Quick Mexican Beef Rice Bowls Recipe

Introduction

These Quick Mexican Beef Rice Bowls offer a flavorful and satisfying meal that’s perfect for busy weeknights. Packed with seasoned beef, beans, and fresh toppings, they come together quickly without compromising on taste.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely diced
• 1 tsp freshly minced garlic
• 500 g (1 lb 2 oz) lean minced (ground) beef
• 400 g (14 oz) canned black beans, kidney beans or mixed beans
• 2 tsp sweet paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 2 tbsp tomato paste (concentrated puree)
• 400 g (14 oz) canned crushed tomatoes or tomato passata
• ¼ cup (60 ml) water
• 2 cups (370 g) steamed rice
• 1 avocado
• 1 tsp lime juice
• Sea salt flakes, to taste
• Freshly cracked black pepper, to taste
• 1 cup (125 g) grated cheddar
• 1 cup (150 g) grape tomatoes, halved
• ¼ bunch coriander (cilantro), roughly chopped
• 1 jalapeño, sliced (optional)
• Lime wedges

Instructions

1. Step 1: Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until softened.
2. Step 2: Add the minced beef and cook for 4–5 minutes until browned.
3. Step 3: Stir in the beans, sweet paprika, ground cumin, dried oregano, garlic powder, onion powder, sea salt flakes, and black pepper. Mix well to combine.
4. Step 4: Add the tomato paste followed immediately by the crushed tomatoes and water. Bring to a gentle simmer, then cook uncovered over medium–low heat for 12 minutes.
5. Step 5: Meanwhile, mash the avocado in a small bowl with the lime juice, then season with sea salt flakes and freshly cracked black pepper. Set aside.
6. Step 6: Optionally, add 1–2 tablespoons of the sauce to the steamed rice and stir to coat the grains for extra flavor.
7. Step 7: Divide the rice among four bowls. Top each with the Mexican beef mixture, grated cheddar, a spoonful of mashed avocado, halved grape tomatoes, chopped coriander, jalapeño slices if using, and a squeeze of lime.
8. Step 8: Serve immediately and enjoy your vibrant, hearty Mexican beef rice bowls.

Tips & Variations

• For a vegetarian version, substitute minced beef with crumbled tofu or textured vegetable protein and double the beans for extra protein.
• Adjust the jalapeño to your heat preference or omit it for a milder dish.
• Serve with a dollop of sour cream or Greek yogurt for added creaminess.
• Use brown rice or cauliflower rice for a healthier grain alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Keep fresh toppings like avocado and cilantro separate until serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of beans?

Yes, black beans, kidney beans, or mixed beans all work well in this recipe. Drain and rinse canned beans before adding for the best texture.

Is it possible to prepare this recipe ahead of time?

Absolutely. You can make the beef and bean mixture a day ahead and store it in the refrigerator. Reheat before assembling your rice bowls and add fresh toppings just before serving.

Quick Mexican Beef Rice Bowls Recipe

---

★★★★★

5 from 67 reviews

• Author: Aiden
• Total Time: 32 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

These Quick Mexican Beef Rice Bowls are a flavorful and satisfying meal perfect for busy weeknights. Ground beef is simmered with aromatic spices, beans, and tomatoes to create a rich Mexican-style sauce, served over fluffy steamed rice and topped with creamy avocado, cheddar cheese, fresh grape tomatoes, cilantro, and optional jalapeño slices. This hearty dish combines fresh ingredients with bold spices for an easy, crowd-pleasing dinner.

---

Ingredients

Scale 1x2x3x

For the Mexican Beef

• 2 tbsp olive oil
• 1 onion, finely diced
• 1 tsp freshly minced garlic
• 500 g (1 lb 2 oz) lean minced (ground) beef
• 400 g (14 oz) canned black beans, kidney beans or mixed beans
• 2 tsp sweet paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 2 tbsp tomato paste (concentrated puree)
• 400 g (14 oz) canned crushed tomatoes or tomato passata
• ¼ cup (60 ml) water

For Serving

• 2 cups (370 g) steamed rice
• 1 avocado
• 1 tsp lime juice
• Sea salt flakes, to taste
• Freshly cracked black pepper, to taste
• 1 cup (125 g) grated cheddar
• 1 cup (150 g) grape tomatoes, halved
• ¼ bunch coriander (cilantro), roughly chopped
• 1 jalapeño, sliced (optional)
• Lime wedges

---

Instructions

1. Prepare the base: Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the diced onion and freshly minced garlic, cooking while stirring for 2–3 minutes until softened and fragrant.
2. Cook the beef: Add the lean minced beef to the pan and cook for 4–5 minutes until browned evenly, breaking up the meat as it cooks.
3. Add beans and spices: Stir in the canned kidney beans (or chosen beans), sweet paprika, ground cumin, dried oregano, garlic powder, onion powder, sea salt flakes, and freshly cracked black pepper. Mix thoroughly to evenly distribute the spices through the meat mixture.
4. Add tomato elements: Stir in the tomato paste followed immediately by the canned crushed tomatoes or tomato passata. Add ¼ cup (60 ml) of water and bring the mixture to a gentle simmer.
5. Simmer sauce: Reduce the heat to medium–low and cook uncovered for 12 minutes, allowing flavors to meld and the sauce to thicken slightly.
6. Prepare the rice: Steam or cook 2 cups (370 g) of rice according to package instructions. Optionally, stir 1–2 tablespoons of the prepared Mexican beef sauce into the rice to coat the grains and add extra flavor.
7. Mash avocado: In a small bowl, roughly mash the avocado with a fork. Add lime juice along with sea salt flakes and freshly cracked black pepper to taste. Set aside for serving.
8. Assemble bowls: Divide the steamed rice evenly among four bowls. Top each with the Mexican beef mixture, then sprinkle with grated cheddar cheese. Add a dollop of the mashed avocado, halved grape tomatoes, chopped coriander (cilantro), and optional jalapeño slices. Finish with a squeeze of lime and serve immediately.

Notes

• Use lean minced beef for a healthier option and to reduce excess fat in the dish.
• Adjust the spice level by including or omitting the jalapeño slices according to your preference.
• To save time, cook the rice ahead of time or use pre-cooked rice.
• This recipe can be doubled easily for larger gatherings.
• For a vegetarian version, substitute the beef with cooked lentils or plant-based mince.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Keywords: Mexican beef rice bowls, quick dinner, ground beef recipe, Mexican dinner, one-pan meal, easy weeknight dinner, spicy beef bowl