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Easy 25-Minute Slow Cooker Beef and Bean Burrito Bowls

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These Easy Slow Cooker Beef and Bean Burrito Bowls are a quick and delicious weeknight dinner. With just 10 minutes of prep, the slow cooker does all the work, resulting in tender, flavorful beef and perfectly seasoned beans.

Ingredients

Scale
  • 2 pounds lean ground beef (85/15)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes with green chiles (like Rotel)
  • 1 can (8 ounces) tomato sauce
  • 1 cup frozen corn kernels
  • 1 cup beef broth (low-sodium preferred)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups cooked white or brown rice
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup sour cream
  • 1/2 cup fresh salsa
  • 1 ripe avocado, sliced
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink—about 6 to 8 minutes. Drain excess fat, leaving about a tablespoon. Add the diced onion and minced garlic, and cook for another 2 minutes until the onion softens.
  2. Combine everything in the slow cooker: Transfer the beef mixture to a 6-quart slow cooker. Add the drained black beans, pinto beans, diced tomatoes with green chiles, tomato sauce, frozen corn, and beef broth. Sprinkle all the spices—chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne—over the top. Stir everything together until well combined.
  3. Cook low and slow: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The beef should be tender and the flavors fully melded.
  4. Shred or break up the beef: About 30 minutes before serving, use two forks or a potato masher to break up the beef into smaller pieces right in the slow cooker. Stir again, and let it cook uncovered for the last 30 minutes to thicken slightly.
  5. Cook the rice: While the filling finishes cooking, prepare your rice according to package directions. Fluff with a fork when done and keep warm.
  6. Assemble your bowls: Start with a base of rice in each bowl. Ladle a generous scoop of the beef and bean mixture over the top. Add your toppings—cheese, sour cream, salsa, avocado slices, and a sprinkle of fresh cilantro. Squeeze a lime wedge over everything just before eating.

Notes

Don’t skip browning the beef for best flavor. If the mixture seems too thick at the end, stir in a splash of beef broth or water. If too thin, leave the lid off for an extra 15 minutes. For a vegetarian version, double the beans and skip the beef. For a spicy kick, add a diced jalapeño or chipotle peppers in adobo sauce.

Nutrition

Keywords: slow cooker, beef, bean, burrito bowls, easy, weeknight dinner, Mexican

Find it online: https://oracooks.com/easy-25-minute-slow-cooker-beef-and-bean-burrito-bowls/