Crock Pot Beef and Rice Burrito Bowl
All the things you love about a burrito bowl made and mixed together in a Slow Cooker.
Servings 8
Calories 472kcal
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 ounce packet taco seasoning (can use low or no sodium)
- 1 cup uncooked long-grain rice
- 1½ cups low sodium beef broth
- 15 ounce can black beans, drained and rinsed
- 1 cup corn
- 1½ cups salsa (I like Herdez mild salsa)
- 6 (6-inch) flour tortillas, cut into strips or squares
- 2 cups shredded Mexican-blend cheese (divided use)
Optional toppings:
- chopped cilantro
- pickled or fresh jalapeños, diced
- sliced black olives
- sliced green onions
- sour cream
Instructions
- In a skillet, add the 1 pound ground beef (and diced 1 small yellow onion, diced if you like them very soft). Cook and crumble until fully cooked. Drain excess grease.
- To a 5-6 quart slow cooker add the cooked beef and onion, 1 ounce packet taco seasoning, 1 cup uncooked long-grain rice, 1½ cups low sodium beef broth, 15 ounce can black beans, drained and rinsed, 1 cup corn, and 1½ cups salsa and 1 cup shredded Mexican cheese blend. Stir to combine.
- Add in the 6 (6-inch) flour tortillas, cut into strips or squares cut into pieces. Gently stir them in, making sure they get coated in the mixture and are not showing any dry spots.
- Cover and cook on low for about 4–5 hours, stirring only once halfway through (if possible) to prevent sticking.NOTE: Different slow cookers cook differently these days. There are so many types out there now. Some cook really hot and quickly and unevenly and some cook slowly and evenly. It is not a one size fits all anymore. So you really need to go by doneness, not just by time. If you find that your rice is still not fully cooked after the allotted time, pour in about ½ cup water or broth and gently stir it in. Cover and cook for an additional 30-45 minutes.
- Once rice is fully cooked and tender, sprinkle remaining shredded cheese evenly over the top.
- Cover and allow the cheese to melt fully (usually about 10-20 minutes.)
- Then scoop and serve with optional toppings (chopped cilantro, pickled or fresh jalapeños, diced, sliced black olives, sliced green onions and/or sour cream)
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 472kcal | Carbohydrates: 50g | Protein: 26g | Fat: 19g | Sodium: 1315mg | Fiber: 7g | Sugar: 5g
