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Beef Burrito Bowls with Black Beans and Corn
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Can Opener
  • Spoon

Ingredients
  

  • 1 pound ground beef
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1 cup salsa
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 cup beef broth
  • Salt and pepper to taste
  • Cooked rice, for serving
  • Shredded cheddar cheese, for serving

Instructions
 

  • Add the ground beef, black beans, corn, salsa, onion, garlic, chili powder, cumin, and beef broth to the slow cooker.
  • Season with salt and pepper, then stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  • Break up the beef with a spoon until it is fully crumbled and mixed with the beans and corn.
  • Spoon the mixture over cooked rice and top with shredded cheddar cheese before serving.

Notes

If the mixture looks a little thick after cooking, stir in an extra splash of beef broth to loosen it. Using a chunky salsa gives the bowls more texture, while a smoother one creates a saucier result. Leftovers reheat well with a little water added to keep the beef moist.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Can Opener, Spoon