Every other food blogger on the planet is like, “Hey! Happy Cinco de Mayo! Check out this Mexican inspired recipe that I planned in advance to post for today!”
Then there’s me. Been all kinds of crazy around here lately. I didn’t even remember to wear a Star Wars shirt yesterday! And I just realized I haven’t posted a single thing in three weeks, so I’m sitting here going through my pictures hoping there’s something that might kinda work for this. I’m in luck! Found the pictures for my version of a burrito bowl.
I think technically I was supposed to post this way earlier, so people could make it for tonight, but that probably wasn’t going to happen anyways, so just make it whenever. 🙂
I just thought they looked really pretty with the late afternoon sun coming in my one little kitchen window.
Like most of my recipes, this one is fairly simple. Chop some veggies, brown some meat, open some cans, and dump in some spices.
Serve it over rice, and top with your favorite taco like toppings.
- 1 pound ground beef
- 1 green bell pepper, diced
- 1 orange bell pepper, diced
- 1 small onion, diced
- 1 tsp minced garlic
- 1 14.5 oz can kidney beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup salsa
- 1 Tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- In a midsize stock pot, brown ground beef, breaking up clumps as it cooks. Drain excess grease.
- Add peppers, onions, and garlic. Cook until veggies are tender, stirring a few times. About 5 minutes.
- Mix in remaining ingredients and cook till warmed through, about 10 minutes.
- Serve over rice with your favorite taco toppings.