Slow Cooker Beef Burrito Bowl




Yield 4 Servings


6 cups romaine lettuce

2 cups cooked brown rice

2 cups cooked black beans

2 cups cooked corn kernels (I used frozen since it is not in season right now)

12-16 ounces Slow Cooker Mexican Shredded Beef (Click here for recipe)

1 cup Super Easy Guacamole (Click here for recipe or use your favorite guacamole)

1/2 cup of Salsa

lime slices

hot sauce (optional, to taste)

Cilantro (optional, for garnish)


To make burrito bowls, evenly divide lettuce, rice, beans, corn and shredded beef between bowls.   Top with guacamole and salsa, garnish with cilantro if using.  Serve with lime slices and hot sauce if desired.


This is a great make ahead meal.  All ingredients can be prepared ahead of time and stored separately in the fridge.  Rice, beans, corn and meat can be reheated and the bowls can be put together in just a few minutes.

I didn't add cheese to my bowl to save on calories but feel free to add some of your favorite shredded cheese, I bet it is delicious!

Courses Dinner

Recipe by Fox and Briar at