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Homemade Burrito Bowls with Spiced Beef, Fresh Avocado, and Crispy Tortilla Strips Recipe

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4.2 from 1 review

This Burrito Bowl recipe offers a delicious and satisfying meal featuring seasoned ground beef, flavorful rice, a zesty avocado mash, sautéed corn and black beans, fresh tomatoes, shredded cheese, sour cream, and crispy fried tortilla strips. Perfect for a family dinner or meal prep, this recipe combines vibrant Mexican-inspired flavors in an easy-to-assemble bowl.

Ingredients

For the Fried Tortilla Strips

  • 2 (8-inch) flour tortillas (taco size)
  • ½ cup vegetable oil
  • 1/8 teaspoon salt

For the Avocado Mash

  • 1 ripe avocado
  • 2 teaspoons lime juice
  • 1/8 teaspoon salt

For the Rice

  • 3 cups cooked rice
  • 3 tablespoons butter (melted)
  • 2 tablespoons lime juice
  • ½ teaspoon ground cumin
  • 1/3 cup cilantro (roughly chopped, plus more for garnish)
  • 1 teaspoon salt (optional, if rice not seasoned)

For the Corn and Beans

  • 1 tablespoon reserved oil from frying tortillas
  • 1 cup whole kernel sweet corn (drained and rinsed)
  • 1 cup black beans (drained and rinsed)
  • 2 jalapeno peppers (seeded and diced)
  • 1-2 teaspoons hot sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt

For the Beef Mixture

  • 1 lb. ground beef
  • ½ cup white onions (diced)
  • 4 cloves garlic (minced)
  • 1 oz. packet taco seasoning (or homemade equivalent)
  • 2/3 cup water

For Assembly and Garnish

  • 2 Roma tomatoes (diced)
  • 4 oz. sour cream
  • 1 cup shredded Mexican cheese blend (Cheddar and Monterey Jack)

Instructions

  1. Prepare the Toppings: Cut the tortillas into ½-inch strips. Heat ½ cup vegetable oil in a 10-inch nonstick skillet over medium-high heat. Fry the tortilla strips in batches for about 1 minute per side until just golden. Use kitchen tongs to handle them and avoid oil splatter. Transfer to a plate and sprinkle with 1/8 teaspoon salt. Reserve 1 tablespoon of the oil for later use and discard the rest.
  2. Mash the Avocado: Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add 2 teaspoons lime juice and 1/8 teaspoon salt, then mash with a fork until smooth but still slightly chunky. Cover tightly with plastic wrap and set aside at room temperature.
  3. Prepare Ingredients for Rice: Measure all remaining ingredients before beginning the next steps.
  4. Make the Rice: In a bowl, combine 3 cups cooked rice with 3 tablespoons melted butter, 2 tablespoons lime juice, ½ teaspoon ground cumin, and 1/3 cup roughly chopped cilantro. Add 1 teaspoon salt if the rice isn’t already seasoned. Mix well, cover, and set aside.
  5. Cook the Corn and Beans: Heat the reserved 1 tablespoon tortilla-frying oil in a large skillet over medium-high heat. Add 1 cup sweet corn and cook for 4 to 5 minutes, stirring occasionally. Reduce heat to medium and add 1 cup black beans, diced jalapenos, 1-2 teaspoons hot sauce, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon salt. Stir to combine and heat through for 2 minutes. Transfer to a bowl, cover with foil, and keep warm.
  6. Prepare the Beef Mixture: Using the same skillet, add 1 lb ground beef and ½ cup diced white onions. Cook over medium-high heat for 7 to 10 minutes, breaking up the meat and cooking until browned and cooked through. Drain any excess grease. Add 4 cloves minced garlic, 1 oz taco seasoning, and 2/3 cup water to the pan. Bring to a boil, then reduce to a simmer and cook until thickened, about 1 minute. Remove from heat.
  7. Assemble the Bowls: Distribute about ¾ cup of the prepared rice into each serving bowl. Top with a scoop of the warm corn and bean mixture, then add a portion of the seasoned beef. Sprinkle diced Roma tomatoes and 1 cup shredded Mexican cheese blend over the top. Add a scoop of avocado mash and a dollop of sour cream. Finish by sprinkling crispy fried tortilla strips and garnish with additional chopped cilantro if desired. Serve immediately.

Notes

  • For best results, cook the rice with chicken broth and lime zest for extra flavor before mixing with the butter and seasonings.
  • If preferred, substitute homemade taco seasoning made from chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
  • Adjust the amount of jalapeños and hot sauce according to your spice preference.
  • Leftover tortilla strips can be stored in an airtight container and reheated for a crunchy topping.
  • This recipe can be easily doubled or halved to suit different serving needs.

Find it online: https://yumntasty.com/homemade-burrito-bowls-with-spiced-beef-fresh-avocado-and-crispy-tortilla-strips-recipe/