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Beef Barbacoa Burrito Bowl

A hearty, flavorful bowl featuring slow‑cooked beef, rice, beans, and fresh toppings—all assembled in a single pan for maximum convenience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Meat
Calories: 520
Ingredients Method Notes

Ingredients
  

Main
  • 2 lb lean ground beef 90/10 fat ratio for best flavor
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 chipotle peppers in adobo minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 cup beef broth low‑sodium if preferred
  • 2 tbsp lime juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cooked rice brown or white
  • 1 cup black beans cooked or canned, rinsed
  • 1 cup corn kernels frozen or fresh
  • 1 avocado sliced
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp lime wedges
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1/2 cup sour cream
  • Tortilla chips for serving

Method
 

Steps
  1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
  2. Add the ground beef in batches, breaking it up with a spoon. Cook until browned on all sides, about 5 minutes.
  3. Stir in the minced garlic, chipotle peppers, cumin, oregano, bay leaf, beef broth, lime juice, salt, and pepper. Reduce heat to low and simmer, covered, for 15 minutes, until the beef is tender and flavorful.
  4. Remove the bay leaf and shred the beef with two forks if desired. Let the mixture cool slightly before assembling bowls.
  5. To assemble, place a bed of cooked rice in each bowl. Top with shredded beef, black beans, corn, avocado slices, cilantro, and lime wedges.
  6. Sprinkle shredded cheese, drizzle salsa, and add a dollop of sour cream. Serve with tortilla chips on the side.

Notes

Store leftover beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. For a keto version, replace rice with cauliflower rice and omit beans.