---
title: Smoky Chipotle Beef Burrito Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/smoky-chipotle-beef-burrito-bowls-68c95e002c3cf35532c6e493
servings: 2
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - High Protein
  - Quick
  - Easy Prep
  - New
  - Kid Friendly
rating: 4.0
rating_count: 3100
source_chef: Christina Boateng
review_highlights:
  - theme: Flavor
    text: Many found it bland and lacking the promised smoky chipotle flavor; adding extra seasoning or hot sauce helped boost taste.
  - theme: Ease of prep
    text: Quick and easy to make, perfect for busy weeknights, though some felt there were too many prep steps.
image: "https://images.recipes.furrysalamander.com/Latin%20American%20Recipes/Bowls/smoky-chipotle-beef-burrito-bowls.avif"
---
@jasmine rice{½%cup}
@water{1 ¼%cup}
@salt{to taste}
@black pepper{to taste}
@olive oil{2%tbsp}
@tomato{1%piece}
@onion{1%piece}
@cilantro{1%bunch}
@lime{1%piece}
@ground beef{10%oz}
@chipotle puree{2%tbsp}
@garlic powder{1%tsp}
@sour cream{2%tbsp}
@cumin{½%tsp}
@Mexican cheese blend{½%cup}

In a #small pot{}, combine @jasmine rice{½%cup}, @water{1 ¼%cup}, and a pinch of @salt{to taste}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce. Dice @tomato{1%piece} into ¼-inch pieces. Halve, peel, and dice @onion{1%piece} into ¼-inch pieces. Finely chop @cilantro{1%bunch}, including tender stems. Zest and quarter @lime{1%piece}.

In a #small bowl{}, combine tomato, half the onion, half the cilantro, a large drizzle of olive oil, juice from half the lime, salt, and pepper.

Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add remaining onion, salt, and pepper. Cook, stirring occasionally, until fragrant and slightly softened, ~{3%minutes}. Stir in beef, chipotle puree, garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, ~{5%minutes}. If there is excess grease in your pan, carefully pour it out. Keep covered off heat until ready to serve.

While beef cooks, in a second #small bowl{}, combine sour cream and half the cumin. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.

Fluff rice with a fork; stir in lime zest. Divide rice between plates. Top with beef, Mexican cheese blend, crema, pico de gallo, and remaining cilantro. Serve with remaining lime wedges on the side.