Shredded Beef Burrito Bowls

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I love going to restaurants that allow you to build your own meal. Whether it’s a salad, nachos, sushi rolls, even ice cream with mix-ins {I’d be lying if I said I’ve never had that as a meal}, it’s fun to customize your own dishes based on your favorite flavor combinations. But by the time you take a family of four to a place like that, you can easily drop $40 on one meal. So I came up with a better solution — Burrito Bowls at home! I created this simple and delicious Shredded Beef Burrito Bowls recipe that your family will just love!

Ingredients:

  • 2 – 3 pounds chuck roast
  • 1 cup beef broth
  • 1/2 cup plain tomato sauce
  • 1/3 c apple cider vinegar
  • 1 T oil
  • 2 T McCormick Garlic Jalapeño Seasoning
  • 1 T ground cumin
  • Your favorite burrito bowl toppings: brown rice, lettuce, cheese, tomatoes, avocado, corn, black beans, sour cream, hot sauce, onions, peppers

Directions:

If you don’t already own slow cooker that is also a pressure cooker, um… What are you waiting for? Without a kitchen for the past months, I’ve had to use it to prepare soups, stews, pasta, and even cook bacon. It’s wonderful! So for this recipe, cut your beef into large cubes {about 2 inches each} and place them in your electronic pressure cooker with a tablespoon of oil. On “saute” mode, brown your beef cubes on all sides.


While the beef is browning, whisk together the beef broth, tomato sauce, apple cider vinegar, McCormick Garlic Jalapeño Seasoning, and ground cumin. This mixture is the perfect way to infuse a lot of flavor into your shredded beef without having to add too many ingredients. The McCormick Garlic Jalapeño Seasoning is perfect for flavoring all of your meat and veggie dishes and contains salt, garlic, onion, jalapeño, buttermilk, sugar, and other spices. McCormick inspires a love of home cooking and empowers all cooks through flavor. Pour this broth mixture into your pressure cooker when the beef is browned on all sides.

Place the lid on your pressure cooker and twist until it is sealed. Turn the nozzle on the top to “sealing”. Click “manual” and set to 50 minutes, with the pressure on high. When the timer beeps, turn the nozzle to venting. Allow the pressure cooker to vent until all the air has escaped, and open the lid. Move the beef chunks into a bowl, and shred the beef using two forks. The meat should be so tender, it will simply fall apart. Add some of the cooking liquid to keep your shredded beef moist and flavorful.

Now you’re ready to build your burrito bowl! Like I said above, the fun thing about this recipe is that you can customize it to your liking. I begin with a layer of brown rice. Next, I added the following: shredded beef, sliced avocado, diced tomatoes, black beans, tortilla strips, queso blanco {a tasty cheese that crumbles like feta}, and baby kale. You can also add corn, salsa, pinto beans, chopped peppers and onions, sour cream, or your favorite hot sauce.

This recipe serves four, and makes a perfect mid-week meal. All of the ingredients, including the New McCormick Garlic Seasoning Blends, can be purchased at Walmart. Grab a container of McCormick Garlic Ranch Seasoning and McCormick Garlic Jalapeño Seasoning down the spice aisle. McCormick Garlic Seasoning Blends take the guesswork out of recipe free cooking.

What’s your favorite mid-week meal?

About Carrie Wells, Ed.D.

Dr. Carrie Wells is a college instructor, blogger, wife, and work-at-home mother to two children, Lydia {age 8} and Bryce {age 6}. Carrie earned her doctorate in Special Education in 2008. After becoming a mother in 2009, Carrie began blogging as Huppie Mama to share her passions for cooking, crafting, beautifying, and her family. In 2016, she rebranded as Our Potluck Family, and her husband Richard became a regular contributor.

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