ground beef bowl recipe
A quick, wholesome, and hearty ground beef bowl recipe featuring seasoned lean ground beef, bell peppers, and corn served over fluffy rice. Perfect for busy weeknights and meal prepping.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 lb Lean Ground Beef
1 medium Onion, chopped
3 cloves Garlic, minced
1 large Bell Pepper, chopped
1 cup Frozen Cor
15 oz Tomato Sauce
1/2 cup Beef Broth
1 tbsp Chili Powder
1 tsp Cumi
1/2 tsp Smoked Paprika
1/2 tsp Salt
1/4 tsp Black Pepper
4 cups Cooked Rice
1 cup Shredded Cheddar Cheese (Optional)
1/2 cup Sour Cream or Greek Yogurt (Optional)
1/4 cup Fresh Cilantro, chopped (Optional)
1 unit Avocado, diced (Optional)
Instructions
- Cook your rice according to package directions and set aside
- Heat a large skillet or Dutch oven over medium-high heat. Add the lean ground beef and cook until browned, about 5-7 minutes. Drain any excess grease
- Reduce the heat to medium. Add the chopped onion and bell pepper to the skillet. Cook for 5-7 minutes until softened
- Stir in the minced garlic and cook for another minute until fragrant
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat
- Pour in the tomato sauce and beef broth. Stir thoroughly to combine
- Bring the mixture to a gentle simmer, reduce heat to low, cover, and cook for 10-15 minutes
- Stir in the frozen corn and cook for another 2-3 minutes until heated through
- Assemble the bowls by dividing the rice among four bowls and spooning the ground beef mixture on top
- Garnish with optional toppings like shredded cheese, sour cream, cilantro, or avocado
Notes
Always use lean ground beef to reduce grease and cleanup time.
Toasting the spices for about a minute before adding liquids adds depth to the flavor.
Store leftovers by keeping the beef mixture and rice in separate airtight containers in the fridge for 3-4 days.
The beef mixture can be frozen for 2-3 months; thaw overnight in the refrigerator before reheating.
For a low-carb version, swap the rice for cauliflower rice or zucchini noodles.
Find it online: https://powerecipe.com/ground-beef-bowl-recipe/