This One Pot Burrito Bowl brings the deliciously authentic flavor you’d expect to find in your favorite Mexican restaurant right to your own table!
The first time I made my very homemade version of the one pot burrito bowl, I was wrongly accused of posing take-out food as my own. At first, I was offended. Then I realized that this dish is so incredibly mouthwatering, my family did not believe I made it. This brought me back to feeling offended. While I secretly fought the urge to take all of their bowls away mid-bite to teach them a lesson, it occurred to me that this is clearly one of my best recipes. The blend of flavors in this homemade burrito bowl is undeniably tasty. The one pot burrito bowl is a fantastic way to spice up any Taco Tuesday, and is sure to keep your family full and happy! Which in all honesty is the most important thing, even though they basically called you a liar. Moving right along…
WHAT I LOVE ABOUT THIS RECIPE:
- Quick and easy work night comfort food
- All made in one pan makes cleanup a snap
- Tons of flavor
What Is A One-Pot Burrito Bowl?
It’s a burrito, only it’s in a bowl! You’ve probably seen the one pot burrito bowl Pinterest craze, right? There are a zillion recipes out there, possibly fueled by the food prep friendly one pan burrito bowl Tasty came up with. Trust me when I say you’ve stumbled across the burrito bowl recipe you’ll ever need (wink, wink). One pan/pot dishes have become incredibly popular because they save time in the kitchen and keep messes to a minimum. They never steer you wrong, including tried and true favorites like American Goulash and American Chop Suey. In my opinion, a one-pot burrito bowl is possibly the best of the Mexican one pot meals. It’s incredibly filling, and you don’t miss the shell at all! My family loves to mix and match toppings as well. Avocado, sour cream and lots of extra cheese are must haves!
SAVE THIS ONE POT BURRITO BOWL
TO YOUR DINNER BOARD FOR LATER
LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
What Ingredients Do You Need To Make One Pot Burrito Bowl?
Start with a smidge of vegetable oil, olive oil is perfect. Add ground turkey or beef if you’d prefer a beef burrito bowl. Salt, pepper, chopped yellow onion, and minced garlic are the just the beginning of your festival of flavors. Instead of taking a shortcut and using a packet of taco seasoning, this one-pot burrito bowl recipe takes all the spices necessary to achieve that packet flavor and blends them from scratch. Chili powder, cumin, oregano, and smoked paprika come together to create a genuine burrito flavor. You’ll need white (or brown) rice, diced tomatoes, a bit of sugar, black beans, green chiles, corn, and chicken stock as well. Don’t forget the copious amounts of extra sharp cheddar and Monterey Jack cheeses! These are the best of the best when it comes to burrito bowl ingredients. Can you even stand all the flavors?! So good. Toppings, though optional, include shredded lettuce or cabbage, cheddar or Monterey jack, sour cream, tomatoes, red onion, cilantro, and avocado.
How Do You Make One Pot Burrito Bowl?
These easy burrito bowls are fun to make and minimally messy. Ah, the irresistible draw of the one-pot meal. In a large skillet, heat oil and add ground meat. Add salt and pepper, saute until cooked through and set aside. Using the same skillet (one pan), add oil and heat the onion and garlic. A bit more salt and taco spices are all to follow. Add the meat, uncooked rice, and all remaining ingredients (except for the cheese) into the pan. Bring it to a boil, reduce the heat and simmer covered until the rice is cooked. Top with cheese and desired toppings! I highly recommend using all of them.
One Pot Burrito Bowls
- 2-4 Tablespoons Vegetable Oil~Divided
- 24 Ounces Ground Turkey
- 2 Teaspoons Salt~ Divided
- 1/2 Teaspoon Black Pepper
- 1/2 Cup Yellow Onion, Chopped
- 4 Cloves Garlic, Minced
- 1 Tablespoon Chili Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Dried Oregano
- 1/2 Teaspoon Smoked Paprika
- 1 Cup Long Grain White Rice
- 1 (14.5 Ounce) Can Diced Tomatoes, Drained
- 1/4 Teaspoon Granulated Sugar
- 1 (15 Ounce) Can Black Beans, Drained and Rinsed
- 1 (4 Ounce) Can Mild Diced Green Chiles, Drained
- 1/2 Cup Frozen or Canned Corn, Thawed and Drained
- 2 1/2 Cups Caldo de Pollo or Chicken Stock
- 1 Cup Extra Sharp Cheddar Cheese Grated
- 1 Cup Monterey Jack Cheese Shredded
- Shredded Lettuce or Shredded Cabbage
- Cheddar Cheese,
- Monterey Jack Cheese, Shredded
- Sour Cream
- Medium Tomatoes, Diced
- Red Onions Sliced
- Fresh Cilantro, Roughly Chopped
- Avocado, Sliced
- In a large, high sided skillet, 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 is no longer pink. Remove to a plate and set aside.
- In the same skillet, 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 cook 1 minute, stirring often so the spices don't burn. (If the pan is too dry, add a little oil so spices don't burn.)
- Add the rice, canned tomatoes, sugar, 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 cooktop 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!
Recipe Notes For One Pot Burrito Bowl:
Meat: You can use ground turkey here, which I prefer, as it’s fairly lean and keeps this burrito bowl recipe healthy. Also, the flavors from the spices in this dish are so prevalent, you really don’t need the flavor given from the ground beef. If you do decide to take the ground beef burrito bowl recipe route, be sure to skip adding the oil when browning the beef and drain the pan well. Turkey meat will require oil, and the pan will not need draining. No matter which meat you choose, don’t overcook it. Remember, it’s added back to the pan to simmer with the rice mixture. Cook it through, then remove it from the heat.
Corn: 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 additional work on my part.
Chili Powder: One Tablespoon of chili powder is perfect for this dish. Please don’t second guess me, I promise it’s not too much! It adds the perfect amount of flavor and spice without taking over the bowl.
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.
Salt: The salt is divided in this recipe to distribute the correct flavor throughout. I like to add it to the meat, and then again when the spices are called into play. You can absolutely add them all at once if you forget, or if that’s what you prefer!
Toasting Spices: One pot burrito bowls are so delightfully flavorful, but I highly recommend that you toast the spices along with the onion and garlic once they have softened. It adds a ton of depth to the flavor, you won’t want to miss it.
Toppings: You can certainly enjoy this bowl without toppings, as each and every ingredient has its own punch of flavor. I choose to indulge in toppings, and you should, add as few or as many as you like.
Reheating leftovers: Here’s some great information on reheating leftovers
Can You Make One Pot Burrito Bowls Ahead Of Time?
Yes, you sure can! The one pot burrito bowl is one of those wonderful, easy clean up meals that you can make early in the day and reheat to serve later on. Follow the recipe directions for assembly, but leave the cheese off. Refrigerate and then when you’re good and ready, reheat it in the oven or microwave, adding cheese and toppings when the dish has been fully heated through.
Can You Freeze One Pot Burrito Bowl?
This question is frequently asked when discussing how to make a burrito bowl. Yes, you can freeze one pot burrito bowls. If you’re freezing for a later date, assemble in a freezer safe dish, cover tightly. When it’s time to devour, take it out of the freezer, let it thaw in the refrigerator and pop it in the oven! If you’d like to freeze your leftovers, well shoot, you can do that too! Portion (we love Ziploc bags for this), and toss in the freezer! Remove and thaw/heat as needed.
What Do You Serve With One Pot Burrito Bowl?
I love a good side of chips and homemade queso, but you can also toss some salsa in the mix! It’s never a bad idea to have additional rice and beans on hand, as well as a fresh, simple green salad. My family likes to dip any leftover tortilla chips right into the bowl as well!
More Mexican Inspired Meals!
- Carne Guisada -tortillas with tender, moist chunks of beef swimming in a bold blend of smoky dried chilies and cumin!
- Carne Picada– Almost saucy like steak cut into tender pieces, simple yet versatile!
- Drunken Mexican Beans with Cilantro and Bacon -Delicious alternative to refried beans flavored with bacon and tequila!
- Mexican Cream Cheese Crock Pot Chicken– Good old fashion family style home cooking, perfect for a busy schedule!
- Quick Mexican Chicken – Perfect midweek meal loaded with chunks of chicken, veggies and a mild yummy tomato sauce.
More One Pot Meals…
- Jambalaya – Take a trip down the bayou with the best Jambalaya recipe for busy cooks! This smoky, meaty entrée will conjure warm evenings with a zydeco beat.
Source: Adapted from No. 2 Pencils