Description
Skip the soggy salads and overpriced takeout—these Cheesy Beef Enchilada Meal Prep Bowls are your new go-to for bold, crave-worthy lunches. Imagine tender, seasoned beef smothered in melty cheese, nestled over fluffy Spanish rice, and topped with sweet corn, hearty black beans, and zesty pico de gallo. Each bite delivers the smoky-sweet magic of a classic enchilada, all in one convenient, protein-packed bowl. They’re fresh, satisfying, and meal-prep friendly—aka your ticket to stress-free, flavor-filled workdays.
Ingredients
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1 lb lean ground beef (90/10 or 93/7)
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1 packet low-sodium taco or enchilada seasoning
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¼ cup water
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½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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2 cups cooked Spanish or Mexican rice
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1 cup canned corn, drained (char for extra flavor!)
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1 cup black beans, rinsed and drained
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1 cup pico de gallo
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½ cup light sour cream or Greek yogurt
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4 lime wedges
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Fresh cilantro or parsley for garnish
Instructions
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Cook the Beef
Brown the ground beef in a skillet over medium heat (7–8 mins). Drain any grease, then stir in seasoning and water. Simmer 2–3 mins until thickened. Stir in cheese off the heat until melted and gooey. -
Assemble the Bowls
Divide rice evenly between 4 meal prep containers. Top with cheesy beef, then arrange corn, black beans, and pico de gallo around it. -
Add the Finishing Touches
Garnish with cilantro or parsley, and tuck in a lime wedge. Store sour cream or yogurt in a small separate cup to keep it fresh. -
Store & Reheat
Refrigerate up to 4 days. Reheat the main bowl (without toppings) for 1½–2 minutes. Add sour cream and lime juice just before serving.
Notes
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Swap beef for ground turkey or rotisserie chicken for a lighter twist.
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Freeze the beef and rice layers for easy future lunches.
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Add jalapeños or chipotle for a fiery kick!
Nutrition
- Calories: 460 Cal Per bowl
- Fat: 20g
- Carbohydrates: 35g
- Protein: 32g