Ground Beef Burrito Bowl with Cilantro Lime Rice

Ingredients

• Ground beef

  90% lean meat / 10% fat, raw

  32 oz or 907g

• Chili powder

  Spices

  2 tbsp or 15g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ¼ tsp or 2g

• Lime juice

  Raw

  2 tbsp or 30g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Onions

  Raw

  2 tbsp chopped or 20g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  2 dash or 0.8g

• Black Beans

  Low Sodium - Great Value

  16 oz or 454g

• Salt

  Table

  ½ tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Pico de Gallo

  Marketside - Walmart

  16 tbsp or 224g

• Monterey cheese

  Low fat - Includes Pepper Jack

  1 cup, shredded or 113g

• Lettuce

  Romaine or cos, raw

  1 ½ cup shredded or 71g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Limes

  Raw

  1 fruit or 67g

Directions

1. In a skillet, cook the ground beef over medium heat, breaking up the meat with a spoon as it cooks, until browned and the grease has evaporated, about 15 minutes.
2. Add the chili powder, cumin, oregano, garlic powder, salt, and pepper and stir to combine. Cook for 5 minutes.
3. While the beef is cooking, cook the rice according to the package instructions. Add the butter and salt to the cooked rice and stir to melt the butter. Stir in the lime juice and cilantro. Keep warm until ready to serve.
4. In a small bowl, stir together the corn, bell pepper, jalapeno, onion, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve (this salsa is best served chilled).
5. In a small saucepan, combine the black beans (and the liquid from the can), salt, and cumin and cook over medium heat for 5 to 10 minutes, until warmed through. Keep warm until ready to serve.
6. Divide the rice, black beans, and corn salsa among 5 bowls. Top as you like with guacamole, pico de gallo, cheese, and lettuce, garnish with the cilantro, and serve with the lime wedges alongside for squeezing over the top.
7. Serve and enjoy!
8. Recipe by: Cassy Joy Garcia (source: https://fedandfit.com/ground-beef-burrito-bowl/)

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