Home Crock Pot Burrito Bowls

Burrito Bowls

by Laura

I look forward to August each year because it means the beginning of farmers market time in Utah. I actually get giddy to go. As a result, I get to make wonderful dishes like these burrito bowls. Now, I am the only one that gets that way?

Farmers Market Aug 2013 - 032

The produce at the farmers market is always amazing and I love supporting local farmers. You can also find some new items to try that you may not see in your regular grocery store. My new find at this years market was white bell peppers!

Burrito Bowls | realmomkitchen.com

Today, I am sharing a recipe that is perfect to incorporate items I found at my local farmers market – burrito bowls. They are basically burritos minus the tortilla. It all begins with some cooked rice and meat that is flavored with Old El Paso taco seasoning and enchilada sauce. The meat cooks in the slow cooker, so it can be cooking while you head to the farmers market! 🙂 Then you top the burrito bowls with your favorite burrito items. This is where the fun can come in from your farmers market.

Farmers Market Aug 2013 - 002
Burrito Bowls | realmomkitchen.com

I managed to find some amazing corn, tomatoes, cilantro, green onions, and peppers to use in mine. I have included a list of items in the recipe you can include in your burrito bowls, but feel free to incorporate whatever you love and find at your local farmers market.

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This recipe does make enough for 10 bowls. If that is too much for your family, you can freeze the meat and cooked rice for another meal on another night.

Burrito Bowls | realmomkitchen.com
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Burrito Bowls | realmomkitchen.com

Burrito Bowls


Ingredients

Scale
  • 1 (2 lb) pork or beef roast
  • 2 Tbsp. Old El Paso Taco Seasoning
  • 2 (10 oz) cans Old El Paso Red Enchilada Sauce
  • 10 cup cooked rice
  • Toppings:
  • canned beans rinsed and drained
  • dice avocado
  • diced tomatoes
  • corn
  • cilantro
  • diced onion (white, red or green onion)
  • diced red or green peppers
  • shredded cheese
  • sour cream
  • sliced olives

Instructions

  1. Place roast in a slow cooker and sprinkle with the taco seasoning. Cook on low for 8 hours.
  2. Shredded meat and combine with enchilada sauce.
  3. To serve burrito bowls, place 1 cup of rice on a plate. Top with some beans, followed by the shredded meat. Then top with desired toppings and serve. Makes 10 burrito bowls.
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Real Mom Kitchen original recipe created for Old El Paso.

Disclosure: I was compensated for the creation of this recipe and writing this post.

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1 comment

Grilled Taco Chicken | Real Mom KitchenReal Mom Kitchen October 8, 2013 - 6:15 am

[…] can also check out another of the recipes I created. I shared it a bit ago – Burrito Bowls. It is a great way to use items from the farmers market while they are still around. They are gone […]

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