Tex-Mex Burrito Plate
Seasoned ground beef and shredded chicken piled high with rice, beans, and all the fixings on a warm tortilla. A hearty, customizable meal that comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 614
- Protein
- 38g
Ingredients
- ½ lb Ground beef
- 1 cup Rotisserie chicken, shredded
- 1.5 tsp Cumin
- 1 tsp Chili powder
- 1.5 cups Cooked rice
- ¾ cup Canned black beans, drained
- ¾ cup Shredded cheddar cheese
- 2 tortillas Flour tortillas (8-inch)
- 4 tbsp Sour cream
- 2 tbsp Diced fresh cilantro
- ½ lime Lime
Instructions
- 1
Place the shredded rotisserie chicken in a small bowl and set it to the right side of your work surface for later use.
- 2
If your cooked rice is cold, pour it into a small microwave-safe bowl, cover loosely with a paper towel, and microwave on high for 1 minute until warm, then set it aside.
- 3
Cut the lime in half lengthwise from the tip through the stem end, creating two equal halves.
- 4
Place a 12-inch nonstick skillet over medium-high heat and wait 90 seconds until the pan is hot and a drop of water sizzles and evaporates immediately on contact.
- 5
Add the 0.5 lb ground beef to the hot skillet and use a wooden spoon to break it into pea-sized pieces while it cooks, stirring every 10 seconds.
- 6
Continue cooking and stirring the beef until no pink remains visible inside any piece and the meat looks uniformly brown, about 3 more minutes.
- 7
Sprinkle 1.5 tsp cumin and 1 tsp chili powder directly over the cooked beef, then stir constantly for 30 seconds until the spices smell strongly fragrant.
- 8
Add the 1 cup shredded chicken to the skillet with the seasoned beef and stir every 10 seconds for 90 seconds until the chicken is hot throughout and well mixed with the beef.
- 9
Add the 0.75 cup drained black beans to the skillet and stir once every 10 seconds for 60 seconds until the beans are heated through.
- 10
Remove the skillet from heat and pour the protein mixture into a serving bowl, keeping it warm on the stovetop.
- 11
Warm each 8-inch flour tortilla by placing it directly over a gas flame on low heat for 20 seconds per side until pliable and lightly toasted, then lay flat on a plate.
- 12
Divide the warm rice equally between the two plates, placing it in a single layer across the center of each tortilla.
- 13
Divide the warm protein mixture equally between the two plates, mounding it on top of the rice on each tortilla.
- 14
Sprinkle 0.375 cup shredded cheddar cheese over the protein on each plate, covering most of the surface.
- 15
Spoon 2 tbsp sour cream onto the top of each burrito plate, placing it in a small mound on the right side.
- 16
Scatter 1 tbsp fresh diced cilantro over the top of each plate in an even distribution.
- 17
Squeeze the juice from one lime half over each plate by holding the lime cut-side down and pressing firmly, allowing juice to drizzle across the entire surface.
Tools you’ll need
- 12-inch nonstick skillet
- wooden spoon
- small bowl
- paper towels
- microwave
- cutting board
- chef's knife
- serving bowl
- 2 dinner plates
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