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

Equipment

  • Slow Cooker
  • Skillet
  • Serving Bowls

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (10 oz) can diced tomatoes with green chilies
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked rice, for serving
  • Shredded cheddar cheese, sliced avocado, sour cream, and chopped cilantro, for topping

Instructions
 

  • Heat a skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is soft. Drain any excess fat and transfer the mixture to the slow cooker.
  • Add the diced red bell pepper, black beans, diced tomatoes with green chilies, beef broth, chili powder, cumin, salt, and black pepper to the slow cooker. Stir everything together until well combined.
  • Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the flavors have blended and the mixture is hot throughout.
  • Spoon the beef and bean mixture over cooked rice in individual bowls. Let everyone add their own cheese, avocado, sour cream, and cilantro before eating.

Notes

Brown the beef and onion first for deeper flavor, then stir in a splash of extra broth when reheating leftovers to keep the mixture moist. The bell pepper softens nicely during the long cook time but still adds a little sweetness that balances the spices.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Skillet, Serving Bowls