Ingredients
Scale
- 1 lb lean ground beef
- 1 cup white or brown rice
- 1 cup diced bell peppers (mixed colors)
- 1 medium yellow onion, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup salsa (mild or spicy)
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream or Greek yogurt
- 2 cups chopped romaine lettuce
- 1 avocado, diced (or ½ cup guacamole)
- Fresh cilantro (optional)
Instructions
- Cook the rice according to package instructions. Fluff with a fork and set aside.
- In a large skillet over medium heat, heat oil and sauté diced onions and bell peppers until soft, about 5 minutes.
- Push the veggies to one side of the skillet, add ground beef, and cook until browned and crumbly, approximately 7-10 minutes. Drain excess fat if needed.
- Stir in rinsed black beans and salsa; simmer on low heat for about 5 minutes until heated through.
- Assemble your bowls by starting with a base of rice, then layer on the beef mixture followed by cheese, sour cream (or yogurt), lettuce, diced avocado, and cilantro if desired.
Notes
- Customize your bowls by swapping rice for quinoa or cauliflower rice.
- Add corn or spicy jalapeños for an extra kick.
- Leftover bowls can be stored in airtight containers in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 2 cups
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 90mg