Chipotle Beef and Bean Bowls
Chipotle Beef and Bean Bowls
A smoky chipotle seasoned ground beef and bean topping, easily made in a skillet, is the centre of these hearty bowls. Customize the veggies and toppings for each family member; add shredded lettuce, chopped sweet peppers or fresh tomatoes. Make the beef and beans ahead to quickly reheat and assemble these bowls in just minutes for a hearty weekday dinner or lunch.
Ingredients
1 can (19 oz/540 mL) black beans, drained and rinsed
¼ tsp (1 mL) salt
½ cup (125 mL) chipotle barbecue sauce
½ cup (125 mL) no-salt-added beef broth or waterBowls3 cups (750 mL) cooked rice, warmed
1 cup (250 mL) corn kernels (thawed frozen or drained canned)
½ cup (125 mL) shredded Tex-Mex blend cheese
1 cup (250 mL) storebought guacamole (or 1 avocado, diced)
½ cup (125 mL) salsa
Tortilla chips
Chopped fresh cilantro or green onions
Directions
1. Chipotle Beef: Cook ground beef over medium-high heat in large skillet, stirring and breaking up beef into small chunks with the back of a spoon, for 8 to 10 minutes or until thoroughly cooked. Drain, if necessary.
2. Stir in beans, salt, barbecue sauce and broth; bring to boil, stirring. Reduce heat and simmer for about 5 minutes, stirring occasionally, until flavours are blended and liquid is almost evaporated. Remove from heat and keep warm.
3. Bowls: Divide rice between 4 serving bowls. Sprinkle with corn and cheese. Spoon Chipotle Beef on top. Dollop with guacamole and salsa. Serve with tortilla chips and sprinkle with cilantro.
Notes
The Chipotle Beef can be made ahead. Let cool and transfer to an airtight conainer; refrigerate for up to 3 days or freeze for up to 3 months. Thaw, if necessary, then reheat in a skillet over medium heat, stirring, until hot (add a little water, if necessary to moisten).
