Mom's Steak Burrito Bowls Recipe

Tex-Mex-style flank steak slow cooked and served as a bowl with brown rice, pinto beans and desired toppings.
  • Ready in: 6 hours, 20 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 6 hours
  • By:
  • Servings: 6 servings

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  • 1½ pounds beef flank steak, thinly sliced
  • 1 cup unsalted beef broth or stock
  • 3 cups cooked brown or white rice
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • Toppings such as shredded cheese, chopped tomatoes, shredded lettuce, chopped onion, sliced black olives, sliced jalapeño peppers, chopped avocado, sour cream, salsa

cooking methods

  • Slow Cooker


  1. In a 3-quart or larger slow cooker, combine first 3 ingredients. Cook on LOW 4-5 hours.
  2. Divide rice, beans and taco meat among dinner bowls or plates.
  3. Top with desired toppings.

Makes 6 servings.

Serve with chips and salsa.

Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Combine cooked rice and pinto beans in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Wine Pairing: Cabernet Sauvignon

Nutrition per Serving: (does not include toppings) Calories: 370 Total Fat: 10g Sat. Fat: 3.5g Cholest: 75mg Sodium: 740mg Carbs: 37g Fiber: 2g Sugar: 0g Protein: 32g

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Rated 5 out of 5 by from Quick, Easy, and Yummy I made this on the stove top in a skillet instead of the slow cooker. It took about 15 minutes. It was so easy and quick. The kids LOVED it and even asked for seconds. I love how easy these meal kits make meal time.
Date published: 2019-10-01
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