Chipotle Burrito Bowl

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Steak simmered in Southwestern Chipotle flavors, layered with cilantro lime rice and any toppings your heart desires – these Chipotle Burrito Bowls will become a quick family favorite!

Chipotle Burrito Bowl

My love affair with all foods spicy is no secret.  Mexican, Thai, Southwestern grub…

Bring. It. On.

The spicier the better is my motto.

That is when I saw the inspiration for these burrito bowls in a grocery magazine, I knew I had to make them.  You won’t miss the tortilla – Don’t think you will walk away from the table with your tummy growling — we were STUFFED!

Chipotle Burrito Bowl

Beef, rice, pinto beans, corn, avocado, lettuce, tomatoes, cheese and black olives — this was my bowl, doesn’t that look good?

So many options to make this your own.  It starts simply with some top sirloin steak, some southwestern spices and a bottle of Southwestern Chipotle BBQ sauce.

Chipotle Burrito Bowl

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Print Recipe

Chipotle Burrito Bowl

Steak simmered in Southwestern Chipotle flavors, layered with cilantro lime rice and any toppings your heart desires - these Chipotle Burrito Bowls will become a quick family favorite!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Beef
Cuisine: Mexican
Keyword: Chipotle Burrito Bowl
Servings: 6 servings
Calories: 580kcal
Author: Michaela Kenkel

Ingredients

  • 2 pounds top sirloin steak cut into 1/2 inch cubes, fat removed
  • 1 Tablespoon Mrs. Dash Southwest Chipotle seasoning
  • 1 Tablespoon Olive Oil
  • 1/3 cup Southwest Chipotle BBQ sauce
  • 4 cups cooked rice
  • 2 Tablespoons fresh cilantro chopped
  • Juice of half lime
  • Lime wedges for serving

Instructions

  • Place cubes of meat in a large ziplock bag. Sprinkle with Mrs. Dash seasoning. Shake bag to coat, and let sit for about 15 minutes.
  • Prepare rice: In a bowl toss prepared rice with cillantro and lime juice.
  • Heat oil in a large skillet, saute steak for about 4-5 minutes, or until brown. Reduce heat to medium, stir in BBQ sauce and let cook for 10-15 minutes, until meat is tender. Stirring occasionally.
  • Add a scoop of rice to bowl, add meat, and any other desired additions. Serve with a lime wedge.

Notes

Topping Ideas: pinto beans, corn, shredded cheese, lettuce, avocado, salsa, olives, tomatoes
(I used Basmati)

Nutrition

Serving: 1 | Calories: 580kcal | Carbohydrates: 43g | Protein: 44g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 139mg | Sodium: 334mg | Fiber: 1g | Sugar: 10g

Chipotle Burrito Bowl

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