Easy Chicken Burrito Bowls with Crispy Tortilla Strips Recipe
This Burrito Bowl recipe combines flavorful seasoned ground beef, zesty rice, sautéed corn and black beans, creamy avocado, and crispy fried tortilla strips for a deliciously balanced Mexican-inspired meal that's perfect for a family dinner or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Halal
Ingredients
Tortilla Strips
- 2 (8-inch) flour tortillas (taco size)
- ½ cup vegetable oil
- 1/8 teaspoon salt
Avocado Mash
- 1 ripe avocado
- 2 teaspoons lime juice
- 1/8 teaspoon salt
Rice
- 3 cups cooked rice
- 3 tablespoons butter (melted)
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- 1/3 cup cilantro (roughly chopped)
- 1 teaspoon salt (optional, if rice not seasoned)
Corn and Beans
- 1 tablespoon reserved oil from frying tortillas
- 1 cup whole kernel sweet corn (drained and rinsed)
- 1 cup black beans (drained and rinsed)
- 2 jalapeno peppers (seeded and diced)
- 1-2 teaspoons hot sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
Beef Mixture
- 1 lb. ground beef
- ½ cup white onions (diced)
- 4 cloves garlic (minced)
- 1 oz. packet taco seasoning (or homemade equivalent)
- 2/3 cup water
Assembly & Garnishes
- 2 Roma tomatoes (diced)
- 1 cup shredded Mexican cheese blend (Cheddar and Monterey Jack)
- 4 oz. sour cream
- Cilantro for garnish
Instructions
- Prepare the Toppings: Cut the tortillas into ½-inch strips. In a 10-inch nonstick skillet, heat vegetable oil over medium-high heat. Fry tortilla strips in batches until golden, about 1 minute per side, using tongs for safety. Transfer strips to a plate, sprinkle with salt, and set aside. Reserve 1 tablespoon oil for later use, discarding the rest.
- Mash the Avocado: Slice the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add lime juice and salt, then mash with a fork until creamy but slightly chunky. Cover with plastic wrap and set aside at room temperature.
- Prepare the Rice: In a bowl, combine the cooked rice with melted butter, lime juice, ground cumin, chopped cilantro, and salt if needed. Mix well and cover to keep warm.
- Sauté the Corn and Beans: Using a large skillet, heat the reserved 1 tablespoon oil over medium-high heat. Add corn and cook for 4-5 minutes, stirring occasionally. Lower heat to medium, then add black beans, diced jalapenos, hot sauce, garlic powder, onion powder, and salt. Stir to combine and cook for another 2 minutes until heated through. Transfer to a bowl and cover with foil to keep warm.
- Cook the Beef: In the same skillet, add ground beef and diced onions. Cook over medium-high heat, crumbling the beef, for 7-10 minutes until browned and cooked through. Drain excess grease. Add minced garlic and taco seasoning, then stir in 2/3 cup water. Bring to a boil and cook until thickened, then reduce heat and simmer for 1 minute. Remove from heat.
- Assemble the Bowls: Divide ¾ cup of the seasoned rice into each serving bowl. Top with a scoop of the warm corn and bean mixture, followed by the beef mixture.
- Garnish and Serve: Sprinkle diced tomatoes and shredded cheese over each bowl. Add a scoop of the avocado mash and a dollop of sour cream. Top with crispy fried tortilla strips and extra cilantro if desired. Serve immediately.
Notes
- For flavorful rice, cook long-grain white rice with chicken broth and a bit of lime zest for added zest before mixing with other ingredients.
- You can make your own taco seasoning by combining chili powder, paprika, cumin, garlic powder, onion powder, oregano, cayenne, salt, and black pepper.
- The fried tortilla strips add a wonderful crunch; handle carefully while frying to avoid oil splatter.
- This recipe can be adapted with ground turkey or chicken for a leaner option.
- Adjust the amount of jalapeno and hot sauce based on your preferred spice level.
