Spiced Beef Burrito Bowls with Pico De Gallo and Lime Crema

Bowls have become a staple of modern dinners and for good reason-they’re endlessly customizable and satisfying. This burrito-inspired version is fully loaded with steamy lime rice, spiced ground beef, fresh pico de gallo, sautéed peppers and onions, a drizzle of tangy lime crema, Monterey Jack cheese and a generous dollop of guacamole. No extra charge for the guac here!

Perfect for a busy weeknight, these bowls come together in about 35 minutes with simple, fresh ingredients. The combination of textures and flavors-from the zesty rice to the savory beef and cool crema-makes every bite exciting. Build your bowl your way and enjoy a restaurant-quality meal at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 3/4 cup jasmine rice, 1 1/2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in a squeeze of lime juice.
2. Prepare the pico de gallo: Dice the tomato and half of the red onion (finely chop). Combine in a small bowl with a pinch of salt and a squeeze of lime juice. Set aside.
3. Cook the beef: Heat a drizzle of oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until browned, about 4-5 minutes. Stir in the Southwest spice blend, tomato paste and 1/4 cup water. Simmer until slightly thickened, 2-3 minutes. Season with salt and pepper to taste.
4. Sauté the vegetables: While the beef cooks, thinly slice the remaining red onion and the long green pepper. Heat a drizzle of oil in another skillet over medium-high heat. Add the onion and pepper and cook until softened and lightly charred, about 4-5 minutes. Season with salt and pepper.
5. Make the lime crema: In a small bowl, combine the sour cream with a squeeze of lime juice and a pinch of salt. Stir until smooth.
6. Assemble the bowls: Divide the lime rice among serving bowls. Top with the spiced beef, sautéed peppers and onions, pico de gallo, a dollop of guacamole, a drizzle of lime crema and a sprinkle of Monterey Jack cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground turkey, chicken or a plant-based crumble work well. Adjust cooking time as needed.

Can I make the components ahead of time?

Absolutely! Cook the rice, beef and vegetables separately, then refrigerate. Reheat and assemble when ready to serve.

What can I substitute for sour cream in the crema?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used for a similar tangy creaminess.