Grammy's Kitchen · Burritos · Ground Beef Burrito Bowls
One of 111 burritos recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 1% |
| protein add | 100% | 100% |
| aromatics | 11% | 1% |
| vegetables and beans | 28% | 35% |
| liquid | 32% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb lean ground beef |
| 75 g | 1/2 medium onion ((finely diced)) |
| 6 g | 1 tablespoon taco seasoning ((homemade or store bought)) |
| 16 g | 1 tablespoon tomato paste |
| 22 g | 1-2 tablespoons water |
| 14 g | 1 tablespoon salted butter |
| 8 g | 1 tablespoon flour |
| 244 g | 1 cup milk |
| 113 g | 1 cup freshly shredded cheddar cheese |
| 1 g | 1/2 teaspoon taco seasoning or chili powder |
| 555 g | 3 cups hot, cooked rice |
| 231 g | 1 1/2 cups sweet canned corn ((drained)) |
| 270 g | 1 1/2 cups black or pinto beans ((drained and rinsed)) |
| diced tomato | |
| diced red onion | |
| finely chopped lettuce | |
| cilantro | |
| lime wedges | |
| tomato salsa or pico de gallo |
Method: 7 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.