Ingredients
- 1 tbsp olive oil
- 1 lb Ground Beef
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 3 cups Chicken Broth
- 2 cups Strained Tomatoes
- 1/2 cup salsa
- 2 cups Dried Instant Rice
- 1 can black beans drained
- 1 medium-sized Red Onion finely diced
- 1 each Red and Yellow Pepper finely diced
- 1 cup Corn
- 1 cup Cheddar Cheese shredded
- 1 Tomato diced
- 1 Avocado diced
- 1 Jalapeno Pepper thinly sliced (seeds removed if you don't like spice!)
- 1/2 cup Cilantro finely chopped
- Fresh Salsa and Sour Cream
Instructions
- Heat olive oil in a deep, large pot over med-high heat. Add ground beef, season with chili powder, cumin, salt and pepper, and cook for 3-4 min, breaking up meat.
- Add chicken broth, strained tomatoes, salsa and instant rice, stirring to combine. Cook on med-high heat, stirring often, for 13-15 min or until rice is completely cooked.
- Stir in black beans, red onion, peppers and corn and cook for another 2-3 min. Remove from heat and stir in cheese.
- Serve in large bowls and top with diced tomato, avocado, sliced jalapeno pepper, cilantro, salsa and sour cream.
Estimated Cost Per Serving:
Nutrition Facts
One Pot Beef Burrito Bowls
Per
396 g
Calories
330
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3.5
g
22
%
Carbohydrates
37
g
12
%
Fibre
4
g
17
%
Sugars
4
g
4
%
Protein
21
g
42
%
Cholesterol
45
mg
15
%
Sodium
550
mg
24
%
Vitamin A
1500
IU
30
%
Vitamin C
12.4
mg
15
%
Calcium
100
mg
10
%
Iron
3.6
mg
20
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe from Half Your Plate friend The Girl on Bloor
