This Crock Pot Beef and Rice Burrito Bowl is an easy slow cooker dinner with seasoned beef, rice, beans, salsa, tortillas, and melty cheese!
Easy Burrito Bowl Recipe
If your family loves burritos like mine, then this Crock Pot Beef and Rice Burrito Bowl is the perfect recipe for you! It’s got all the flavors of a burrito but in an easy to assemble casserole.
Why isn’t my rice cooking?
First question to ask is, are you opening the lid? If you’re opening the lid to constantly check on the food or stir, you’re releasing the steam that helps cook the rice. Leave the lid alone and resist the temptation to check on it. Unless a recipe says to stir halfway through, slow cookers need that lid on. The whole point is to get it started then leave it to cook so if you keep lifting a lid to look, you are making things worse.
Also, letting the dish rest after cooking gives the rice a bit of extra time to soak up the liquid. If the rice is still firm at the end of the cooking time, add about a half cup of water or broth, gently stir, cover, and cook for another 30-45 minutes until the rice is tender.
If you find that the edges are done but the middle needs more time, give it all a good stir and move it all around so the cooked stuff can make room for the stuff that needs more cooking time.
I cannot express enough how difficult it is to give times for slow cooker recipes these days because there are so many types now. When I first started this recipe site, there was one kind (just in two different shapes; round and oval) They all had ceramic inserts and had four settings max (low, high, keep warm and off.) It was much easier to give cooking times because they were standardized. Now, there are a million different shapes and kinds and different material inserts. Some have 30 different functions. There is just no way to give cooking times for ALL of these slow cookers. You just need to know YOUR particular slow cooker. Does it cook quickly? Does it run hot? That is why you see a range of cooking times nowadays for slow cooker recipes. We do our best based on the one we use to test a recipe but you may have to adjust based on your appliance.
These Burrito Bowls are not spicy, but, if you want to add a little heat, add in some jalapeños or diced green chiles.
I don’t see why not. If you like corn tortillas I don’t see why you couldn’t use them. I haven’t personally tested that substitution but I can’t see why they wouldn’t work.
Brown rice always requires more liquid than white rice so you wouldn’t be able to substitute brown rice without adding additional liquid (or using less rice). I have not tested this with brown rice so I can’t give you an exact liquid amount unfortunately. Keep in mind, the salsa is adding liquid to this as well.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of broth if needed to loosen the rice mixture.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- ground beef– ground turkey or ground chicken both work well as substitutes.
- small yellow onion – if you don’t like as much onion, you can just use half of the onion or leave it out altogether.
- packet taco seasoning– you can use low or no sodium options and if need to control the ingredients better, you can use some Homemade Taco Seasoning.
- uncooked long-grain rice– You can substitute instant rice if needed. Instant rice absorbs less liquid and cooks faster, so the final dish may be slightly saucier than when using regular long-grain rice.
- low sodium beef broth– I like to stick to low sodium for this since it can get salty quickly with all of the other ingredients that you’re using. If you’re ever worried about salt intake, use low sodium options, no sodium options, or homemade versions to control the sodium.
- black beans– drained and rinsed. You can swap the black beans for pinto beans or refried beans depending on what you prefer.
- corn – don’t like corn? Leave it out.
- salsa – I like Herdez mild salsa. Use your favorite salsa. This adds a lot of flavor so it is important to use one you like.
- small flour tortillas – I used the 6-inch tortillas and just cut them into strips or squares so they soften evenly while cooking. You could use corn tortillas if you like.
- shredded Mexican-blend cheese – you can grab a bag of store-bought or shred your own.
NOTE: If you find that your rice is still not fully cooked after the allotted time, pour in about ½ cup water or broth and gently stir it in. Cover and cook for an additional 30-45 minutes. Once rice is fully cooked and tender, sprinkle shredded cheese evenly over the top. Cover and allow the cheese to melt fully (usually about 10-20 minutes.) Then scoop and serve with optional toppings.
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