Ground Beef Burrito Bowl

Ingredients

• 185 g (1 cup)uncooked white rice (makes 710 g/3 cups cooked)
• 300 ml (1¼ cups)chicken broth
• 10 ml (2 teaspoons)avocado oil
• 1 limelime, zested and juiced
• 15 g (¼ cup)chopped fresh coriander
• 2.5 g (½ teaspoon)sea salt
• 907 g (2 pounds)ground beef
• 30 ml (2 tablespoons)taco seasoning
• 15 ml (1 tablespoon)tomato purée
• 60 ml (¼ cup)water
• 425 g (15 oz)tinned black beans, drained and rinsed
• 150 g (1 cup)cherry tomatoes, halved
• 75 g (½ cup)diced red onion
• 165 g (1 cup)sweetcorn, fresh, frozen or tinned and drained
• 35 g (1 cup)shredded lettuce
• 55 g (½ cup)shredded cheese
• 1 largeripe avocado
• 120 g (½ cup)plain Greek yoghurt
• 30 ml (2 tablespoons), from 1 limelime juice
• 15 ml (1 tablespoon)ranch seasoning
• 120 ml (½ cup)milk, dairy or non-dairy

Instructions

1. 1

   Cook the rice

   Cook the rice according to the packet instructions, using the chicken broth as directed. For homemade coriander-lime rice, stir the cooked rice with the lime juice, avocado oil, lime zest, chopped coriander and salt.

2. 2

   Prepare toppings

   Prepare the burrito bowl toppings before cooking the beef, or while it cooks.

3. 3

   Brown the beef

   Cook the ground beef in a frying pan over a medium heat until fully cooked. Drain off the excess fat, then return the beef to the pan.

4. 4

   Season the beef

   Add the taco seasoning, water and tomato purée to the beef. Stir to combine, then simmer for 2–3 minutes.

5. 5

   Finish the beef

   Pour 2 tablespoons of broth into the pan and stir it through. Simmer for a further 2–3 minutes, until the liquid has been absorbed and the flavours have come together.

6. 6

   Blend the dressing

   Put the avocado, Greek yoghurt, lime juice, ranch seasoning and milk in a personal blender or small food processor. Blend until smooth, adding more milk if needed to reach your preferred consistency.

7. 7

   Adjust seasoning

   Taste the dressing and add more ranch seasoning or salt if you like.

8. 8

   Set out toppings

   Arrange the toppings in bowls or on a large chopping board so everyone can choose what they want.

9. 9

   Assemble bowls

   For each serving, add about ½ cup of cooked rice and ½ cup of ground beef to a bowl. Add your chosen toppings and finish with the dressing.

What is a burrito bowl?

A burrito bowl is a bowl-based take on the fillings of an American-style burrito, served without the tortilla. This version pairs seasoned beef and rice with beans, vegetables, cheese and a creamy dressing.

The format draws on Mexican-inspired ingredients as adapted in American cooking. The mix works because warm, savoury components meet crisp, fresh toppings, and each person can build a bowl to suit their taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 506 calories, 39g protein, 25g carbs, 28g fat.

The rice and beans provide much of the carbohydrate, while the ground beef and cheese contribute protein and fat; avocado, oil and the creamy dressing also add fat. For a more balanced plate, fill a generous part of the bowl with lettuce, tomatoes and onion, and serve the dressing on the side.

Build flavour into the rice

Coriander and lime: Stir these through the rice after cooking so their bright flavour stays noticeable. The oil and salt help season each grain.

Broth: The recipe uses broth for cooking the rice and calls for a further 2 tablespoons in the beef pan. Follow the rice packet instructions for the liquid amount and reserve the specified extra broth for the beef.

Get the beef nicely coated

Brown first: Cook the mince through before draining off excess fat, then return it to the pan. This gives the seasoning a hot, cooked base to cling to.

Simmer briefly: Water and tomato purée help distribute the taco seasoning. Add the broth and let the liquid absorb so the beef is moist and well seasoned, not soupy.

Make the dressing smooth

Blend the avocado, yoghurt, lime juice, ranch seasoning and milk until smooth. Add the milk gradually if you want a thinner drizzle, since you can always loosen it further.

Taste before serving and adjust with extra ranch seasoning or salt. A small blender or food processor works best for the stated batch.

Keep the toppings fresh

Crunch and colour: Lettuce, tomatoes and red onion add fresh contrast to the warm rice and beef. Slice and dice them before cooking so assembly is quick.

Beans and corn: Drain and rinse the tinned beans well, and drain tinned corn before serving. If using frozen corn, thaw it first; fresh, frozen or tinned corn all work here.

Serve it your way

Arrange the toppings in separate bowls or across a large chopping board for a build-your-own meal. This is especially handy when diners prefer different combinations.

The recipe suggests about ½ cup each of cooked rice and beef per bowl, followed by toppings. Add the dressing at the end so the lettuce stays crisp.

Recipe notes & tips

• Cook the rice and prepare the toppings while the beef simmers to keep the total preparation time short.
• Drain excess fat from the beef before adding the seasoning so the sauce is not overly greasy.
• Rinse the black beans and drain the sweetcorn well to keep extra liquid out of the bowls.
• Add milk to the dressing a little at a time until it reaches a pourable consistency.
• Serve the dressing separately if you are preparing bowls ahead or want each person to choose how much to use.

Variations

• Use turkey mince: Swap in ground turkey and cook it fully before adding the seasoning.
• Make it vegetarian: Replace the beef with extra black beans and season them with the taco mixture.
• Add heat: Serve with sliced jalapeños or a hot sauce of your choice.
• Change the grain: Use cooked brown rice in place of white rice.
• Skip the dairy: Choose dairy-free milk and yoghurt, and leave out the cheese or use a dairy-free alternative.

Common mistakes to avoid

• Crowding the toppings into the pan: Keep them separate and add them to the bowls at serving time so they stay fresh.
• Leaving excess fat in the beef: Drain it after browning, before stirring in the seasoning.
• Adding too much milk at once: Blend in a small amount at a time so the dressing does not become too thin.
• Serving wet beans or corn: Drain them thoroughly to avoid watery bowls.
• Overcooking the beef mixture: Simmer only until the added liquid is absorbed, as directed, to keep the meat moist.

How to store

Store the cooked rice, beef, dressing and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the rice and beef until piping hot, then add the cold toppings and dressing just before serving.

Frequently asked questions