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Burrito Bowl Meal Prep

Burrito bowl meal prep with seasoned ground turkey or beef, fluffy rice, black beans, and corn—layered into containers for easy grab-and-go lunches. Finish with a salsa and shredded cheese topping right before serving for bright flavor and less sogginess.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

ground turkey or beef
  • 1 lb ground turkey or beef Choose lean ground turkey or regular beef based on preference.
taco seasoning
  • 1 packet taco seasoning
water
  • 0.5 cup water
cooked rice
  • 4 cup cooked rice Use freshly cooked rice for best texture.
black beans
  • 1 cup black beans Drain if using canned.
corn
  • 1 cup corn Use thawed frozen corn or drained canned corn.
diced tomatoes
  • 1 cup diced tomatoes
diced red onion
  • 0.25 cup diced red onion
chopped cilantro
  • 0.25 cup chopped cilantro
shredded cheese and salsa topping
  • 1 shredded cheese and salsa, for topping Add right before serving to keep bowls from getting watery.

Equipment

  • 1 cast iron skillet

Method
 

Cook the seasoned meat
  1. Heat a large skillet over medium heat and cook the ground turkey or beef until browned, stirring occasionally, for 10-12 minutes, until no pink remains. Visual cue: the meat should look evenly browned across the pan.
  2. Stir in the taco seasoning and water, then simmer until the mixture thickens slightly, for 5-7 minutes over medium heat. Visual cue: the liquid should reduce enough to lightly coat the meat.
Assemble the meal prep containers
  1. Cook the rice according to package directions so it’s fluffy, then set aside until warm or room temperature, for about 10-15 minutes. Visual cue: the grains should separate instead of clumping.
  2. Divide the cooked rice evenly among meal prep containers. Visual cue: each container should have a similar rice layer thickness.
  3. Top each container with the seasoned meat, black beans, corn, diced tomatoes, red onion, and chopped cilantro. Visual cue: ingredients should be layered and visible at the top without compressing.
Finish and store
  1. Add shredded cheese and salsa just before serving, then refrigerate containers for up to 4 days. Visual cue: topping stays bright and distinct instead of soaking into the rice.

Notes

Pro tip: keep the salsa and shredded cheese for serving time only—this prevents soggy rice. Store assembled bowls in the refrigerator for up to 4 days; for best quality, add toppings right before eating. If you want a lighter option, use lean ground turkey and swap in low-sodium taco seasoning.