Beef Burrito Bowls
This is my beef take on a burrito bowl, with seasoned beef, black beans, corn, and rice doing most of the work. Avocado gets added right before eating, which keeps the whole thing tasting fresh even by the end of the week.
Seasoned beef, black beans, and corn give this bowl the same heartiness as a burrito without needing the tortilla, and I add avocado right before eating to keep it from browning in the fridge. It's one of the more filling bowls I make thanks to all that fiber and protein working together.
Black beans and corn add bulk and nutrients on top of the beef, which is part of why this bowl doesn't feel like it's missing anything even without the wrap. I always recommend keeping the avocado separate until serving, since it doesn't hold up well pre-mixed.
Full ingredient amounts and seasoning details are on the recipe card, scaled for ten portions. Let the beef cool before dividing everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This beef burrito bowl is one of the heartiest options I keep in rotation.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Beef Burrito Bowls
YIELD
10 portions
ESTIMATED NUTRITION
680 calories • 47g protein • 60g carbs • 28g fat per portion
What I really like about this recipe is how easy it is to customize at serving time with a fresh topping or extra sauce.
Ingredients
• 3 3/4 lb lean ground beef
• 7 1/2 cups cooked rice
• 2 1/2 can black beans
• 2 1/2 cup corn
• 2 1/2 cup salsa
• 2 1/2 avocado
• 1 1/10 cup cheddar
• 5 tbsp taco seasoning
Directions
1. Brown beef with seasoning.
2. Divide rice, beans, corn, salsa and beef.
3. Top with cheese and avocado when serving.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
