This flavorful burrito bowl combines seasoned beef, rice, and beans in one skillet. It’s gluten-free, high in protein with 31g protein, and ready in just 30 minutes.

I can never say no to Mexican food. Tortillas, tacos, burritos… You name it!

I really do believe Mexican cuisine is one of the best in the world if not the best.

There is something magical about all these delicious flavors that just meld in your mouth to create an explosion of flavor.

One evening, I was craving burritos. But, to be honest, I didn’t want to spend hours in the kitchen cooking… and cleaning afterwards.

And, going to a fast-food place was not an option. That’s when I came up with this burrito bowl in a skillet.

Unlike traditional burritos that require so many pots and pans, this recipe makes things so efficient without sacrificing flavor. That way, you don’t have to spend hours and hours in the kitchen.

One of the things that makes this recipe so efficient is that it’s a one-skillet meal. Simply start adding all those delicious ingredients and you’ll end up with a tasty meal in under 30 minutes.

And, I’ve left the best for last. This is a budget-friendly recipe.

Most of the ingredients are probably right now in your pantry or you can easily get them at a low cost. This makes it a great option for those looking to save a couple of months on their monthly budget or when you have a large group of people to feed.

When I served it to my family who never have Mexican food, they immediately asked for the recipe!

Ingredients and Substitutes

Olive oil (1 tbsp) – You can replace it with avocado oil, vegetable oil, or melted butter.

Yellow onion, finely chopped (1/2) – Substitute with red onion, shallots, or green onions.

Red bell pepper, chopped (1/2) – I’ve tried using a variety of bell peppers to add more nutrients and flavors to the meal. So, try adding green, yellow, or orange peppers.

Lean ground beef (1 lb) – Swap with ground turkey, chicken, or a plant-based ground meat option.

Chunky salsa (½ cup) – You can use homemade salsa, canned tomato sauce, or even spicy salsa (if you love heat).

Black beans, rinsed and drained (15 oz can) – Pinto beans, kidney beans, or chickpeas are great alternatives.

Corn, drained (15 oz can) – Use frozen corn or fresh kernels cut off the cob for a similar texture.

Diced tomatoes (14.5 oz can) – Replace with crushed tomatoes or diced cherry tomatoes.

Diced green chiles (4 oz can) – If you don’t have green chiles, you can use jalapeños, serrano chilies, or a dash of hot sauce.

Dry basmati rice, rinsed (1 cup) – You can use any long-grain rice, like jasmine rice or white rice. If you feel like experimenting, try using quinoa.

Taco seasoning (1 tbsp) – Create your homemade version using chili powder, cumin, paprika, garlic powder, and oregano.

Chili powder (½ tsp) – Add more or less depending on how spicy you like your food. You can also use smoked paprika, cayenne pepper, or chipotle powder.

Chicken broth (2 cups) – Use vegetable broth for a plant-based option.

Shredded cheddar (1 cup) – Swap with Monterey Jack, Colby, mozzarella, or a dairy-free cheese.

Sea salt, to taste

Black pepper, to taste

TOPPINGS

Avocado, sliced (1) – Try using guacamole or diced avocado. You can also add sour cream or queso blanco.

Green onion, chopped (1) – Use chives or finely chopped red onion.

Tomato, chopped (1 large) – Use cherry tomatoes or canned diced tomatoes.

Cilantro, chopped – If you don’t like cilantro, try using fresh parsley or green onions.

How to Make Burrito Bowl in a Skillet

Step 1. Grab a large skillet and place it over medium-high heat. Heat the olive oil and then add the onions and red bell peppers.

Step 2. Sauté the onions and bell peppers for roughly 2 minutes.

Step 3. Add the ground beef.

Step 4. Break the ground beef with a spatula and cook it until it browns. Normally, it takes me 7-8 minutes for the beef to cook.

Step 5. Remove some of the grease from the skillet and season the ground beef with salt and pepper. Add the salsa, black beans, corn, tomatoes, green chiles, basmati rice, and chicken broth.

Step 6. Now add the taco seasoning and chili powder.

Step 7. Give the ingredients a good stir, cover the skillet with a lid, and then reduce the heat.

Step 8. Let the ingredients simmer for 15 minutes until the rice is all cooked.

Step 9. Add some salt and pepper to taste, and then sprinkle the cheddar cheese on top.

Step 10. Cover it again with the lid and let it simmer for another 2-3 minutes, or until the cheese melts.

Step 11. Remove the skillet from the heat and garnish it with avocado, green onion, tomato, and cilantro before serving.

What I Would Serve with This Burrito Bowl in a Skillet

• Green salad with a light vinaigrette
• Pico de gallo with chips
• Sliced cucumber with lime juice
• Flour or corn tortillas
• Mexican street corn
• Guacamole with chips
• Pickled jalapeños

My Tips & Tricks

1. Boost the Flavor: Allow the onions and peppers to soften completely before adding the meat. Also, let the ingredients simmer together to meld all the flavors.
2. Don’t Overmix: Avoid stirring too frequently once you add the rice to prevent it from sticking.
3. Prepare the Rice: Rinse the basmati rice until the water comes out clear. This is going to prevent having a mushy texture.

Similar High Protein Recipes

• Chicken Burrito Casserole
• Chicken Burrito Bowls
• Crockpot Chicken Tacos