Ground Beef Fajita Bowls
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Fresh and flavorful Ground Beef Fajita Bowls – made with jasmine rice, lime seasoned beef, sautéed peppers, plus charred corn and creamy avocado for more upgrades. It’s an excellent dinner rotation recipe!
These mouthwatering fajita bowls are an great option for when you are craving fajitas but wanting to try a fresh new spin.
They are also a more economical way to enjoy beef fajitas, in switching from steak to ground beef.
Plus these bowls don’t require marinating time and can be made super fast if you have leftover rice. I like to cook up a big batch of rice in my rice cooker and make dinners for the next few days using it up.
Tasty options for when you want to use up a big batch of rice include chicken fried rice, Korean beef bowls, salmon rice bowls, and finish up with these nicely seasoned ground beef fajita bowls!
Beef Fajita Bowl Recipe Ingredients
Cooking oil: Avocado oil or olive oil work well for this recipe.
Ground beef: Use lean ground beef, preferrably 85% to 90% lean.
Chili powder: You can use a standard light chili powder here or a blend. New Mexico chili powder and ancho chili powder are other good options. A little chipotle chili powder too if you want it spicy.
Ground cumin: This adds a nice earthy flavor to the fajita bowls. In addition you can also add some ground coriander if you want more spice flavor.
Salt and black pepper: Season to taste.
Garlic: In a pinch you could replace with 1/2 tsp garlic powder.
Lime juice: This gives the fajita bowls the classic bright fajita flavor.
Jasmine rice: This is used for the base of the bowls for a dense and filling carbohydrate.
Bell peppers: I use one red and orange as these are sweeter and as nice color vs. green which tends to go a bit dull.
Red onion: This add the typical punch of onion flavor found in fajitas.
Corn: I use frozen charred corn, fresh grilled or boiled would be great as well.
Cilantro: A great herb for Mexican/Tex-Mex food to add a nice pop or freshness.
Avocado: Adds a nice rich creaminess to the bowls.
Other optional toppings: Sour cream, salsa, Mexican hot sauce, pico de gallo, or Cotija cheese are all good options.
How to Make a Ground Beef Fajita Bowl
Sear the beef: Heat 1 Tbsp avocado oil in a 12-inch non-stick skillet over medium-high heat. Season beef with salt and sugar if using. Add beef in chunks to pan and press for bottom to get a good sear. Let cook about 3 minutes until nicely browned on bottom.
Break beef into small pieces, season: Flip beef chunks (can drain off fat at this point if there is some) add 2 1/2 tsp chili powder, 1 tsp ground cumin, 1 tsp minced garlic and season with pepper to taste. Break up beef and continue to cook until beef has cooked through.
Add lime, keep warm: Transfer beef to a heat proof bowl, toss in 1 Tbsp lime juice, cover with a pan lid and set aside.
Saute fajita vegetables: Return empty skillet to moderately high heat. Drizzle in remaining 1 Tbsp oil. Add red bell pepper, orange bell pepper and onion. Cook tossing only occasionally, 5 minutes.
Season vegetables: Add remaining 1/2 tsp chili powder, 1/2 tsp cumin and 1 tsp minced garlic. Season with salt and pepper to taste. Cook until veggies are tender crisp, about 2 minutes longer. Drizzle in remaining 1 Tbsp lime juice.
Assemble fajita bowls: To assemble bowls pile together rice, cooked beef, cooked pepper mixture, corn, avocado, cilantro and finish with sour cream, salsa or hot sauce.
Possible Variations
Base: Other options for the white rice include cauliflower rice, brown rice, hearts of palm rice, quinoa, or another type of long grain white rice.
Meat: Ground turkey or ground chicken is a good replacement for ground beef.
Peppers: Poblano peppers are another tasty option here. If you want some heat include a sliced jalapeno.
Vegetables: In place of the corn you can try other vegetables that pair well with Mexican food such as sauteed zucchini, roasted sweet potatoes, or fresh tomatoes.
Onions: A yellow onion will work just as well too. A few green onions are another great option if you need something milder, just cut white portion into slices and green portion into into 1 1/2-inch pieces.
Storage and Reheating
Wait to add chopped avocado until ready to serve.
Store fajita bowls separately in an airtight containers.
Reheat in a microwave safe bowl, uncovered, on 50% power until heated through.
Beef filling can be frozen, though I recommend adding a a few tablespoons of salsa or tomato sauce for better storage quality. The vegetables can be frozen as well.
More Delicious Fajita Recipes to Try
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Ground Beef Fajita Bowls
Ingredients
- 2 Tbsp avocado oil or olive oil, divided
- 1 lb. lean ground beef (85 to 90%)
- 1 tsp granulated sugar (optional, just improves browning)
- Salt and black pepper
- 3 tsp chili powder, divided
- 1 1/2 tsp ground cumin, divided
- 2 tsp minced garlic, divided (2 cloves)
- 2 Tbsp fresh lime juice, divided
- 2 cups cooked jasmine rice (or more as desired)
- 1 1/3 cups chopped red bell pepper (1 medium)
- 1 1/3 cups chopped orange bell pepper (1 medium)
- 1 cup chopped red onion (1 small)
- 1 cup frozen corn (charred option preferred), warmed through
- 1 avocado, chopped
- 1/4 cup chopped cilantro
- Sour cream, salsa, hot sauce (optional toppings)
Instructions
- Heat 1 Tbsp avocado oil in a 12-inch non-stick skillet over medium-high heat. Season beef with salt, and sugar if using. Add beef in chunks to pan and press for bottom to get a good sear. Let cook about 3 minutes until nicely browned on bottom.
- Flip beef chunks (can drain off fat at this point if there is some) add 2 1/2 tsp chili powder, 1 tsp ground cumin, 1 tsp minced garlic and season with pepper to taste. Break up beef and continue to cook until beef has cooked through.
- Transfer beef to a heat proof bowl, toss in 1 Tbsp lime juice, cover with a pan lid and set aside.
- Return empty skillet to medium-high heat. Drizzle in remaining 1 Tbsp oil. Add red bell pepper, orange bell pepper and onion. Cook tossing only occasionally, 5 minutes.
- Add remaining 1/2 tsp chili powder, 1/2 tsp cumin and 1 tsp minced garlic. Season with salt and pepper to taste. Cook until veggies are tender crisp, about 2 minutes longer. Drizzle in remaining 1 Tbsp lime juice.
- To assemble bowls pile together rice, cooked beef, cooked pepper mixture, warmed corn, the avocado, cilantro and finish with sour cream, salsa or hot sauce.