Healthy burrito bowls made with ground beef, brown rice, old elpaso taco seasoning and sauce.  An easy mid week meal that is filling and makes for great leftovers to take to work the next day.



  • 500 grams/1 pound Minced – ground beef, chicken, or turkey
  • 1 tablespoon Olive oil
  • 1 medium onion
  • 1 tablespoon Garlic – crushed
  • 400 gram can of Black beans
  • 1 packet of Elpaso Burrito seasoning
  • 1 cup tap water
  • 1 jar Elpaso Taco sauce


  • 1 ½ cups Cooked brown rice


  • 2 cups Iceberg lettuce – finely chopped
  • 8 Cherry tomatoes – quartered
  • 1 small red onion – finey diced
  • 1 cup Corn kernals – from a can is fine
  • ½ cup cucumber – chopped small
  • 1 medium Avocado
  • ½ cup Grated cheese


  • Sour Cream


  • The Meat: Heat a medium sized pan/skillet, on high temperature on the stove. Add the olive oil, onion and garlic and stir with a spatula until onion becomes translucent.
    500 grams/1 pound Minced,1 tablespoon Olive oil,1 medium onion,1 tablespoon Garlic
  • Break up the ground meat and stir it into the garlic mixture with the spatula, browning the meat off.
  • Measure 1 cup tap water and add the burrito seasoning, stirring it into the water. Pour over the meat and stir through.
    1 packet of Elpaso Burrito seasoning,1 cup tap water
  • Add ¼ cup of Taco Sauce to the meat and stir through. Rinse and drain the black beans so all the liquid is gone. Add the beans to the meat and stir through.
    400 gram can of Black beans,1 jar Elpaso Taco sauce
  • The Salsa: All the quartered tomatoes, diced red onion, corn, cucumber and avocado to a bowl, and sprinkle with a little salt and pepper. Mix to combine. A squeeze of lemon juice is optional.
    2 cups Iceberg lettuce,8 Cherry tomatoes,1 small red onion,1 cup Corn kernals,½ cup cucumber
  • Assembly: In each bowl, lay the finely chopped cabbage, followed by ½ cup cooked brown rice, then ¼ of the meat mixture, a couple of tablespoons of taco sauce, then some salsa, followed by a little grated cheese. Sour cream optional.