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Home› Recipes› Grass-Fed Mexican Beef Bowl
🌮
Main Dish · Grass-Fed Beef

Grass-Fed Mexican Beef Bowl

Seasoned ground beef over cilantro-lime rice with black beans, roasted corn, and fresh pico. High protein, no shortcuts, no additives.

Prep Time
15 min
Cook Time
25 min
Base Serves
2
Protein / Serving
52g
Meal Prep
5 days
fridge-stable
Step 01
Ingredients
  • Beef & Seasoning
  • 1 lb Grass-fed ground beef 80/20 for best flavor and fat profile
  • 1 tsp Chili powder
  • 1 tsp Ground cumin
  • ½ tsp Smoked paprika
  • ½ tsp Garlic powder
  • ¼ tsp Dried oregano
  • ½ tsp Sea salt
  • ¼ tsp Black pepper
  • Cilantro-Lime Rice
  • 1 cup White jasmine rice dry — yields ~2 cups cooked
  • 2 cups Water
  • ½ Lime, juiced
  • ¼ cup Fresh cilantro, roughly chopped
  • ½ tsp Sea salt
  • Bowl Components
  • 1 can Black beans 15 oz, drained and rinsed
  • ½ cup Frozen roasted corn thawed, or char fresh corn on cast iron
  • 1 tsp Avocado oil for searing the beef
  • Fresh Pico de Gallo
  • 2 Roma tomatoes, small dice
  • ¼ White onion, finely diced
  • 1 Jalapeño, seeded and minced leave seeds for heat
  • ½ Lime, juiced
  • 2 tbsp Fresh cilantro, chopped
  • ¼ tsp Sea salt
Step 02
Method
  1. 01
    Build the pico first
    Combine diced tomato, white onion, jalapeño, cilantro, lime juice, and salt in a bowl. Toss well and set aside — the resting time develops the flavor while everything else cooks.
    💡 Make pico at least 15 min ahead. It gets sharper and brighter as it sits.
  2. 02
    Cook the rice
    Rinse rice until water runs clear. Bring 2 cups water to a boil, add ½ tsp salt, stir in rice. Reduce to the lowest simmer, cover tightly, cook 15 minutes. Remove from heat, rest 5 minutes — do not lift the lid. Fluff with a fork, then fold in fresh cilantro and lime juice while hot.
  3. 03
    Season and sear the beef
    Combine all spices in a small bowl. Heat a cast iron or heavy skillet over medium-high until smoking. Add avocado oil, then the ground beef. Press into a single layer — do not stir immediately. Let it sear 2–3 minutes to develop a crust, then break apart and cook through, about 4–5 more minutes. Drain excess fat if desired, then toss with the spice blend.
    💡 The sear is where flavor lives. Resist the urge to stir early.
  4. 04
    Warm the beans and corn
    In a small saucepan, combine drained black beans with a pinch of cumin and salt. Warm over medium-low, 3–4 minutes. Separately, char the corn in a dry skillet over high heat for 2 minutes for smoky depth — skip this step if using pre-roasted corn.
  5. 05
    Build the bowl
    Start with a base of cilantro-lime rice. Layer seasoned beef to one side, black beans to the other, roasted corn across the center. Top with fresh pico de gallo. Finish with a squeeze of lime and extra cilantro.
    💡 Pairs perfectly with Cilantro Lime Greek Yogurt Sauce and Classic Clean Guacamole.
Prep
Shopping List
  • 1 lb grass-fed ground beef (80/20)
  • 1 cup jasmine rice
  • 1 can black beans (15 oz)
  • ½ cup frozen roasted corn
  • 2 roma tomatoes
  • 1 jalapeño
  • 1 white onion
  • 2 limes
  • 1 bunch fresh cilantro
  • 1 bottle avocado oil
  • pantry chili powder, cumin, paprika, garlic powder, oregano
  • pantry sea salt, black pepper
Complete the Meal
Pairs Well With
🌿
Cilantro Lime Greek Yogurt Sauce
70 cal · 5g protein · designed for this bowl
🥑
Classic Clean Guacamole
160 cal · 14g fat · no fillers
Live Serving Adjuster
Scale This Recipe
servings — all amounts update live
1,360
kcal
Total Calories
104g
Protein
116g
Carbs
52g
Fat
Per Serving: 680 cal · 52g P · 58g C · 26g F
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