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Beef Enchilada Bowls - A Cozy, Flavor-Packed Weeknight Meal

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 1 pound (450 g) ground beef (80–90% lean works well)
  • 1 tablespoon olive oil (if your beef is very lean)
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 bell pepper (any color), diced
  • 1 cup canned black beans, drained and rinsed (optional but recommended)
  • 1 1/2 cups red enchilada sauce (store-bought or homemade)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 2 cups cooked rice (white, brown, or cauliflower rice)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1/2 lime
  • Optional toppings: sliced avocado, pickled jalapeños, sour cream or Greek yogurt, diced tomatoes, corn, shredded lettuce, green onions, hot sauce

Instructions

  • Cook the rice. Prepare your rice according to package directions. If using cauliflower rice, sauté it in a little oil with salt and pepper until tender, about 5 minutes.
  • Brown the beef. Heat a large skillet over medium-high. Add olive oil if your beef is lean. Cook the ground beef, breaking it up with a spoon, until browned and no longer pink, 5–7 minutes. Drain excess fat if necessary.
  • Sauté aromatics. Add onion and bell pepper to the skillet. Cook until softened, about 4–5 minutes. Stir in garlic and cook 30 seconds, until fragrant.
  • Season it right. Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat the beef and veggies so the spices bloom in the warm pan.
  • Add beans and sauce. Stir in black beans and pour in the enchilada sauce. Bring to a gentle simmer and cook 3–5 minutes, until the sauce thickens slightly and everything is coated.
  • Finish with lime and cilantro. Turn off the heat. Stir in lime juice and half the cilantro for a fresh lift.
  • Melt the cheese. Sprinkle cheese over the beef mixture. Cover the skillet for 1–2 minutes to melt, or stir it in if you’d rather have it mixed throughout.
  • Assemble the bowls. Spoon warm rice into bowls. Top with a generous scoop of the cheesy beef mixture. Add your favorite toppings: avocado, jalapeños, sour cream, tomatoes, corn, lettuce, extra cilantro, and a dash of hot sauce.
  • Taste and adjust. Finish with a pinch of salt, a squeeze of lime, or another drizzle of enchilada sauce if you like it extra saucy.