The BEST low-cal burrito bowls, perfect for a lazy week-night meal or a meal-prep Sunday!
Ingredients
- 1 cup uncooked white rice
- 1 cup cooked ground beef
- 1 large white onion
- 1/3 yellow bell pepper
- 1/3 green bell pepper
- 1/3 orange bell pepper
- 1/3 red bell pepper
- 1/2 clove garlic
- 1 medium vine tomato
- 1 tablespoon butter
- 1 packet taco seasoning
- 1/3 head iceberg lettuce, shredded
- Salsa (serving size)
- Shredded cheese (serving size)
- Sour cream (serving size)
- Cook the rice according to package instructions using 1 cup of uncooked rice. Set aside once finished.
- Heat a large pan over medium heat and add the butter. Once melted, add the onion and bell peppers. Sauté until softened, about 5 to 7 minutes.
- Add the garlic and cook for another 30 seconds until fragrant.
- Add the ground beef to the pan and cook until browned. Stir in the taco seasoning and cook for another 1 to 2 minutes until everything is well combined.
- Remove from heat and stir in the diced tomato.
- To assemble the bowls, divide the cooked rice evenly between four bowls. Top each with the beef and vegetable mixture.
- Finish each bowl with shredded lettuce, salsa, cheese, and sour cream.
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