Skillet Burrito Bowl Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Skillet Burrito Bowl Recipe). I really like taco and burrito bowls and wanted to make something that was quick and easy at home. My husband and I really like how this turned out! Spoon into bowls and top with sour cream, crushed tortilla chips, lettuce, etc.

Brief

Prep 10 mins

Cook: 5 mins

Total: 15 mins

Servings: 4

Yield: 4 servings

Skillet Burrito Bowl Recipe

Ingredients

1 tablespoon vegetable oil

1 pound ground beef

1 tablespoon fajita seasoning

1 (15 ounce) can pinto beans

drained and rinsed

1 (8 ounce) jar salsa

1 cup cooked brown rice

½ cup shredded Mexican cheese blend

Presidente Margarita

World Cuisine

Directions

Step 1

Heat oil n a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly 5 to 10 minutes; drain and discard grease. Stir fajita seasoning into ground beef until evenly coated.

Step 2

Mix pinto beans salsa and brown rice into ground beef mixture; top with Mexican cheese blend.

Nutritional Information

Skillet Burrito Bowl Recipe

Servings Per Recipe:4

Calories: 471.7

% Daily Value *

Protein: 28.1g 56%

Carbohydrates: 28g 9%

Dietary Fiber: 5.2g 21%

Sugars: 1.9g

Fat: 27.5g 42%

Saturated Fat: 11.5g 57%

Cholesterol: 85.8mg 29%

Vitamin A Iu: 379IU 8%

Niacin Equivalents: 10.1mg 77%

Vitamin B6: 0.4mg 26%

Vitamin C: 1.7mg 3%

Folate: 55.9mcg 14%

Calcium: 168.4mg 17%

Iron: 3.5mg 20%

Magnesium: 65.6mg 23%

Potassium: 634.1mg 18%

Sodium: 855.5mg 34%

Thiamin: 0.2mg 17%

Calories From Fat: 247.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.