Burrito Bowls

Burrito Bowls

 A week ago, I unexpectedly hurt my back while doing laundry of all things. I must have bent down and pulled something while picking up clothes off my daughter’s bedroom floor. (Funny how kids miss the hamper.) Needless to say, I’ve haven’t been doing much in the kitchen. I’ve relied a lot on the meals that I’ve prepared ahead of time on my freezer cooking days.

Last night’s dinner was inspired by the Food Network show Ten Dollar Dinners. I was pleasantly surprised at how easy this meal came together and will be adding it to future meal plans. The meal didn’t take much prep work and the crock pot did most of the work. I used beef stew meat that was frozen in a zesty marinade but chicken or pork would be delicious too!

Prep time: 10 mins
Cook time: 8 hours
Total time: 8 hours 10 mins
 
Have your own burrito bar with these burrito bowls! They were so simple to throw together!
 

Serves: 6
Ingredients:
  • 2 cups cooked white rice
  • 2 cups cooked blans beans (I used 2 15-ounce cans rinsed black beans)
  • 2 cups marinated shredded beef ( I used beef stew meat marinated in salt, pepper, zest of an orange and chopped onion cooked in slow cooker for 8 hours then shredded with a fork.)
  • 1 1/2 cups iceberg lettuce, shredded
  • 1 cup Cheddar cheese, shredded
  • 2 tomatoes, chopped
  • Sour cream
  • Cilantro
  • Salsa
Instructions
  1. Cook stew meat in slow cooker on low setting for 8 hours.
  2. minutes before meat is done, boil water for rice. Once water comes to a boil, add rice and black beans and cook according to rice package insturctions.
  3. When ready to serve, remove stew meat from slow cooker and shred. (At this point, it should easily shred.)
  4. Divide the rice and bean mixture evenly among serving bowls. Add the shredded beef.
  5. Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped fresh cilantro and your favorite salsa.
 
Notes

Leftovers would make a tasty lunch too!

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