Skip to main content
FR
FR
Main Content
Photo for - Creamy Jalapeno Jack Burrito Bowl

Creamy Jalapeno Jack Burrito Bowl

Fans of Tex Mex foods will love this speedy skillet recipe that is topped with the tasty crunch of Nothing But Cheese.

  • Yields: 4
  • Preparation: 30 minutes

Ingredients

  • 1 lb (500g) extra lean ground beef, or turkey
  • 1 tbsp (15mL) chili powder, mild
  • 1 tbsp (15mL) ground cumin, mild
  • 1 can (398mL) no salt added black beans, drained and rinsed
  • 1 cup (250mL) salsa
  • 1/2 cup (125mL) frozen corn, thawed
  • 1/2 cup (125mL) GAY LEA - Regular Sour Cream, or light sour cream
  • 1 cup (250mL) long grain rice, cooked
  • 2 singles (18g) IVANHOE - Nothing But Cheese Monterey Jack, coarsely crumbled
  • green onions, chopped

Instructions

  1. Brown beef with cumin and chili powder in a nonstick skillet set over medium heat.
  2. Add black beans, salsa and corn; cook, stirring often, for 5 minutes.
  3. Stir in rice and sour cream; cook stirring often for 5 minutes or until hot throughout. Serve beef mixture in bowls topped with Nothing But Cheese and green onions.
  • For a restaurant quality presentation, line bowls with lettuce and garnish with chopped avocado and additional sour cream and salsa.
  • Replace the long grain rice with quinoa or farro.
Photo of - Creamy Jalapeno Jack Burrito Bowl

Ingredients

  • 1 lb (500g) extra lean ground beef, or turkey
  • 1 tbsp (15mL) chili powder, mild
  • 1 tbsp (15mL) ground cumin, mild
  • 1 can (398mL) no salt added black beans, drained and rinsed
  • 1 cup (250mL) salsa
  • 1/2 cup (125mL) frozen corn, thawed
  • 1/2 cup (125mL) GAY LEA - Regular Sour Cream, or light sour cream
  • 1 cup (250mL) long grain rice, cooked
  • 2 singles (18g) IVANHOE - Nothing But Cheese Monterey Jack, coarsely crumbled
  • green onions, chopped