If there’s one thing I love, it’s a great burrito. Unfortunately, I just don’t want to pick it up with my hands, and I’m not really in the mood for tortillas. That’s how I ended up with my ultimate burrito bowl.
Now, you’ll notice that my ingredients are pretty basic, but that’s what I love about it. These burrito bowls can go from basic to exotic, all depending on what your taste is. My husband prefers black beans, spicier dressings, no cilantro. My kids will eat their’s with chicken, homemade cheese sauce (the good old Velveeta and Rotel standby), and rice. But mine? Well, you’ll see.
Veetee Rice when I’m in a pinch. – These are fabulous! Serving sizes are about 2 to a pack and they’re microwaveable.
I usually make a large batch of rice, but I’m finding more and more that these are my favorite.
**You’ll notice that I don’t use precise measurements for this recipe. If using the Veetee rice, this would make two bowls.**
**I cut/chop the ingredients and add to the bowls, and basically eyeball how much I’d like.**
Red Onion, chopped
Extra Sharp Cheddar Cheese, grated
Ground Beef (For two bowls, I use about 2 cups worth of ground beef.)
Taco Seasoning (2-4 Tablespoons depending on your taste.)
Homemade Chipotle Ranch Dressing (Made with Greek Yogurt.)
*Sometimes I like to add black beans, chicken, shrimp, tortilla strips.*
This burrito bowl can be whatever you want!
I start by putting one Veetee Rice container in the microwave according to the package. It’s pretty simple. You just open it slightly to vent and it will cook
within 2 minutes. Once it’s finished, I separate it into two bowls.
I then brown the ground beef, draining excess fluid, and then following the directions according to the seasoning package.
Once cooked, I separate and add the meat to each bowl.
While the meat is cooking, I chop, cut, dice all of the toppings and add them to the bowls as I go along.
I’ll be honest, this isn’t groundbreaking by any means, but once you add the Chipotle Ranch, well, it takes it to a new level of awesome.
Chipotle Ranch Dressing:
16 ounce container of plain Greek Yogurt
1 package of Hidden Valley Ranch dry mix
1-2 chipotle peppers, seeded and chopped and 2-3 teaspoons adobo sauce.
You can easily freeze the extra peppers and sauce.
The chipotle peppers in adobo sauce come in a can together near the taco/burrito kits in the supermarket.
This is pretty simple, but it adds a fantastic, creamy kick to top off the bowl.
I simply dump all the ingredients into my Magic Bullet, but you can use a mixer/emulsifier until it’s completely blended.
To make serving it easy, I put it in a Dollar Store ketchup/mustard squirt bottle.
I wish I could tell you how long it lasts in the refrigerator, but we’ve never had it go more than a week since we put it on everything!
I hope you all enjoy the burrito bowl. And if you find new and exciting ways to make it, please share! I’d love to see how the bowls are made to order.