Quick Ground Beef Bowl

4.15 from 7 votes

I've been on the hunt for tasty, impromptu meals over the last few months and this Quick Ground Beef Bowl is the latest discovery. So good!

Prep Time5

Cook Time15

Servings:

Calories: 491kcal

Author: Mexican Please

Ingredients

For the Ground Beef:

1 lb. ground beef
1/2 small onion
2 garlic cloves
1-2 chipotles in adobo
1-2 tablespoons adobo sauce from the can
1 tablespoon chile powder (optional)
2-3 teaspoons Mexican oregano
1/4 teaspoon cumin
3/4 teaspoon salt (plus more to taste)
freshly cracked black pepper
splash of water

For the Salsa de Aguacate (optional):

1 avocado
1/2 garlic clove
juice of 1 lime
4-5 sprigs cilantro
1/4 teaspoon salt
1/4 cup water

Other fixings:

2-3 cups cooked rice
crumbled tortilla chips
freshly chopped cilantro
diced pickled onions
final squeeze of lime

Instructions

I had leftover white rice so I just warmed it up before serving, but if you want to cook rice from scratch just add 1 cup rice to a saucepan along with a glug of oil. Cook over medium heat until the rice is turning light brown and opaque, then add 2 cups of stock or water and 1/2 teaspoon salt. Combine well, bring to a boil, then reduce heat to a simmer and let cook, covered, until all the liquid is absorbed.
To make the Salsa de Aguacate, simply add the following ingredients to a blender or food processor: the flesh of a single avocado, 1/2 peeled garlic clove, 4-5 sprigs cilantro, juice of 1 lime, 1/4 cup water, and 1/4 teaspoon salt. Combine well. If it's not combining readily simply add another splash of water.
For the Ground Beef, start by cooking a finely chopped 1/2 onion in a glug of oil. Once the onion has softened you can add the pound of ground beef, stirring regularly and cooking until it is browned. Once browned you are welcome to drain off any fat if you want. Add 2 minced garlic cloves and cook for 30-60 seconds, and then add the remaining ingredients: 1-2 diced chipotles in adobo, 1-2 tablespoons adobo sauce from the can, 1 tablespoon chile powder (optional), 1/4 teaspoon cumin, 2-3 teaspoons Mexican oregano, 3/4 teaspoon salt, freshly cracked black pepper, and a splash of water. Combine well over medium heat and then take a final taste for seasoning. I added another generous pinch of salt and Mexican oregano to this batch. Note: I usually scrape out the seeds of the chipotles but you can consider this optional.
Once the ground beef was cooked and the rice was warm I started building the bowls. Keep in mind that the final fixings are optional so feel free to use what you have available! For this batch I started with a bottom layer of white rice and then topped with: the ground beef, crumbled Queso Fresco, freshly chopped cilantro, crumbled tortilla chips, diced pickled onions, plenty of Salsa de Aguacate, and a final squeeze of lime. Serve immediately.
Store leftovers in the fridge and tomorrow you can make an impromptu meal using the leftovers of this impromptu meal :)

Nutrition