Mexican Beef Burrito Bowls

Seasoned ground beef served over cilantro lime rice with black beans, corn, pico de gallo, cheese, and sour cream. A build-your-own bowl the whole family loves.

Ingredients

900 gground beef (lean)

3 cupslong grain white rice

3 pieceslimes

1 cupsfresh cilantro (chopped)

2 tinsblack beans (400g tins, drained and rinsed)

2 cupscorn kernels (frozen or tinned)

4 piecesroma tomatoes

1 piecesred onion

1 piecesjalapeño (optional, deseeded and diced)

150 gcheddar cheese (shredded)

150 gsour cream

2 tbspolive oil

2 tbspchili powder

1 tbspcumin

1 tspsmoked paprika

1 tspgarlic powder

1 tsponion powder

1.5 tspsalt

0.5 tspblack pepper

Method

1
1. Cook rice according to package directions. When done, fluff and stir in the juice of 2 limes and chopped cilantro. Cover and set aside.
2
2. While rice cooks, make pico de gallo: dice tomatoes, finely dice red onion, chop jalapeño, combine in a bowl with juice of 1 lime and a pinch of salt.
3
3. Heat olive oil in a large skillet over medium-high heat. Add ground beef and break apart with a spoon. Cook 6–8 minutes until browned.
4
4. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to the beef. Stir well and cook 2 more minutes.
5
5. In a small saucepan, warm the drained black beans with a splash of water over medium heat. Season with a pinch of cumin and salt.
6
6. Heat corn in the microwave or in a dry skillet until warmed through.
7
7. Assemble bowls: cilantro lime rice on the bottom, topped with seasoned beef, black beans, corn, pico de gallo, shredded cheese, and a dollop of sour cream.

Sunday Prep

1.Mix the taco spice blend: combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a small jar.
2.Portion ground beef into 900g and place in a vacuum bag with the spice mix sprinkled over it.
3.Make pico de gallo: dice tomatoes, red onion, and jalapeño. Combine with lime juice and salt. Store in a container in the fridge (best made fresh or 1–2 days ahead).
4.Drain and rinse black beans. Portion into a container or vacuum bag.
5.Shred cheddar cheese and store in a vacuum bag or container.
6.Wash and chop cilantro, store wrapped in a damp paper towel in a container.

⚡ Vacuum Sealer Tips

VSVacuum seal the raw seasoned ground beef flat — the spice mix will penetrate the meat during storage for better flavour.
VSVacuum seal shredded cheese to keep it fresh all week without clumping.
VSBlack beans can be vacuum sealed after draining — they keep well for 5+ days refrigerated.
VSDo not vacuum seal the pico de gallo as the tomatoes will crush; store in a rigid container instead.