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Beef and Bean Burrito Bowls
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Rice Cooker or Pot

Ingredients
  

  • 1 pound ground beef
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (10 oz) can diced tomatoes with green chilies, undrained
  • 1 cup salsa
  • 2 tablespoons taco seasoning
  • Cooked rice, for serving
  • Shredded cheddar cheese, for topping
  • Sour cream, for topping

Instructions
 

  • Place the ground beef, black beans, pinto beans, diced tomatoes with green chilies, salsa, and taco seasoning directly into the slow cooker.
  • Stir the ingredients gently to distribute the seasoning evenly through the mixture.
  • Cover and cook on low for 6 to 7 hours until the beef is fully cooked and the mixture has thickened slightly.
  • Stir the cooked mixture to break up the beef into smaller pieces.
  • Spoon the beef and bean mixture over bowls of cooked rice.
  • Add shredded cheddar cheese and a dollop of sour cream to each bowl before serving.

Notes

Stir the mixture once halfway through cooking if you are home, which helps the beef cook evenly and prevents any large clumps from forming. Leftovers store well in the refrigerator for up to three days and reheat nicely with a splash of water to loosen the sauce. Use mild or hot salsa to adjust the spice level to your preference.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Rice Cooker or Pot