, pico de gallo, more sharp cheddar cheese, slices of fresh radish and jalapeño. Other optional toppings are sour cream, hot sauce, pepitas, pickled jalapeños, green onions and even grilled corn.
Feel free to switch things up! Use refried pinto or black beans, I have a slow cooker refried bean recipe here or for a super fast and easy recipe, use the one from my cookbook.
Those chips you see are my newest and most favorite chip to date. If you’re looking for a healthier, more wholesome chip then give these sweet potato tortilla chips a go. They are SO darn good! And I think they add a little extra something to these Cheesy Beef and Bean Burrito Rice Bowls.
By the way, this is not a sponsored post for FSTG — I swear! I honestly just love their chips [remember this dip/chip combo?] and think you should know about it, if you don’t already.
These bowls are a fast and easy dinner (or lunch!) recipe to throw together any night of the week.
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