It’s nice to have a quick dinner win when the days get chaotic. These “busy week” burrito bowls are so easy since you throw everything into the slow cooker and it’s done in a few hours. One batch makes about five servings, so it’s the perfect weeknight dinner or meal prep for your whole week!

5 SERVINGS | MACROS PER BOWL: 380 cal, 4g F, 36g C, 31g P

Ingredients

• 1 pound 96% ground beef or cubed steak (cooked through)*

• 1 jar (16oz) your favorite chunky salsa

• 2.5 cups bone broth or low-sodium chicken broth

• 1 can (15.5oz) pinto beans (rinsed and drained)*

• 2 cups instant rice

• 1 packet taco seasoning

• 1/3 cup onion (diced)

Directions

1. Brown ground beef (or preferred protein) and drain the excess fat.
2. SLOW COOKER: Add all ingredients into the slow cooker, give it a stir, and cook on high for 3 hours or low for 6 hours.
3. INSTANT POT: Add all ingredients into the Instant Pot, give it a stir, and seal the top valve. Cook on HIGH pressure for 10 minutes, then natural release for 3-4 minutes. This method will come out a little runnier, but the meal will thicken up as it cools.
4. Serve with preferred toppings such as Greek yogurt, red or green onion, cilantro, cheese, crushed tortilla chips, and/or avocado.

*For more protein/lower carb: Swap out beans for an extra half pound of ground beef or steak cubes. Laura’s Lean ground beef was used here and can be found at Smiths.