One-and-Done Burrito Bowls
We could all use an easy win as life gets chaotic. Some days you have the time to marinate, chop, and grill, and other days you’re flying by the seat of your pants. These slow cooker burrito bowls are so easy since you throw everything into your Crockpot and it’s done in a few hours. One batch makes about five servings, so it’s the perfect weeknight dinner or meal prep for your whole week!
380 calories per serving and 31g protein!
macros
Slow Cooker or Instant Pot
Burrito Bowls
Yields 5 servings
Ingredients:
1 pound 96% ground beef or cubed steak (cooked through)*
1 jar (16oz) your favorite chunky salsa
2.5 cups bone broth or low-sodium chicken broth
1 can (15.5oz) pinto beans (rinsed and drained)*
2 cups instant rice
1 packet taco seasoning
1/3 cup onion (diced)
Delicious topping options:
Greek yogurt, red or green onion, cilantro, cheese, crushed tortilla chips, and/or avocado
Instructions:
Brown ground beef (or preferred protein) and drain the excess fat.
SLOW COOKER: Add all ingredients into the slow cooker, give it a stir, and cook on high for 3 hours or low for 6 hours.
INSTANT POT: Add all ingredients into the Instant Pot, give it a stir, and seal the top valve. Cook on HIGH pressure for 10 minutes, then natural release for 3-4 minutes. This method will come out a little runnier, but the meal will thicken up as it cools.
Storage: Refrigerate and reheat up to five days.
Tried it? Liked it?
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