Spicy Ranchero Beef Bowls

Flavorful ground beef simmered in a zesty ranchero sauce with black beans and diced tomatoes, served over fluffy white rice and topped with fresh avocado, corn, and cilantro.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.75/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• quick
• sauté
• savory
• spicy
• healthy
• fresh

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (lean)
• 1 yellow onion (medium, chopped)
• 1 red bell pepper (chopped)
• 1 jalapeño (minced (remove seeds for less heat))
• 2 clove garlic (minced)
• 2 teaspoon chili powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 1 can black beans (rinsed and drained)
• 1 can diced tomatoes (undrained)
• 0.5 cup beef broth
• 1 cup white rice
• 2 cup water
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 lime (half juiced and half cut into wedges)
• 0.5 cup fresh cilantro (chopped)
• 1 cup corn (thawed and drained)
• 1 avocado (diced)
• 0.5 cup plain Greek yogurt
• 1 cup tortilla chips (for serving)

Instructions

1. Cook the white rice: In a small saucepan, combine 1 cup white rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork.
2. While the rice cooks, prepare the beef mixture: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
3. Add 1 chopped yellow onion, 1 chopped red bell pepper, and 1 minced jalapeño to the skillet with the beef. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
4. Stir in 2 minced garlic cloves, 2 teaspoons chili powder, 1 teaspoon smoked paprika, and 1/2 teaspoon dried oregano. Cook for 1 minute more until fragrant.
5. Pour in 1 (15 ounce) can black beans, 1 (14 1/2 ounce) can diced tomatoes, and 1/2 cup beef broth. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Remove the beef mixture from heat. Stir in the juice from half of the lime and 1/4 cup of the chopped fresh cilantro.
7. Assemble the bowls: Divide the cooked white rice among four serving bowls. Top each with a generous portion of the spicy ranchero beef mixture. Garnish with diced avocado, corn, the remaining 1/4 cup fresh cilantro, and lime wedges. Add a dollop of optional plain Greek yogurt and a side of optional tortilla chips, if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 779
• Protein: 34.7 g
• Carbohydrates: 84.7 g
• Fat: 34.3 g
• Fiber: 14.4 g
• Sodium: 1995 mg
• Saturated Fat: 10.4 g
• Sugar: 11.4 g
• Cholesterol: 80 mg