Sunday, December 27, 2015

Beef Burrito Bowl

This recipe is the fourth in a series on "A Month of Meal Plans and Groceries in 30 Minutes." - link HERE

We shop for a month at a time, for more explanation on how we do this see the above blog post link. It saves a ton of time, money, and calories from buying off plan items. I will also be sharing with you a week of my eating and how I plan these recipes into my diet.

My kids and husband love this simple recipe, everyone can personalize their own bowl!  It is easy to make and makes plenty for a crowd. It also freezes and reheats well, so you could make a batch for your whole work week of lunches or dinners.

Burrito Bowl

Serves 5

2.25 lean ground beef (I used 90% lean)
2.5 cup cooked rice (I use white Minute Rice)
2.5 cup cooked pinto beans (you can also sub black beans)
15 tbsp salsa
10 tbsp plain, fat-free Greek yougurt
taco seasoning - you can buy it or HERE is my recipe from scratch
*optional toppings: shredded lettuce, shredded cheese, sour cream, diced onion, diced bell peppers

Brown beef with taco seasoning. Cook rice and beans. I do my rice in the microwave as directed and my beans in the crockpot all day. HERE is the recipe for how I do beans in the crockpot, just stop at the refry part. I freeze extra beans for future use.

On a place or bowl, layer 1/2 cup cooked rice. Then top with 1/2 cup cooked beans. Top with 6 oz beef taco meat, 3 tbsp salsa, and 2 tbsp plain Greek yogurt. Finish with toppings as desired but be sure to count those in!
browning the beef

microwaving the rice as directed
beans in the crockpot!

Nutritional stats per serving

499 calories
52 g protein
46 g carbs
9 g fat