Beef Burrito Bowls with Avocado-Lime Crema (2024)

35

Minutes

4

Servings

19

Ingredients

Ingredients

• 1 lb. lean Ground Beef

• Olive oil spray

• 1 large bell pepper, seeded and thinly sliced (color of your choice)

• 1/2 medium white onion, thinly sliced

• 1/4 cup fresh lime juice, divided

• 1 Tbsp. finely chopped cilantro

• ¾ tsp. kosher salt, divided

• 1 Tbsp. chili powder

• 1 Tbsp. garlic powder

• ½ Tbsp. cumin

• ½ Tbsp. paprika

  See Also

  15 Minute Dinner Recipes

• 1 (15 oz.) can pinto or black beans, rinsed and drained

• ¼ cup red or green salsa

• 1 large ripe but firm avocado, diced and divided

• ¼ cup nonfat plain Greek yogurt

• 2 large romaine hearts, spring mix, or spinach

• 2 cups cooked brown rice, warmed

• 1 cup pico de gallo

• ¼ cup crumbled queso fresco

Preparation

1. Step 1

   In a large skillet, cook beef over MEDIUM-HIGH heat until browned and cooked through, 6-8 minutes. Transfer to a large bowl.

   Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

2. Step 2

   Spray skillet with oil, add peppers and onions and continue cooking until golden brown and tender, 5-7 minutes more. Return beef to the skillet, stir in 2 Tbsp. lime juice, cilantro, ½ tsp. salt, chili powder, garlic powder, cumin, and paprika; stir to combine.

3. Step 3

   Meanwhile, toss together beans and salsa in a small pot and warm over MEDIUM-LOW heat.

4. Step 4

   In a medium bowl, mash together half of the avocado with yogurt, remaining 2 Tbsp. lime juice and ¼ tsp. salt, and 2 Tbsp. water to make an avocado crema.

5. Step 5

   Arrange romaine in four bowls. Spoon over the beef and pepper mixture, beans, rice, pico de gallo, and remaining diced avocado, and then scatter over the queso fresco. Serve with avocado crema to drizzle over the top.

Suggestions

Look for pico de gallo at the grocery store or make your own (3 roma tomatoes + ½ small onion + 1 jalapeño + 1 Tbsp. chopped cilantro + lime and salt to taste). If you like, garnish this hearty salad bowl with lime wedges and sprigs of fresh cilantro.

Nutrition Information

Nutrition information per serving : 560 Calories; 220 Calories from fat; 24.3 g Total Fat (7.6 g Saturated Fat; 11.4 g Monounsaturated Fat); 106.7 mg Cholesterol; 751.2 mg Sodium; 60.04 g Total Carbohydrate; 16.6 g Dietary Fiber; 48.1 g Protein; 7.9 mg Iron; 1590.2 mg Potassium; 0.4 mg Thiamin; 0.6 mg Riboflavin; 16.7 mg Niacin (NE); 1.2 mg Vitamin B6; 3.3 mcg Vitamin B12; 10.1 mg Zinc; 29.1 mcg Selenium; 153.4 mg Choline.

This recipe is an excellent source of Protein, Dietary Fiber, Niacin (NE), Vitamin B6, Vitamin B12, Iron, Potassium, Selenium, Zinc, and Choline.

Filed Under:

Family Dinners / Kid FriendlyTexas FavoritesWell-Balanced Meals