Mexican Burrito Bowls Recipe

Mexican Burrito Bowls

What is it that makes our love of Mexican food keep getting stronger? Maybe it’s the spiciness, or perhaps it that it’s so easy to make or that it comes in many different forms. With crunchy nachos, fresh salsa, wraps, bakes and burritos there is a lot to choose from. And if you are a fan of coriander you are sure to be a Mexican food lover as coriander is the number one herb used in Mexican cooking. So in keeping with the Mexican way, we have included it in our recipe for Burrito bowls.

We all know that burritos are delicious wraps bursting with yummy fillings. But did you know that burrito bowls are becoming almost popular?

Burrito bowls are like a deconstructed burrito without the wrap and are often considered to be healthier than burritos.

If you have never made a burrito bowl before this recipe is for you. It is packed with lots of flavours and textures and makes a super summer lunch or a quick midweek dinner.

The only cooking required is the mince and onion, other ingredients are just heated making this super easy to prepare.

Using the Nacho recipe base means that you don’t need to buy a heap of different spices, just top with coriander and lime for a fresh tangy finish to balance the chilli.

Mexican Burrito Bowls


  • 1tbsp
    olive oil
  • 500g
    lean minced beef
  • 1 med (150g)
    onion, chopped finely
  • 1 x 400g can
    kidney beans, rinsed and drained
  • 1 pkt
  • 1 medium (150g)
    aavocado,halved,stone removed, diced
  • 1 x 400g can
    corn kernels, rinsed and drained
  • 1 medium (150g)
    tomato chopped
  • 1 bunch
    fresh coriander, chopped
  • 1
    lime, juiced
  • 2 cups
    cooked rice
  • 1/2 cup (60g)
    grated cheddar cheese
  • 1/3 cup
    light sour cream, to serve
  • olive oil
  • lean minced beef
  • onion, chopped finely
  • kidney beans, rinsed and drained
  • MAGGI Mexican Nachos
  • aavocado,halved,stone removed, diced
  • corn kernels, rinsed and drained
  • tomato chopped
  • fresh coriander, chopped
  • lime, juiced
  • cooked rice
  • grated cheddar cheese
  • light sour cream, to serve

How to Cook

Prep Time: 10 minutes | Cooking Time: 20 minutes
  1. Heat oil in a large saucepan over a medium-high heat. Add mince and onion; cook for 8-10 minutes or until browned and cooked through.

  2. Add tomatoes, kidney beans and MAGGI Mexican Nacho Recipe Base and simmer for 3 minutes or until thickened slightly.

  3. In a medium bowl; combine avocado, corn, tomato, coriander and lime juice.

  4. Divide cooked rice and mince mixture among four serving bowls. Top with cheese, avocado mixture and sour cream. Serve immediately.