"Loaded" Burrito Bowls
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 150 g Long Grain White Rice
- Sea Salt
- Freshly Ground Black Pepper
- 250 g Lean Beef Mince
- 2 tsp Chilli Powder
- 100 g Extra Mature Cheddar Cheese, grated
- Handful Fresh Coriander, chopped
- Pico de Gallo (see separate recipe)
- Salad Leaves
- Tortilla Chips, crushed
- Sour Cream
Cook the rice according to the packet instructions and keep warm.
Meanwhile, heat a cast-iron skillet or heavy frying pan over a medium-high heat. Add the olive oil and then cook the minced beef until it's browned all over. Remove any excess oil and discard.
Add the chilli powder, 1 tsp salt, ½tsp black pepper to the beef and cook until heated through. Add half of the cheese just before serving, allowing it to melt. At the same time stir the chopped coriander through the cooked rice.
From here you can go a bit freestyle - assemble the burrito bowl according to your preference. Just make sure everyone gets a bit of everything before topping with a dollop of soured cream and serving.
Note: You may see from the photos that I added some red onion to the beef whilst cooking it - this seemed a sensible way to use up some leftovers from the pico de gallo recipe, even if it didn't add much to the final bowl of food 🙂