Bountiful Burrito Bowls

Recipes - A Cup of Kathy

The warm weather has me looking for dinner inspiration…and cool meals long on satisfying flavor.

I made burritos recently and they were well received. Okay, they were devoured. After some thought, I decided to take the ingredients out of the wrap and put them in a bowl the next time I made the recipe. This would be perfect for a warm day’s dinner – a layered combination of warm seasoned ground beef, refried beans and sautéed whitecap mushrooms and onions with the cool crispness of shredded lettuce and diced tomatoes and cucumber, low-fat sour cream and finely shredded Cheddar cheese on top.


1 pound of ground beef or chicken (I used 93% lean ground beef)
1 packet taco seasoning (I used reduced sodium)
1 can of refried beans (I used reduced fat refried beans)
1 package cleaned and sliced white cap mushrooms
1-2 large sliced onions
olive oil
1 bag of shredded lettuce
1 diced cucumber
2 diced ripe tomatoes
shredded Cheddar cheese
1 container sour cream

Brown one pound of ground beef or ground turkey. When thoroughly cooked, follow the directions on the packet of taco seasoning.

Sautee cleaned and sliced whitecap mushrooms and sliced onions in olive oil in the microwave or skillet.

Warm the refried beans.

To assembles the bowls:

Layer warmed taco-seasoned meat, warmed sautéed mushrooms and onions and warmed refried beans.

Top with layers of shredded lettuce, diced cucumbers, diced tomatoes, shredded Cheddar cheese and sour cream.

Enjoy this hearty and satisfying meal!

Next time – and yes, there will be a next time – I plan to add rice and guacamole to the layers, and top with tri-colored tortilla strips for added crunch.

Drop me a line and share your favorite go-to summer dinner.
I’m always looking to try something new.

Drop me a line and share your favorite. I’d love to hear from you.

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