Quick Mexican Beef Rice Bowls

I love the fresh, fun flavours that Mexican-inspired recipes bring to my kitchen and I make them at least once a week. They give me holiday vibes, especially when teamed with a huge squeeze of lime and a side of margaritas! These Quick Mexican Beef Rice Bowls are like a fast version of what is known here in Australia as chilli con carne or chilli. These bowls are so quick and easy to make with the simplest of ingredients, yet are packed with flavour, in a rich, luscious sauce, served with all of your favourite Mexican sides.

This is the ultimate versatile Mexican beef recipe, perfect for piling on top of nachos, stuffing into burritos or tacos or serving over rice. You could also make this recipe completely vegetarian by swapping the minced (ground) beef for an additional two cans of black beans, kidney beans or mixed beans. If this isn’t already sounding amazing, you can also make this meal ahead of time, ready for when you need it, which in my opinion is the ultimate form of self-care when life gets busy!

Can I prepare my salad ingredients ahead of time?

Yes! Prepare your salad ingredients ahead of time by chopping them up and refrigerating them in an airtight container or reusable sandwich bag for up to 3 days. Tuck a sheet of paper towel into the container or bag to help absorb moisture and maximise freshness.  

What other vegetables or ingredients can I add to my Mexican Beef?

Try adding the following ingredients to the beef mixture: corn, finely diced capsicum (bell pepper), grilled zucchini (courgette), finely diced tomatoes. 

What other sides can I serve with Mexican Beef?

Corn, avocado cubes, shredded cabbage, shredded iceberg lettuce, quinoa, corn chips, sour cream, sweet potato mash or guacamole are all great options!

Quick Mexican Beef Rice Bowls

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5 from 7 reviews

A delicious, all-natural Mexican seasoning is what takes these Quick Mexican Beef Rice Bowls to another level! Super quick and easy to prepare, this meal will quickly become a weeknight dinner staple!

• Total Time: 30 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

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 cracked black pepper
• 2 tbsp tomato paste (concentrated puree)
• 400 g (14 oz) canned crushed tomatoes or tomato passata
• ¼ cup (60 ml) water

To serve

• 2 cups (370 g) steamed rice
• 1 avocado
• 1 tsp lime juice
• Sea salt flakes, to taste
• 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

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Instructions

To make the Mexican Beef

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. Add the beef and cook for 4–5 minutes until browned.
3. Add the kidney beans, spices, salt and pepper. Stir to combine.
4. Stir through the tomato paste followed immediately by the crushed tomatoes. Bring to a gentle simmer and cook over medium–low heat, uncovered, for 12 minutes.

To serve

1. Add 1–2 tablespoons of the sauce to the rice and stir to combine so that the grains are coated (this step is optional but gives a lovely boost of flavour to the rice).
2. In a small bowl, mash the avocado roughly with a fork, add the lime juice and salt and pepper to taste. Set aside.
3. Divide the rice among four bowls. Top with the Mexican beef, shredded cheese, a dollop of the mashed avocado, the grape tomatoes, fresh coriander, jalapeño slices and a squeeze of lime. Serve immediately.

Equipment

Large Wooden Spoon

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Staub Chistera

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Notes

MAKE AHEAD

This Quick Mexican Beef Bowl is the perfect recipe to make ahead of time, ready for when you need it. Refrigerate the beef mixture for up to 3 days in an airtight container, or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.

LEFTOVERS

Store Mexican Beef Bowl leftovers for up to 3 days in an airtight container. Freeze the beef mixture for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main dish
• Method: Pan, skillet, frying pan
• Cuisine: Mexican