Chipotle Beef Bowl
Creamy, smoky, and loaded with big, comforting flavors, this Chipotle Beef Bowl is the weeknight winner you didn’t know you needed.
Servings: 4 servings
Equipment
- Medium Pot
- Large Skillet
- Small Bowl
Ingredients
Ingredients
- 1 lb Ground beef, 85% lean
- 1 tbsp Olive oil, divided 1 tbsp for beef, 1 tbsp for peppers
- 1 tbsp Chipotle chili powder
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 1/2 tsp Smoked paprika
- 1/2 tsp Salt Adjust to taste
- 1/4 tsp Pepper Adjust to taste
- 1 cup Jasmine or brown rice Specify which you're using
- 2 cups Water For cooking rice
- 1 pinch Salt For rice, about 1/8 tsp
- 1 medium Red bell pepper Sliced into thin strips
- 1/2 cup Sour cream Room temperature
- 1 tbsp Chipotle sauce Adobo sauce from canned chipotles works well
- 1 tbsp Lime juice Freshly squeezed
- 1 medium Avocado Sliced or diced, ripe
- 1/2 cup Corn Fresh or thawed frozen
- 1 medium Tomato Diced
- 1/2 cup Shredded cheese Cheddar or Monterey Jack
- 2 tbsp Fresh cilantro Chopped, for garnish
Instructions
- Rinse the rice under cold water until the water runs clear. In a medium pot, combine 1 cup rice and 2 cups water with a pinch of salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer: 15 minutes for white jasmine rice or 40 minutes for brown rice. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef. Use a spatula to break it apart and cook until browned and no longer pink, about 6–8 minutes.
- Drain excess fat if desired. Stir in 1 tbsp chipotle chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp smoked paprika, and salt and pepper to taste. Cook for another 3–4 minutes, stirring so the spices bloom and coat the beef. Taste and adjust seasoning.
- In a separate skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the sliced red bell pepper and a small pinch of salt and pepper. Sauté for 5–7 minutes, stirring occasionally, until peppers are tender and slightly caramelized. Remove from heat.
- In a small bowl, whisk together 1/2 cup sour cream, 1 tbsp chipotle sauce, and 1 tbsp lime juice until smooth. Taste and add more chipotle sauce or a squeeze of lime if you want extra heat or brightness.
- To assemble bowls: divide the cooked rice among bowls as the base. Top with seasoned chipotle beef, sautéed peppers, avocado slices, corn, diced tomato, and shredded cheese. Drizzle with the chipotle crema and garnish with chopped cilantro. Serve immediately.
Notes
This bowl is irresistible for its bold smoky flavor, budget-friendly nature, and topping variety. Perfect for busy weeknights or casual weekend feasts.