Chipotle Beef Burrito Bowls

I’m totally in love with these Chipotle-inspired beef burrito bowls—they’re a warm, satisfying meal featuring tender shredded beef over fluffy cilantro-lime rice, topped with all the best fixings.

Why I’ll Love This Recipe

I love how meal-prep friendly these bowls are. The slow-braised beef is rich, smoky, and ready to layer over rice and toppings, making it a go-to for busy weeknights. Plus, the recipe is customizable, healthy, and full of bold flavors—I always enjoy building my bowl just the way I want it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chipotle Beef

• neutral oil

• beef chuck roast

• onion (yellow or other)

• garlic

• ancho chile powder

• ground cumin

• dried Mexican oregano

• canned chipotle peppers + adobo sauce

• fire-roasted tomatoes

• beef broth

• fresh bay leaves

Bowl Ingredients

• neutral oil

• bell peppers

• red onion

• steamed white rice

• lime zest & juice

• fresh cilantro

• black beans

• fresh corn salsa

• guacamole

• shredded lettuce

• sour cream

Directions

Here’s how I bring it all together:

1. Prep and sear the beef
   I cut the beef into 2–3″ cubes, season with salt and pepper, then sear in oil in a Dutch oven until browned. I work in batches and transfer the beef to a plate.

2. Sauté onions and build flavor
   I add onions to the pot, cook for 3–4 minutes, then stir in garlic and spices for a minute more. Next, I add chipotle peppers, adobo sauce, and fire-roasted tomatoes; I bring it all to a simmer.

3. Add liquid and braise
   I pour in beef broth, toss in bay leaves, return the beef, cover, and braise in a preheated oven at 325 °F (163 °C) for 3–3½ hours until the beef is tender.

4. Rest and shred
   I let the beef rest in its juices for 20 minutes, then shred and adjust seasoning with salt and pepper.

5. Prep rice and veggies
   I sauté bell peppers and onion until soft, then fluff rice with cilantro, lime zest, and juice.

6. Assemble the bowls
   I layer bowls with cilantro-lime rice, shredded beef, sautéed peppers and onions, black beans, then top with corn salsa, guacamole, and shredded lettuce.

Servings And Timing

• Servings: 6–8 bowls

• Prep time: 20 minutes

• Cook time: 3 hours (oven braising)

• Total time: About 3 hours 20 minutes

Storage/Reheating

I usually store components separately—this keeps things fresh and lets me assemble bowls right before eating.

• Refrigerator: Store shredded beef (in its juices) in an airtight container for up to 5 days. Keep other components separated too.

• To reheat: Warm rice, meat, beans, and veggies in the microwave, then assemble and garnish just before serving.

FAQs

1. What Cut Of Beef Works Best?

I use a well-marbled beef chuck roast—it’s perfect for long, slow braising and becomes melt-in-your-mouth tender.

2. Can I Make The Beef In A Slow Cooker Instead Of The Oven?

Yes! I still sear the beef first for more flavor, then add onions, spices, tomatoes, broth, chipotle, and bay leaves to the slow cooker. Cook on high for 4 hours or low for 8 hours until it shreds easily.

3. What If I Want To Cook It On The Stovetop?

That works too! After building the sauce, I simmer the beef on low, covered, for about 2 hours, then remove the lid and simmer until tender and shreddable.

4. Can I Use Brown Rice Or Another Grain Instead Of White Rice?

Absolutely! I often swap in brown rice or cauliflower rice for added fiber or lower carbs. Just adjust cooking times as needed.

5. How Can I Make This Meal Prep Even Easier?

I prep the beef and rice ahead of time, then store everything separately. When it’s time to eat, I just reheat, assemble, and add fresh toppings—easy, nutritious, and delicious.

Conclusion

I genuinely adore this recipe. It delivers a rich, smoky, and soulful meal that feels like Chipotle but made with love at home. It’s perfect for meal prep or dinner any night of the week—and customizing your bowl is half the fun!

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