Slow-Cooker Mexican Beef and Bean Burrito Bowls

These slow-cooker burrito bowls are the perfect weeknight meal. They're easy to make, packed with flavor, and can be customized to your liking. Plus, they're a great way to use up leftover ground beef and beans.

The idea for these burrito bowls came to me one night when I was trying to figure out what to make for dinner. I had some leftover ground beef and beans in the fridge, and I wanted to use them up. I also had a can of diced tomatoes, a can of corn, and a can of green chiles in the pantry. I threw all of the ingredients into the slow cooker and let it cook on low for a few hours. When it was done, I served it over rice with some shredded cheese and sour cream. It was so good, and it was so easy to make.

Prep time: 15 | Cook time: 120 | Serves: 4

Ingredients

• 1 pound ground beef
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (4 ounce) can diced green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large skillet, brown the ground beef over medium heat. Drain off any excess fat.
2. Add the black beans, corn, tomatoes, green chilies, chili powder, cumin, salt, and black pepper to the skillet. Stir to combine.
3. Bring to a simmer and then reduce heat to low. Simmer for 1 hour, or until the beef is cooked through and the sauce has thickened.
4. Serve over rice or your favorite toppings.

Why It Works

• The slow cooker does all the work for you.
• The beef and beans are cooked until they're tender and flavorful.
• The sauce is thick and flavorful, thanks to the tomatoes, corn, and green chiles.
• The burrito bowls are customizable to your liking. You can add any toppings you want, such as cheese, sour cream, salsa, or guacamole.