Ingredients
Equipment
Method
Cook the seasoned meat
- Cook the ground beef in a skillet over medium-high heat, breaking it apart as it browns, about 8 minutes, until no longer pink. Drain excess fat and stir in the chipotle sauce.
- Season with salt and pepper to taste, then keep the meat warm while you heat the vegetables.
Warm the toppings and prep the rice
- Warm the black beans and corn together in a saucepan over medium heat, stirring, until hot and steamy, about 8 minutes.
- Fluff the cilantro lime rice with a fork so the grains stay light and separate.
Assemble the bowls
- Divide the rice between two bowls as the base, creating an even layer you can mound on top.
- Top each bowl with the seasoned meat, spreading it across the rice for balanced bites.
- Add the warm black beans and corn, letting them sit visibly over the meat and rice.
- Sprinkle shredded cheddar cheese over the hot ingredients so it starts to soften immediately.
- Arrange avocado slices and spoon pico de gallo on top for bright color and freshness.
- Drizzle sour cream over each bowl, then serve immediately while the toppings are warm.
Notes
Pro tip: drain any rendered fat from the meat right after browning so the chipotle sauce clings instead of pooling. Store leftovers in the refrigerator up to 3 days, keeping rice, meat, and toppings separate if possible; reheat meat and beans gently. Freezing isn’t recommended for the avocado, but the rice, meat, and bean-corn mix freeze up to 2 months (add fresh avocado and sour cream after thawing). For a lighter option, swap half the cheddar for extra pico de gallo and use plain Greek yogurt in place of sour cream.