Burrito Bowl

A Burrito Bowl brings together the bold flavors of a classic burrito in a hearty fork-friendly format. Instead of being wrapped in a tortilla, everything is served in a bowl: seasoned ground beef, lime cilantro rice, spiced beans and corn, fresh toppings like crumbled Tropical Queso Fresco and Crema Mexicana. It’s colorful, filling, and easy to customize.

While not a traditional Mexican dish, the burrito bowl is inspired by familiar flavors, tacos, rice, beans, and fresh garnishes, all into one satisfying meal. In this recipe, we use crispy flour tortilla strips as a side.

Enjoy this Burrito Bowl with your family using ingredients you likely already have at home. It’s a versatile dish, so you can easily adjust the flavors and make it your own favorite version.

Ingredients

Toppings:

• 2 Tropical Flour Tortillas Burrito Size
• 1⁄2 cup vegetable oil
• 1 ripe avocado diced
• 2 teaspoons lime juice
• 1/8 teaspoon salt
• 2 Roma tomatoes, diced
• 4 oz Tropical Crema Mexicana
• 1 cup Tropical Queso Fresco Mexicano crumbled

Cilantro Lime Rice:

• 3 cups cooked rice
• 3 tablespoons melted butter
• 2 tablespoons lime juice
• ½ teaspoon ground cumin
• ⅓ cup chopped cilantro, plus more for garnish

Corn/Beans:

• 1 cup sweet corn kernels, drained
• 1 cup black beans, drained and rinsed
• 2 jalapeños, seeded and diced
• 1-2 teaspoons hot sauce
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt

Beef Mixture:

• 1 lb ground beef
• ½ cup diced white onion
• 4 cloves garlic, minced
• 1 oz taco seasoning
• ⅔ cup water

Preparation

Tortilla Strips:

1. Slice the flour tortillas into thin strips. Heat the vegetable oil in a skillet over medium-high heat. Fry the strips in batches until golden and crisp, about 1 minute per side. Transfer to paper towels and lightly season with salt. Reserve 1 tablespoon of the frying oil for later and discard the rest.

Lime Cilantro Rice:

1. In a bowl, combine the warm cooked rice with melted butter, lime juice, cumin, and chopped cilantro. Toss gently to distribute evenly. Cover to keep warm.

Spiced Corn & Beans:

1. Using the reserved tablespoon of oil in a skillet over medium heat, sauté the corn for about 4-5 minutes until lightly heated and slightly caramelized.
2. Add black beans, jalapeños, hot sauce, garlic powder, onion powder, and salt. Stir and cook for another 2 minutes until everything is warmed through. Transfer to a bowl and keep covered.

Beef Mixture:

1. In the same skillet, cook the ground beef and diced onion over medium-high heat, breaking the meat apart as it browns. Once fully cooked, drain excess fat if necessary.
2. Add garlic and cook briefly until fragrant. Stir in taco seasoning and water. Bring to a gentle boil, then reduce heat and simmer until the mixture thickens slightly, about 1-2 minutes. Remove from heat.

Assemble & Serve:

1. In each serving bowl, distribute the following:
2. About ¾ cup cilantro lime rice
3. A portion of the corn and bean mixture
4. Seasoned ground beef Diced tomatoes
5. Avocado Crumbled Queso Fresco
6. A drizzle of Crema Mexicana
7. Crispy tortilla strips
8. Garnish with extra cilantro if desired. Serve immediately.