Suzy and Jasmin’s

Super Burrito Bowls

Suzy and Jasmin

INGREDIENTS :
o 8 oz. package Mexican rice
o 1 lb. Ingles lean ground beef
o 1.25 oz. package Laura Lynn reduced-sodium taco seasoning
o 2 tbsp. bacon fat or olive oil
o ½ onion, diced
o 1 garlic cloves, minced
o 1 tsp. cumin
o ½ tsp. chipotle powder
o 2 (15.50 oz.) cans Laura Lynn black beans, undrained
o 1 (15.25oz.) can Laura Lynn golden corn
o 8 oz. Laura Lynn shredded Mexican blend cheese
o 16 oz. Laura Lynn sour cream
o 24 oz. Laura Lynn salsa
o 1 (8 oz.) bag iceberg lettuce shreds
o 2 tomatoes, chopped, seasoned with salt and pepper
o 1 cucumber, diced, seasoned with salt and pepper
o Ingles guacamole
o 1 handful cilantro, chopped
o 12 oz. bag Ingles deli tortilla chips

DIRECTIONS :
1. Cook rice according to package directions.
2. Brown ground beef in a skillet over medium heat until cooked through.
Add taco seasoning and ¾ c. water. Bring to boil, reduce heat, and
simmer 5 minutes.
3. Add bacon fat or oil to a saucepan set over medium heat. Sauté onion,
garlic, cumin, and chipotle powder 1 to 2 min., add beans. Simmer,
uncovered, stirring occasionally, until liquid reduces and thickens
4. Place corn in microwave safe bowl, and microwave until warm.
5. Assemble burrito bowls with rice, ground beef, black beans, corn,
cheese, sour cream, salsa, lettuce, tomato, cucumber, guacamole,
and cilantro. Serve with tortilla chips.