If bold, smoky flavors and customizable family meals are your kind of thing, these Chipotle Beef Burrito Bowls are sure to become a regular in your rotation. Packed with tender, spiced ground beef, black beans, rice, and colorful toppings, this meal brings together everything we love about burritos—but without the tortilla. Each bowl is a perfect balance of hearty protein, satisfying carbs, and fresh toppings, and best of all, it’s easy to make and a total crowd-pleaser.
I started making these burrito bowls on busy weeknights when I wanted something wholesome, fast, and filling. Ground beef is always a freezer staple, and with just a few pantry spices and some canned goods, you can build an incredibly flavorful base in under 30 minutes.
What really sets this recipe apart is the smoky chipotle flavor—it gives the beef a little heat, a lot of depth, and that irresistible burrito shop flavor at home.
Kids love building their own bowls and choosing their favorite toppings, and I love that I can keep the components healthy, satisfying, and completely adaptable to what we have on hand. Whether you’re feeding a hungry family, meal prepping for the week, or just craving something better than takeout, these chipotle beef burrito bowls are the answer.
What You’ll Need
For the Chipotle Beef:
- 1 pound ground beef (85% lean recommended)
- 1 tablespoon olive oil
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tablespoon adobo sauce (from the chipotle can)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- ¼ cup water or beef broth
For the Bowl Base:
- 2 cups cooked white rice, brown rice, or cauliflower rice
- Juice and zest of 1 lime
- 1 tablespoon chopped fresh cilantro
- Pinch of salt
Optional Toppings:
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- Diced tomatoes or pico de gallo
- Shredded cheddar or Monterey Jack cheese
- Diced avocado or guacamole
- Sour cream or plain Greek yogurt
- Jalapeño slices
- Hot sauce or extra chipotle sauce
- Tortilla chips
- Lime wedges
Pro Tips
- Use just one chipotle pepper for mild heat—add more for spicier beef.
- Let the beef simmer briefly after adding tomato paste and chipotle for a richer, deeper flavor.
- Warm your beans and corn for a more cohesive bowl and better texture.
- Cook extra rice and freeze leftovers in single portions for fast meals later.
- Serve toppings family-style so everyone can build their own bowl just the way they like it.
Tools You’ll Need
- Large skillet
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Saucepan or rice cooker (for rice)
- Serving bowls
Substitutions & Variations
Low Carb: Serve over cauliflower rice or shredded lettuce for a lower carb version.
Vegetarian: Use lentils or meatless ground in place of beef.
No Chipotles? Add ½ teaspoon chipotle powder or chili powder instead.
Cheesy Variation: Stir shredded cheese into the hot beef mixture for a creamy twist.
No Rice? Try quinoa, farro, or tortilla chips for a crunchy, deconstructed nacho-style bowl.
Make-Ahead Tips
- Cook the chipotle beef and rice up to 3 days in advance and store in the fridge.
- Chop toppings like tomatoes, jalapeños, or cilantro ahead and keep refrigerated.
- Build bowls in meal prep containers for grab-and-go lunches throughout the week.
- Freeze leftover beef in airtight containers for up to 2 months.
How to Make Chipotle Beef Burrito Bowls
Step 1: Make the Cilantro Lime Rice
In a large bowl, combine cooked rice with lime juice, zest, chopped cilantro, and a pinch of salt. Set aside and keep warm.
Step 2: Cook the Chipotle Beef
Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat. Stir in chipotle pepper, adobo sauce, spices, tomato paste, and water. Simmer for 5–7 minutes until thickened and well combined.
Step 3: Prepare Additional Toppings
Warm the black beans and corn in the microwave or in a small saucepan. Slice avocado, chop tomatoes, and prepare any other toppings you’d like.
Step 4: Assemble the Bowls
Scoop cilantro lime rice into bowls, top with a generous serving of chipotle beef, and add beans, corn, avocado, cheese, salsa, and sour cream. Garnish with cilantro and lime wedges.
Leftovers & Storage
- Store each component in separate containers in the fridge for up to 4 days.
- Reheat beef and rice before assembling for best texture and flavor.
- Freeze extra chipotle beef in freezer bags or containers for future meals.
- Use leftovers for tacos, nachos, or stuffed peppers.
Final Thoughts
These Chipotle Beef Burrito Bowls are a delicious way to enjoy all your favorite Tex-Mex flavors in one easy, balanced meal. They’re filling, flexible, and packed with smoky goodness from the chipotle and spices. Whether you’re cooking for the whole family or meal prepping for the week, this recipe delivers flavor, nutrition, and plenty of opportunities to customize. Try it out and let me know how your family builds their perfect bowl—I’d love to hear what toppings are a hit at your table!