Ultimate Pan-Fried Tex-Mex Burrito Bowl

Ingredients

- 1 lb ground beef
- 1 cup refried beans
- 1 medium onion, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 4 large flour tortillas
- 2 tbsp taco seasoning
- 1/4 cup fresh cilantro, chopped
- 1 cup diced tomatoes
- 1/2 cup uncooked rice
- 1/2 cup uncooked quinoa
- 2 bell peppers, diced (preferably red and yellow)
- 1 cup shredded lettuce
- 1/4 cup sliced olives
- 2 jalapeños, sliced
- 1/4 cup canned green chiles, drained
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/2 cup salsa

Instructions

1. Prep Your Ingredients:
Prepare the produce: dice the onion, bell peppers, and tomatoes, slice the olives and jalapeños, and chop the cilantro. Set all aside individually.

2. Cook the Rice and Quinoa:
Combine 1/2 cup rice and 1/2 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil, then reduce to a simmer, covering until water is absorbed and grains are tender (~PT15M, 15 minutes). Remove from heat and fluff with a fork.

3. Cook the Beef:
In a large skillet over medium heat, cook the ground beef until browned and fully cooked (~PT7M, 7 minutes). Drain excess fat. Add diced onions and taco seasoning, stirring to combine. Cook until onions are translucent (~PT5M, 5 minutes).

4. Flavor the Mixture:
Stir in the refried beans, green chiles, and half of the cilantro into the beef mixture. Cook until heated and well-blended (~PT3M, 3 minutes). Reduce heat to low.

5. Prepare the Tortillas:
In a clean pan, lightly toast each flour tortilla on both sides until they are pliable and slightly toasted (~PT1M per tortilla, 1 minute).

6. Assemble the Burritos:
Lay a tortilla flat. Add a portion of the cooked rice-quinoa mixture, bell peppers, lettuce, and beef mixture along the center. Top with shredded cheese, diced tomatoes, jalapeños, sliced olives, and the remaining cilantro. Fold the sides over and roll them tightly into a burrito.

7. Pan-Fry the Burritos:
Heat a large pan over medium heat. Place each burrito seam-side down and cook until golden-brown and crispy on the outside (~PT2M per side, 2 minutes).

8. Garnish and Serve:
Slice the pan-fried burritos in half and serve with a side of sour cream, guacamole, and salsa for dipping.

Total Time

PT35M
35 minutes

Type of Dish

Lunch

Keywords

Tex-Mex, Burrito Bowl, Pan Fry, Lunch, Ground Beef, Quick Meal, Easy Recipe, Mexican Inspired, Flavorsome, Family Dinner

Recipe Yield

Feeds 4 adults

Calories

Total: 2,400 calories

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