Slow Cooker Beef Burrito Bowl

These Slow Cooker Beef Burrito Bowls are a delicious and easy make ahead meal.  All ingredients can be prepared ahead of time and putting the burrito bowls together just takes a few minutes. Just like your favorite Chipotle burrito bowl, but better!
5 from 1 vote
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Course: Dinner
Cuisine: Mexican
Keyword: Cinco De Mayo, Crockpot/Slow Cooker, Dairy Free, Gluten Free, Make Ahead, Weeknight Dinners
Prep Time: 9 hours
Cook Time: 20 minutes
Total Time: 9 hours 20 minutes
Servings: 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!
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!