Spicy Beef & Bean Bowls

Name: Spicy Beef & Bean Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 1 pound ground beef (85/15 lean); 1 tablespoon olive oil; 1 yellow onion (medium, diced); 3 clove garlic (minced); 1 red bell pepper (large, diced); 1 can diced tomatoes (undrained); 2 can black beans (rinsed and drained); 2 tablespoon chili powder; 2 teaspoon ground cumin; 0.5 teaspoon dried oregano; 1.5 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 3 cup white rice (uncooked); 6 cup water; 2 cup corn (drained); 0.5 cup fresh cilantro (chopped); 2 limes (juiced); 1 avocado (large, sliced); 0.5 pound tortilla chips

Flavorful ground beef seasoned with Tex-Mex spices, black beans, and tender white rice, served with a fresh corn salsa for a vibrant and satisfying meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 10
Cuisine: Mexican
Difficulty: Easy
Cost: $2.13/serving

Dietary

Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

1 pound ground beef (85/15 lean)
1 tablespoon olive oil
1 yellow onion (medium, diced)
3 clove garlic (minced)
1 red bell pepper (large, diced)
1 can diced tomatoes (undrained)
2 can black beans (rinsed and drained)
2 tablespoon chili powder
2 teaspoon ground cumin
0.5 teaspoon dried oregano
1.5 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
3 cup white rice (uncooked)
6 cup water
2 cup corn (drained)
0.5 cup fresh cilantro (chopped)
2 limes (juiced)
1 avocado (large, sliced)
0.5 pound tortilla chips

Instructions

In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper to the beef.
While beef is cooking, prepare the rice: In a separate pot, combine the uncooked white rice with 6 cups water and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
Add olive oil to the skillet with the beef (if no fat remains). Add the diced yellow onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and diced red bell pepper, and cook for another 3 minutes.
Stir in the canned diced tomatoes (undrained), rinsed and drained black beans, chili powder, ground cumin, dried oregano, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, allowing flavors to meld.
Prepare the corn salsa: In a medium bowl, combine the drained corn, chopped fresh cilantro, and the juice from 2 limes. Stir to combine.
To serve, spoon the seasoned beef and bean mixture over the cooked white rice. Top with a spoonful of corn salsa and a few slices of avocado if desired. Serve with tortilla chips on the side. Store leftovers separately in airtight containers.

Notes

For individual meal prep, portion the beef and bean mixture and rice into separate containers. Keep the corn salsa and avocado separate to add just before eating for freshness.

Nutrition (per serving)

Calories: 485
Protein: 24.1 g
Carbohydrates: 64.3 g
Fat: 15.1 g
Fiber: 10.2 g
Sodium: 780 mg
Saturated Fat: 5.4 g
Sugar: 5.8 g
Cholesterol: 40 mg