What cuts of beef are the best for this recipe?

I recommend beef chuck roast, top sirloin, bottom round, or top round roast.

Can I make this with a different protein source?

Sure. You could make this with pork shoulder in the instant pot. OR try lean ground beef, ground chicken or ground turkey in a large skillet seasoned with taco seasoning, a squirt of tomato paste and splash of water.

What's the best way to store leftovers?

A couple options: 1) store each fully assembled beef burrito bowl in an airtight container in the fridge 2) store the components in separate containers and assemble when ready to eat or 3) use the leftovers to make enchilada pie . ;)

Can I use a different rice?

Of course! You could sub in Mexican rice easily here. Cauliflower rice, standard white rice, brown rice or quinoa are all good options. Prepare your rice alternative according to package instructions and then add cilantro, lime juice, and lime zest, if desired.

What if I don't have an Instant Pot?

Not to worry! There are instructions on how to make the meat in the oven or in a crockpot in the recipe notes!

Could I use broth instead of orange juice?

You can, but the beef will not be as tender. The citric acid in the juice works to tenderize the meat and make it fall apart tender.

Beef Burrito Bowl with Easy Queso Sauce

Name: Beef Burrito Bowl with Easy Queso Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 3-3.5 lb beef chuck roast; 1 teaspoon kosher salt; 1 teaspoon black pepper; 2 tablespoons taco seasoning OR 1 tablespoon smoked paprika, 1 tablespoon chili powder, 1 teaspoon each cumin, garlic powder, onion powder and oregano; 2 tablespoons tomato paste; 1 4oz can diced fire-roasted green chiles; ⅔ cup orange juice; 1 tablespoon avocado oil; 2 bell peppers, thinly sliced; 1 sweet onion, thinly sliced; 1 tablespoon taco seasoning; 1 cup cottage cheese; 2 oz sharp cheddar cheese, grated (about 1 cup); 1 teaspoon taco seasoning; 4-5 pickled jalapenos, roughly chopped; 1 tablespoon pickled jalapeno juice; ¼ teaspoon kosher salt; ¼ cup warm water

Description

Balanced burrito bowl featuring tender shredded beef (with enough leftovers for another meal), cilantro lime rice, vibrant veggies and easy queso sauce. YUM.

Ingredients

Units Scale

For the beef

3-3.5 lb beef chuck roast
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons taco seasoning OR 1 tablespoon smoked paprika, 1 tablespoon chili powder, 1 teaspoon each cumin, garlic powder, onion powder and oregano
2 tablespoons tomato paste
1 4oz can diced fire-roasted green chiles
2/3 cup orange juice

For the veggies

1 tablespoon avocado oil
2 bell peppers, thinly sliced
1 sweet onion, thinly sliced
1 tablespoon taco seasoning

For the queso

1 cup cottage cheese
2 oz sharp cheddar cheese, grated (about 1 cup)
1 teaspoon taco seasoning
4-5 pickled jalapenos, roughly chopped
1 tablespoon pickled jalapeno juice
1/4 teaspoon kosher salt
1/4 cup warm water

For serving: cilantro lime rice (see notes), black beans, avocado, pickled jalapeños, tomatoes, lime wedges, green onions, cilantro, tortilla chips

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

Start the beef: use a sharp chef’s knife to cut the chuck roast into 3-inch chunks, trimming away the very large pieces of fat. No need to be precious, just trim away the very large pieces of fat. Season the beef all over with 1 teaspoon salt, 1 teaspoon pepper and 2 tablespoons taco seasoning and place in the bowl of an Instant Pot. Add the tomato paste, diced green chiles, and orange juice, and give everything a little stir. Place the lid on the Instant Pot and set the valve to sealing. Pressure cook for 45 minutes, followed by either instant or natural release until the pressure is fully released.
Make queso: while the beef is cooking, prep the queso. In a small blender or food processor, combine 1 cup cottage cheese, 1 cup grated cheddar cheese, 1 teaspoon taco seasoning, 1/4 teaspoon salt, 4-5 roughly chopped pickled jalapeños, 1 tablespoon pickled jalapeño juice, and 1/4 cup warm water. Blend until smooth and creamy. Taste and season with pinches of taco seasoning or salt, per your taste. You may also want to adjust the consistency with an extra tablespoon or so water.
Sauté veggies: heat a skillet over medium-high heat and add the avocado oil. When the oil is hot, add the bell peppers and onion. Sauté until softened and caramelizing around the edges, about 15 minutes. Season with taco seasoning.
Finish up the meat: remove beef from the Instant pot and, using two forks to shred it. It should be super tender and fall apart easily. Return the meat to its juices.
Assemble bowls: build your bowls with cilantro lime rice (see notes) or grain of choice, shredded beef, sauteéd veggies, black beans, and avocado. Top with a big drizzle of queso sauce, tortilla chips, pickled jalapeños, tomatoes, fresh herbs, and a squeeze of lime.

Use leftover beef (and beans, veggies and queso) for enchilada pie!

Notes

Cilantro lime rice: rinse 1 cup of jasmine rice until the water runs clear. Combine rice, 1 ¾ cups water, and a big pinch of salt in a small saucepan and bring to a rolling boil. Reduce heat to low, cover with a tight-fitting lid, and cook for 10 minutes. Without taking the lid off, turn off the heat and let the rice sit for another 10 minutes. Fluff with a fork and fold in ½ cup finely chopped cilantro and the zest and juice of an entire lime.

Oven instructions: Preheat the oven to 325°F (163°C). Trim and season beef per the recipe. Place the beef in a large oven-safe Dutch oven. Add the tomato paste, diced green chiles, orange juice, and ½ cup water, stirring to coat the meat evenly.

Cover the Dutch oven with its lid and bake for 2.5–3 hours, or until the meat is fork-tender and easily shreddable. Check halfway through to ensure there is enough liquid; add a splash of water or orange juice if it looks dry. Remove the beef, shred it with two forks, and return it to the pot, mixing it into the juices.

Slow cooker instructions: Trim and season beef per the recipe. Add the beef to the crockpot along with the tomato paste, diced green chiles, and orange juice, stirring to combine. Cook on LOW for 6-8 hours or on HIGH for 4–5 hours, until the meat is fork-tender and falls apart easily. Remove the beef, shred with two forks, and return it to the crockpot, mixing it into the juices.

Refer to the above blog post for step-by-step photos, expert tips, and answers to frequently asked questions.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Nutrition

Serving Size: 1 burrito bowl- 1 cup rice + 3oz cooked beef + veggies + 1/4 avocado + 1/4 cup queso sauce
Calories: 607
Sugar: 13.3 g
Sodium: 880.2 mg
Fat: 19.3 g
Carbohydrates: 59.3 g
Fiber: 6.7 g
Protein: 47.5 g
Cholesterol: 117.7 mg