This one-pan Ground Beef Burrito Bowl Skillet packs all your favorite burrito flavors into a quick, family-friendly weeknight dinner. Seasoned ground beef, tender veggies, hearty black beans, sweet corn, and fluffy rice all simmer together under a blanket of melted cheese. Finish with creamy avocado and fresh cilantro for a colorful, satisfying meal that’s ready in about 30 minutes with minimal cleanup.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned), drained if canned
- 1 cup cooked rice (white or brown)
- 1 packet taco seasoning (or about 2–3 tablespoons homemade)
- 1 cup salsa (mild, medium, or hot)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced
- Fresh cilantro, chopped, for garnish
- Salt and pepper, to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 2–3 minutes, until the onion is softened and translucent.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 5–7 minutes, or until browned and cooked through. Drain excess fat if needed.
- Stir in the diced bell pepper, black beans, corn, cooked rice, taco seasoning, and salsa. Mix well to combine everything evenly.
- Reduce the heat to low. Sprinkle the shredded cheese evenly over the top of the mixture. Cover the skillet with a lid and cook for about 5 minutes, or until the cheese is melted and bubbly and the mixture is heated through.
- Remove from the heat. Top with diced avocado and chopped fresh cilantro. Taste and season with salt and pepper as needed before serving.
Variation
- Swap the protein: Use ground turkey or chicken instead of beef for a lighter option, or crumbled tofu/plant-based crumbles for a vegetarian version.
- Make it low-carb: Replace the rice and corn with extra bell peppers, zucchini, or cauliflower rice to cut down on carbohydrates.
- Baked burrito bowls: Transfer the mixture to a baking dish, top with cheese, and bake at 375°F (190°C) until bubbly for a more casserole-style dish.
Cooking Notes
- Brown the beef well for deeper flavor let it sit undisturbed for a minute or two before stirring to get some caramelization.
- If using freshly cooked rice, let it cool slightly before stirring it into the skillet to prevent it from turning mushy.
- Taste as you go: taco seasoning and salsa both contain salt, so add extra salt only after everything is combined and heated through.
Serving Suggestions
- Serve with warm tortillas or tortilla chips on the side so everyone can scoop or wrap their own burrito-style bites.
- Add a toppings bar with sour cream, extra salsa, pickled jalapeños, lime wedges, shredded lettuce, and chopped tomatoes for a build-your-own bowl experience.
- Pair with a simple side salad of romaine, tomatoes, and a lime-cilantro vinaigrette to round out the meal.
Tips
- Prep ahead by chopping the onion, garlic, and bell pepper and cooking the rice in advance then dinner comes together in one pan in minutes.
- Keep a bag of frozen corn and a can of black beans in the pantry/freezer so you can make this recipe anytime.
- For easy cleanup, use a large nonstick or enameled skillet and avoid overfilling the pan so everything heats evenly.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 26 g
- Sodium: 900 mg
Frequently Asked Questions
- Can I make this recipe ahead of time?
Yes, you can cook the skillet mixture (before adding avocado and cilantro) up to 3 days ahead. Reheat gently on the stovetop, then add fresh toppings just before serving. - Can I freeze the burrito bowl skillet?
Yes. Cool completely, then transfer to an airtight container and freeze for up to 2 months. Thaw in the fridge overnight and reheat on the stove, adding fresh cheese and toppings as desired. - What kind of rice works best?
Any cooked rice works white, brown, or even leftover cilantro-lime rice. Just make sure it’s cooked and not overly wet before adding to the skillet. - How do I make it spicier or milder?
For spicier bowls, use hot salsa and add chopped jalapeños or a pinch of cayenne. For milder flavor, use mild salsa and a reduced-sodium or mild taco seasoning.
Conclusion
This Ground Beef Burrito Bowl Skillet brings all the bold, cheesy flavors of your favorite burrito shop into one easy pan. With juicy beef, beans, rice, and colorful veggies, it’s a hearty, customizable dinner that’s ready in about half an hour. Perfect for busy weeknights, meal prep, or feeding a hungry crowd with minimal effort and cleanup.
Print
Ground Beef Burrito Bowl Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This one-pan Ground Beef Burrito Bowl Skillet packs all your favorite burrito flavors into a quick, family-friendly weeknight dinner. Seasoned ground beef, tender veggies, hearty black beans, sweet corn, and fluffy rice all simmer together under a blanket of melted cheese. Finish with creamy avocado and fresh cilantro for a colorful, satisfying meal that’s ready in about 30 minutes with minimal cleanup.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned), drained if canned
- 1 cup cooked rice (white or brown)
- 1 packet taco seasoning (or about 2–3 tablespoons homemade)
- 1 cup salsa (mild, medium, or hot)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced
- Fresh cilantro, chopped, for garnish
- Salt and pepper, to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 2–3 minutes, until the onion is softened and translucent.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 5–7 minutes, or until browned and cooked through. Drain excess fat if needed.
- Stir in the diced bell pepper, black beans, corn, cooked rice, taco seasoning, and salsa. Mix well to combine everything evenly.
- Reduce the heat to low. Sprinkle the shredded cheese evenly over the top of the mixture. Cover the skillet with a lid and cook for about 5 minutes, or until the cheese is melted and bubbly and the mixture is heated through.
- Remove from the heat. Top with diced avocado and chopped fresh cilantro. Taste and season with salt and pepper as needed before serving.
Notes
- Use leftover cooked rice to speed things up and keep this a true 30-minute meal.
- Adjust the heat level by choosing mild, medium, or hot salsa and taco seasoning.
- If your skillet doesn’t have a lid, cover it tightly with foil while the cheese melts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, One-Pan
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 80 mg
Keywords: ground beef burrito bowl skillet, one pan burrito bowl, easy ground beef dinner, skillet burrito, weeknight meal