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A burrito bowl with rice, shredded beef, corn, black beans, tomatoes, cabbage, cheese, lime, and sauce, served with various toppings and drinks on a table.
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Ground Beef Burrito Bowl with Avocado Ranch

Proper taco beef, cool crunchy salsa, and an avocado ranch you'll want to drizzle on everything, stacked in one bowl. Dinner in 35 minutes tonight, ready-to-build lunches all week.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: mexican-american
Servings: 4 servings (1 bowl per person)
Calories: 897kcal
Author: Dee Broughton

Ingredients

Avocado Ranch

  • 1 avocado
  • ½ cup mayonnaise
  • ¼ cup buttermilk
  • 1 packet Hidden Valley Ranch seasoning or your favorite ranch spice blend
  • 2 tablespoons water

Black Bean and Corn Salsa

  • 15 oz black beans 1 can
  • 15 oz fire roasted corn 1 can
  • ½ cup red onion diced
  • 1 jalapeño pepper diced
  • Juice of a lime
  • ½ teaspoon salt

Seasoned Beef

  • 1 yellow onion diced
  • 1 tablespoon oil
  • 1 pound ground beef
  • 1 packet taco seasoning
  • ¼ cup water

For assembly

  • Cooked rice
  • Shredded red cabbage
  • Shredded cheese
  • Sour cream

Instructions

Make the Avocado Ranch

  • Scoop the avocado into a blender with the mayo, buttermilk, and ranch seasoning.
    A food processor bowl with avocado halves, mayonnaise, a powder ingredient, and a white liquid. Jalapeño, lime halves, and a wooden board are visible in the background.
  • Blend on high until smooth. Add water a tablespoon at a time while pulsing; stop when the sauce is thin enough to drizzle. Chill until ready to use.
    A food processor bowl filled with creamy green avocado sauce, with sliced limes and a jalapeño on a cutting board in the background.

Make the Black Bean and Corn Salsa

  • Drain the black beans and corn. Toss with the red onion, jalapeño, lime juice, and salt in a mixing bowl. Set aside.
    A bowl of corn and black bean salad with chopped red onion and jalapeño, a spoon, and lime and jalapeño on a cutting board in the background.

Cook the Beef

  • Heat the canola oil in a large skillet over medium and sauté the onion 3–4 minutes until translucent. Increase to medium-high, add the beef, and cook until browned all the way through (160°F).
    Ground beef and chopped onions cooking in a black skillet, with jalapeños, lime, and a small bottle of oil on a wooden board nearby.
  • Drain excess grease, stir in the taco seasoning and water, and simmer a few minutes until the liquid thickens.
    Taco spiced ground beef and diced onions cooked in a skillet, with jalapeños, a halved lime, and a bowl of oil on a cutting board nearby.

Assemble the Bowls

  • Divide rice among four bowls. Top with beef, salsa, cabbage, and cheese. Dollop sour cream, then drizzle the avocado ranch over everything.

Notes

  • Hidden Valley is the ranch seasoning we reach for; but any brand works as long as its a  1-oz packet.
  • Drain the corn thoroughly and rinse the beans; the canning liquid makes the salsa watery.
  • Store components separately: beef for 3 days, salsa for 4 days, and avocado ranch for 2 days, with the plastic wrap pressed to the surface to prevent browning.

Nutrition

Serving: 1serving | Calories: 897kcal | Carbohydrates: 66g | Protein: 35g | Fat: 57g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1800mg | Potassium: 1263mg | Fiber: 18g | Sugar: 10g | Vitamin A: 1262IU | Vitamin C: 22mg | Calcium: 90mg | Iron: 6mg