Loaded Burrito Bowls

Loaded Burrito Bowls

Angelique Whitehouse
Course Main Course, Salad


  • 1 cup White Rice
  • Kosher Salt
  • 1 tsp. Extra-Virgin Olive Oil
  • 500 g Ground Beef
  • 1 tbsp. Chili Seasoning
  • Freshly Ground Black Pepper
  • 1 cup Shredded Monterey Jack
  • 1/4 cup Freshly Chopped Cilantro
  • 1 cup Pico de Gallo
  • 1 cup Guacamole
  • 225 g Shredded Cheddar
  • Tortilla Chips
  • 1 cup Sour Cream


  • In a small pot, cook rice according to package instructions with 1/2 tsp of salt. Fluff with a fork and keep warm.
  • Meanwhile, in a large cast-iron skillet, add oil and cook ground beef until browned, breaking up meat with a wooden spoon. Remove excess oil with a spoon and discard. Add chili seasoning, salt, peper, and monterey jack. Just before serving, fold cilantro into the rice.
  • Assemble burrito bowl: in a bowl, add a large spoonful of cilantro rice, cheesy beff, pico de gallo, guacamole, cheddar, and a handful of broken tortilla chips. Top with sour cream and serve immediately.

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