- 1 1/2 lbs ground beef
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 to 2 tablespoons chipotle pepper in adobo sauce, chopped
- 1/4 cup water
- 1 cup grated Monetery jack cheese
CILANTRO LIME RICE:
- 2 cups cooked rice
- Juice of half a lime
- 1/2 cup chopped fresh cilantro
- Zest of 1 lime
- 1/4 to 1/2 teaspoon salt
- Fresh pico de gallo (or salsa)
- Black beans (1 or 2 cans)
- Guacamole (or diced avocado is fine)
- Grated cheddar cheese
- Tortilla chips
- Sour Cream
- In a large skillet cook ground beef until browned, breaking up meat with a wooden spoon. Drain any grease. Add cumin, smoked paprika, salt, pepper, chopped chipotle pepper and water. Stir well and then add in cheese and mix until cheese is melted.
Cilantro Lime Rice:
- Combine cooked rice, lime juice, zest and salt. Stir in cilantro just before serving.
Assembling burrito bowl:
- To a bowl, add a large spoonful of cilantro rice, beef filling, black beans pico de gallo, guacamole, cheddar, and a handful of broken tortilla chips. Top with sour cream and serve immediately.
For the pico, I usually just chop up a couple Roma tomatoes, add some chopped cilantro, a little red onion and salt and pepper to taste. But I’ve also made these burrito bowls using bottled salsa (homemade or store bought). These bowls are delicious with either one.
For the guacamole, store bought or homemade is fine. If I make my own, I just cut up two or three avocados, juice of half a lime, a little minced garlic and salt & pepper to taste. Sometimes I’ll add a little chopped cilantro and chopped jalapeno if I have it. Then I just mash it up using a fork, I like to leave a few small chunks of avocado.
Once you’ve assembled the burrito bowls, stir it all together and dig in with a fork or sometimes I like to scoop spoonfuls of it onto a tortilla chip and eat it that way. We also love to drizzle homemade Cafe Rio Dressing on these.
- Category: Main Dishes