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Beef Burrito Bowl

This burrito bowl uses our Chipotle Rub to add a smoky, spicy kick to ground beef and fresh tomato salsa.

Ingredients

    • 1 lb. (450 g) ground beef
    • 1 tbsp (15 mL) Chipotle Rub
    • 1 can (4 oz./113 g) diced green chiles
    • 2 cups (500 mL) white, brown, or cauliflower rice, cooked
    • Optional: Shredded iceberg lettuce or cabbage, Monterey Jack or cotija cheese, tortilla chips, sliced green onion, or cilantro
    • 4 plum tomatoes, chopped
    • ¼ cup (60 mL) red onion, chopped
    • ¼ cup (60 mL) fresh cilantro, chopped
    • ½ lime, juiced
    • 2 tsp (10 mL) Chipotle Rub
    • 1 large ripe avocado
    • ½ cup (125 mL) sour cream or plain low-fat Greek yogurt
    • ¼ cup (60 mL) fresh cilantro, finely chopped
    • ½ lime, juiced
    • ¼ tsp (1 mL) salt

Directions

  1. Heat a skillet over medium-high heat for 3–4 minutes. Add the ground beef and cook, breaking into crumbles until browned, 8–10 minutes. Drain any excess fat from the pan and stir in 1 tbsp (15 mL) of the rub and the chiles. Cook for 1 minute.
  2. To make the salsa, combine all the ingredients; set aside.
  3. Place all the ingredients for the avocado crema in the bowl of a food processor. Process until smooth.
  4. Divide the rice into four bowls. Top with beef, salsa, crema, and any other toppings.