Don’t you just love a Chipotle burrito bowl?
Seriously, who doesn’t!
Well, how about a hearty, healthy and utterly delicious homemade burrito bowl that’s quick and easy to make. I’ve gotcha friend! To top it all off, this burrito bowl recipe is made in just one skillet so even clean up is super simple!
This recipe is equally delicious made with ground beef or ground turkey. I make it most often with turkey because all the seasonings in the recipe make it so flavorful, I don’t miss the added flavor that I find ground beef brings.
Toppings can be as simple or complex as you like. Anything that sounds like it would be good in your favorite burrito would be delicious on top of this one pot burrito bowl!
One of the best things about this burrito bowl recipe is how simple it is to make.
Brown either the ground turkey or beef, cook the onion and garlic in the same pan, then add a few more ingredients, give it a nice simmer and you’re done my friend!
Don’t overcook the meat when you brown it. The ground turkey, especially, tends to be generally fairly lean. Either meat obviously needs to be cooked through but you don’t want it to dry out. It will be added back and cooked along with the rice, so you don’t need it completely cooked during the initial browning step. I cook it until it looses the raw pink color on the outside pieces.
When I use turkey, I don’t bother to drain the meat. It’s lean enough for me. I move it to an unlined plate while I cook the onion and garlic, then add it back to the skillet with any juices that have accumulated (at step 3 in my instructions).
If you’re making the recipe with ground beef, I’d skip adding the oil to the skillet when browning the meat. I’d also drain the beef on a paper towel lined plate to absorb any extra fat after it’s initial browning.
You can use regular frozen corn or well drained canned corn.
I used thawed and drained Trader Joe’s Frozen Roasted Corn. If you have a TJ’s near you, I encourage you to grab the roasted corn. I think it adds some extra great flavor without having to do any extra work on my part.
The amount of Chili powder is not an error. Yes, I make this with 1 Tablespoon of Chili powder. I don’t think it’s anywhere near too much.
Need more convincing?
Another one skillet meal that’s very popular with my readers and I make all the time for my family, One Skillet Cheesy Chili Mac, also calls for 1 Tablespoon of Chili powder and has a wonderful flavor.
Notice in this recipe the salt is divided. I like to add 1 teaspoon to the meat as it cooks so that it’s properly seasoned and then add another teaspoon along with the rest of the spices when they are toasted in the pan. If for some reason you forget to add the salt in this sequence, no big deal, you can add all of it at the end.
Try not to miss the step of cooking the spices after the onion and garlic have softened because it really adds a lot of depth to the flavor when they’re cooked this way.
As far as the toppings go, add as many or as few as you like.
Honestly, this Burrito Bowl, with it’s varied ingredients, is super flavorful and yummy enough to enjoy without any toppings at all.
Frankly, I generally top it with what I have on hand at my house. Fresh tomatoes, avocado and cilantro are my favorites.
Source: Adapted from No. 2 Pencils
- Yield: Serves 6
- Prep Time: 20 minutes
- Cook Time: 25 minutes
One Pot Burrito Bowls
- Vegetable Oil - 2-4 Tablespoons~Divided
- Ground Turkey - 24 Ounces
- Salt - 2 Teaspoons~ Divided
- Black Pepper - 1/2 Teaspoon
- Yellow Onion, Chopped - 1/2 Cup
- Cloves Garlic, Minced - 4
- Chili Powder - 1 Tablespoon
- Ground Cumin - 1 Teaspoon
- Dried Oregano - 1 Teaspoon
- Smoked Paprika - 1/2 Teaspoon
- Granulated Sugar - 1/4 Teaspoon
- Long Grain White Rice - 1 Cup
- Diced Tomatoes, Drained - 1~ 14.5 Ounce Can
- Black Beans, Drained and Rinsed - 1~ 15 Ounce Can
- Mild Diced Green Chiles, Drained - 1~4 Ounce Can
- Frozen or Canned Corn, Drained - 1/2 Cup
- Beef Broth - 2 1/2 Cups
- Extra Sharp Cheddar Cheese, Grated - 1 Cup
- Monterey Jack Cheese, Shredded - 1 Cup
- Optional Toppings:
- Tomatoes, Chopped - 2-4 Medium
- Avocado, Diced - 1
- Fresh Cilantro, Roughly Chopped - 1/3 Cup
- Green Onions, Sliced - 4
- Sour Cream - As Needed
- In a large Dutch oven, heat 1 Tablespoon of vegetable oil over medium heat. Add the ground turkey, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook just until turkey in no longer pink. Remove to a plate and set aside.
- In the same Dutch oven, add 1~2 Tablespoons of oil and cook the onion and garlic, over medium low heat, until they're soft, about 6 minutes. Add 1 teaspoon salt, chili powder, cumin, oregano, paprika and sugar and cook 1 minute, stirring often so the spices don't burn. (If pan is too dry, add a little oil so spices don't burn.) Add the rice, canned tomatoes, black beans, diced chiles, corn, beef broth and browned turkey and bring to a boil. Reduce the heat and cover with a tight fitting lid. Cook on low until the rice is done and cooked through, about 20~25 minutes.
- Turn the cook top off, top with the shredded cheese, place the lid back on and let sit until the cheese is melted, about 5 minutes.
- Top as desired and serve!