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Beef Burrito Bowl with Avocado-Lime Crema

Texas Beef Council | January 14, 2026

Ingredients

  • 1 lb. Ground Beef
  • Olive oil spray
  • 1 large bell pepper, seeded and thinly sliced (color of your choice)
  • 1/2 medium white onion, thinly sliced
  • 1/4 cup fresh lime juive, divided
  • 1 Tbsp. finely chopped cilantro
  • 3/4 tsp. kosher salt, divided
  • 1 Tbsp. chili powder
  • 1 Tbsp. garlic powder
  • 1/2 Tbsp. paprike
  • 1 (15oz) can pinto beans, rinsed and drained
  • 1/4 cup red or green salsa
  • 1 large ripe but firm avocado, diced and divided
  • 1/4 cup nonfat plain Greek yogurt
  • 2 large romaine hearts, spring mix, or spinach
  • 2 cups cooked brown rice, warmed
  • 1 cup pico de gallo
  • 1/4 cup crumbled queso fresco

Directions

Step 1     
In a larger skillet, cook beef over MEDIUM-HIGH heat until browned and cooked through, 6-8 minutes. Transfer to a large bowl.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

Step 2  
Spray skillet with oil, add peppers and onions and continue cooking until golden brown and tender, 5-7 minutes more. Return beef to the skillet, stir in 2 Tbsp. limes juice, cilantro, 1/2 tsp. salt, chili powder, garlic powder, cumin, and paprika; stir to combine.

Step 3
Meanwhile, toss together beans and salsa in a small pot and warm over MEDIUM-LOW heat.

Step 4

In a medium bowl, mash together half of the avocado with yogurt, remaining 2 Tbsp. lime juice, 1/4 tsp. salt, and 2 Tbsp. water to make an avocado crema.


Step 5
Arrange romaine in four bowls. Spoon over the beef and pepper mixture, beans, rice, pico de gallo, and remaining diced avocado. Then scatter the queso fresco over the top. Serve with avocado crema drizzle.


Original Recipe from our friends at the Texas Beef Council linked here.