Have your own burrito bar with these homemade burrito bowls! They were so simple to throw together! They are a perfect healthy budget-friendly meal!
A week ago, I unexpectedly hurt my back while doing the 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 crockpot 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!
Homemade Burrito Bowls
- white rice; 2 cups cooked
- 2 cups cooked black 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 the 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
- Cook stew meat in the slow cooker on low setting for 8 hours.
- minutes before the meat is done, boil water for rice. Once the water comes to a boil, add rice and black beans and cook according to rice package instructions.
- When ready to serve, remove stew meat from slow cooker and shred. (At this point, it should easily shred.)
- Divide the rice and bean mixture evenly among serving bowls. Add the shredded beef.
- Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped fresh cilantro and your favorite salsa.
Leftovers would make a tasty lunch too!