This flavorful burrito bowl brings seasoned beef, rice, and beans together in one skillet. It’s gluten-free, high in protein (31 g per serving), and ready in about 30 minutes.
I can never say no to Mexican food—tortillas, tacos, burritos—there’s something irresistible about those bright, layered flavors.
One night I was craving burritos but didn’t want to spend hours cooking and washing dishes, and fast food wasn’t an option. That’s when I created this one-skillet burrito bowl.
Unlike traditional burritos that require multiple pans, this recipe keeps things simple without sacrificing taste. Everything finishes in one skillet in under 30 minutes, making it perfect for busy weeknights or feeding a group on a budget.
Most ingredients are pantry staples or inexpensive to buy, so this dish is budget-friendly and satisfying. When I served it to family members who aren’t used to Mexican food, they immediately asked for the recipe.
Ingredients and Substitutes
Olive oil (1 tbsp) – Substitute with avocado oil, vegetable oil, or melted butter.
Yellow onion, finely chopped (1/2) – Swap with red onion, shallot, or green onions.
Red bell pepper, chopped (1/2) – You can use green, yellow, or orange peppers for variety.
Lean ground beef (1 lb) – Replace with ground turkey, chicken, or plant-based crumbles.
Chunky salsa (1/2 cup) – Use homemade salsa, tomato sauce, or a spicier salsa if you prefer heat.
Black beans, rinsed and drained (15 oz can) – Pinto beans, kidney beans, or chickpeas work well instead.
Corn, drained (15 oz can) – Swap for frozen or fresh corn kernels.
Diced tomatoes (14.5 oz can) – Crushed tomatoes or fresh diced tomatoes are fine alternatives.
Diced green chiles (4 oz can) – Use jalapeños, serranos, or a splash of hot sauce if you like more spice.
Dry basmati rice, rinsed (1 cup) – Any long-grain rice such as jasmine or standard white rice, or substitute quinoa for a different texture.
Taco seasoning (1 tbsp) – Make your own with chili powder, cumin, paprika, garlic powder, and oregano.
Chili powder (1/2 tsp) – Adjust to taste or use smoked paprika, cayenne, or chipotle powder.
Chicken broth (2 cups) – Use vegetable broth for a vegetarian version.
Shredded cheddar (1 cup) – Monterey Jack, Colby, mozzarella, or dairy-free cheese are acceptable swaps.
Sea salt and black pepper, to taste
TOPPINGS
Avocado, sliced (1) – Or use guacamole, sour cream, or queso blanco.
Green onion, chopped (1) – Substitute with chives or finely chopped red onion.
Tomato, chopped (1 large) – Cherry tomatoes or canned diced tomatoes work too.
Cilantro, chopped – If you dislike cilantro, use fresh parsley or extra green onions.
How to Make Burrito Bowl in a Skillet
Step 1. Heat a large skillet over medium-high heat, add the olive oil, then the chopped onion and red bell pepper.
Step 2. Sauté the onion and pepper about 2 minutes until they begin to soften.
Step 3. Add the ground beef, break it up with a spatula, and cook until browned, about 7–8 minutes.
Step 4. Drain excess grease, season with salt and pepper, then add the salsa, black beans, corn, diced tomatoes, green chiles, rinsed basmati rice, and chicken broth.
Step 5. Stir in taco seasoning and chili powder, mix well, then cover the skillet and lower the heat.
Step 6. Simmer for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.
Step 7. Taste and adjust salt and pepper, then sprinkle shredded cheddar over the top. Cover again and let sit 2–3 minutes until the cheese melts.
Step 8. Remove from heat and garnish with sliced avocado, chopped green onion, tomato, and cilantro. Serve straight from the skillet or spoon into bowls.
How I Would Modify This Recipe
- Low-Carb Option: Use cauliflower rice in place of rice, omit corn and beans, and add extra non-starchy vegetables like mushrooms and zucchini. Increase cheese and avocado for richness.
- Vegetarian Alternative: Replace the beef with plant-based crumbles, cooked lentils, or extra beans. Use vegetable broth and plant-based cheese.
- Adjust the Spice: Add sliced jalapeños, serranos, a pinch of cayenne, or hot sauce to turn up the heat.
What I Would Serve with This Burrito Bowl in a Skillet
- Green salad with a light vinaigrette
- Pico de gallo with tortilla chips
- Sliced cucumber with lime
- Warm flour or corn tortillas
- Mexican street corn (elote)
- Guacamole with chips
- Pickled jalapeños
My Tips & Tricks
- Boost the Flavor: Let the onions and peppers soften and develop sweetness before adding the meat so the base tastes richer.
- Don’t Over-Stir: Once rice is added, avoid stirring too often so the grains cook evenly and don’t become sticky.
- Rinse the Rice: Rinse basmati until the water runs clear to prevent a gummy texture.
My Storage Tips
This dish is excellent for meal prep. Cool leftovers, store in an airtight container, and refrigerate. Don’t add avocado, tomatoes, cilantro, or green onions before storing; add them fresh when reheating.
When reheating, add 2–3 tablespoons of broth or water to prevent drying, and microwave in 30-second intervals, stirring between each interval.
Similar High Protein Recipes
- Chicken Burrito Casserole
- Chicken Burrito Bowls
- Crockpot Chicken Tacos
Burrito Bowl in a Skillet
Cals: 558 Protein: 31 Carbs: 60 Fat: 23
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Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion finely chopped
- 1/2 red bell pepper chopped
- 1 lb lean ground beef
- 1/2 cup chunky salsa
- 15 oz can black beans rinsed and drained
- 15 oz can corn drained
- 14.5 oz can diced tomatoes
- 4 oz can diced green chiles
- 1 cup dry basmati rice rinsed
- 1 tbsp taco seasoning
- 1/2 tsp chili powder
- 2 cups chicken broth
- 1 cup shredded cheddar
- Sea salt to taste
- Black pepper to taste
Toppings
- 1 avocado sliced
- 1 green onion chopped
- 1 large tomato chopped
- Cilantro chopped
Instructions
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In a large skillet, heat olive oil over medium-high heat. Add the onion and red bell pepper and sauté for about 2 minutes.
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Add the ground beef, break it up with a spatula, and cook until browned, about 7–8 minutes. Drain excess grease and season with salt and black pepper to taste.
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Stir in the salsa, black beans, corn, diced tomatoes, green chiles, rinsed basmati rice, taco seasoning, chili powder, and chicken broth. Mix well.
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Cover, reduce heat, and simmer for 15 minutes until the rice is fully cooked.
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Adjust seasoning, sprinkle with cheddar, cover again, and let sit 2–3 minutes until the cheese melts. Remove from heat.
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Serve in bowls and top with avocado, green onion, tomato, and cilantro.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.