Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Crock Pot Beef and Rice Burrito Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 89 reviews

This Crock Pot Beef and Rice Burrito Bowl is a delicious, easy-to-make recipe perfect for busy weeknights. Ground beef, rice, beans, corn, and salsa are slow-cooked together and finished with melted Mexican cheese blend and optional fresh toppings, creating a hearty and flavorful Tex-Mex meal ideal for serving family or guests.

  • Total Time: 5 hours 15 minutes
  • Yield: 8 servings

Ingredients

Meat and Vegetables

  • 1 pound ground beef
  • 1 small yellow onion, diced
  • 1 cup corn

Base and Seasonings

  • 1 ounce packet taco seasoning (can use low or no sodium)
  • 1 cup uncooked long-grain rice
  • 1½ cups low sodium beef broth
  • 15 ounce can black beans, drained and rinsed
  • 1½ cups salsa (I like Herdez mild salsa)

Other Ingredients

  • 6 (6-inch) flour tortillas, cut into strips or squares
  • 2 cups shredded Mexican-blend cheese (divided use)

Optional Toppings

  • Chopped cilantro
  • Pickled or fresh jalapeños, diced
  • Sliced black olives
  • Sliced green onions
  • Sour cream

Instructions

  1. Cook the beef and onion: In a skillet, add the ground beef and diced onion (if you prefer soft onions). Cook and crumble the beef until fully cooked, then drain excess grease.
  2. Combine ingredients in slow cooker: In a 5-6 quart slow cooker, add the cooked beef and onion, taco seasoning, uncooked rice, beef broth, drained and rinsed black beans, corn, salsa, and 1 cup of shredded Mexican cheese blend. Stir to combine.
  3. Add tortillas: Add the cut flour tortillas into the slow cooker. Gently stir them in to coat them well with the mixture, making sure no dry spots remain on the tortillas.
  4. Slow cook: Cover and cook on low for about 4–5 hours, stirring only once halfway through if possible, to prevent sticking. Cooking times may vary by slow cooker; check rice for doneness.
  5. Adjust if needed: If the rice isn’t fully cooked after the allotted time, add about ½ cup water or broth, stir gently, cover again, and cook for an additional 30-45 minutes.
  6. Add remaining cheese and melt: Once the rice is tender, sprinkle the remaining shredded cheese evenly over the top. Cover and cook for 10-20 minutes until the cheese melts completely.
  7. Serve: Scoop into bowls and serve with optional toppings such as chopped cilantro, pickled or fresh jalapeños, sliced black olives, sliced green onions, and sour cream.

Notes

  • Cooking times can vary widely based on your slow cooker model; monitor rice doneness rather than strictly timing.
  • Use low or no sodium taco seasoning and beef broth to control sodium content.
  • You can omit tortillas for a lower-carb version or substitute with corn tortillas if preferred.
  • Feel free to customize toppings to suit your taste and dietary preferences.
  • Stir the mixture gently when adding tortillas to avoid breaking them too much.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/crock-pot-beef-and-rice-burrito-bowl-recipe/