Beefy Burrito Bowls
4Lunchbox-Sized burrito bowls
4Lunchbox-Sized burrito bowls
  • 1pound lean ground beef90% or leaner
  • 1tablespoon low-sodium taco seasoning
  • 2cups cooked brown rice
  • ½cup black beansrinsed and drained
  • ½cup chopped tomatoes
  • ½cup frozen corn kernelsdefrosted
  • ¼cup shredded cheddar cheese
  • 1 avocadocubed
  • ½cup salsa
  • Optional toppings: olivesradishes, guacamole, Pico de Gallo, crushed tortilla chips, chopped cilantro, chopped lettuce
  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and seasoning; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove drippings. Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
  2. Divide rice evenly among 4 lunchboxes (1/2 cup each). Top the rice in each box with seasoned ground beef (1/2 cup each). Top each with 2 tablespoons black beans, 2 tablespoons tomatoes, 2 tablespoons corn kernels, 1 tablespoon cheddar cheese and 1/4 of an avocado.
  3. Top each burrito bowl evenly with salsa (2 tablespoons each) or place salsa in a separate container. Customize with optional toppings, if desired. Top each container with an airtight lid or plastic wrap and store in the refrigerator until ready to transport. Store in an insulated container with an ice pack or in a refrigerator during the day at work or school.
Recipe Notes

Note: 16-ounces (1 pound) of lean ground beef yields about 2 to 2¼ cups cooked ground beef.