Mexican Ground Beef & Rice Bowls

A robust and savory bowl featuring lean ground beef simmered with aromatic spices, black beans, and tomatoes, served over fluffy white rice and brightened with a fresh corn and cilantro salsa. This dish delivers authentic, bold Mexican flavors perfect for a satisfying meal and ideal for meal prepping.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.93/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Dairy-Free
• Low-Fat
• Low-Saturated-Fat

Tags

• comfort food
• one-pot
• spicy
• smoky

Ingredients

• 1 tablespoon olive oil
• 1.5 pound ground beef (93/7 lean)
• 1 yellow onion (medium, diced)
• 1 red bell pepper (diced)
• 3 clove garlic (minced)
• 1.5 teaspoon ground cumin
• 2 tablespoon chili powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 14.5 ounce diced tomatoes (undrained)
• 0.5 cup beef broth
• 15 ounce black beans (rinsed and drained)
• 2.25 teaspoon salt
• 0.75 teaspoon black pepper (freshly ground)
• 2 cup white rice (uncooked)
• 4 cup water
• 15 ounce canned corn (drained)
• 0.5 cup fresh cilantro (chopped)
• 1 lime (juiced)
• 1 avocado (diced, for serving)
• 0.5 cup sour cream (for serving)
• 0.5 cup shredded cheddar cheese (for serving)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 1/2 pounds ground beef and cook, breaking it apart with a spoon, until browned, about 6-8 minutes. Drain any excess fat.
2. Add the diced yellow onion and diced red bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
3. Stir in the 3 cloves minced garlic, 1 1/2 teaspoons ground cumin, 2 tablespoons chili powder, 1 teaspoon smoked paprika, and 1/2 teaspoon dried oregano. Cook for 1 minute more until fragrant.
4. Pour in the undrained diced tomatoes and 1/2 cup beef broth. Stir in the rinsed and drained black beans. Season with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
5. While the beef mixture simmers, cook the white rice. In a medium saucepan, combine 2 cups uncooked white rice, 4 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
6. Prepare the corn salsa: In a small bowl, combine the drained canned corn, 1/2 cup chopped fresh cilantro, and the juice of 1 lime. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Stir well.
7. To serve, divide the cooked white rice among serving bowls. Top with a generous spoonful of the Mexican ground beef mixture, then spoon the corn salsa over top. Add optional toppings like diced avocado, sour cream, or shredded cheddar cheese, if desired.

Notes

Store the ground beef mixture and rice separately from the corn salsa and optional fresh toppings for best meal prep results. Reheat the beef and rice, then add fresh salsa and toppings.

Nutrition (per serving)

• Calories: 567
• Protein: 33.8 g
• Carbohydrates: 78 g
• Fat: 11.1 g
• Fiber: 7.3 g
• Sodium: 1649 mg
• Saturated Fat: 3.5 g
• Sugar: 9.2 g
• Cholesterol: 71 mg