This Crock Pot Beef and Rice Burrito Bowl is an easy slow cooker dinner with seasoned beef, rice, beans, salsa, tortillas, and melty cheese!Easy Burrito Bowl RecipeIf your family loves burritos like mine, then this Crock Pot Beef and Rice Burrito Bowl is the perfect recipe for you! Its got all the flavors of a burrito but in an easy to assemble casserole. Frequently Asked Questions:Why isnt my rice cooking? First question to ask is, are you opening the lid? If youre opening the lid to constantly check on the food or stir, youre releasing the steam that helps cook the rice. Leave the lid alone and resist the temptation to check on it. Unless a recipe says to stir halfway through, slow cookers need that lid on. The whole point is to get it started then leave it to cook so if you keep lifting a lid to look, you are making things worse. Also, letting the dish rest after cooking gives the rice a bit of extra time to soak up the liquid. If the rice is still firm at the end of the cooking time, add about a half cup of water or broth, gently stir, cover, and cook for another 30-45 minutes until the rice is tender. What do I do if the edges of the burrito bowls are cooking too fast? If you find that the edges are done but the middle needs more time, give it all a good stir and move it all around so the cooked stuff can make room for the stuff that needs more cooking time.I cannot express enough how difficult it is to give times for slow cooker recipes these days because there are so many types now. When I first started this recipe site, there was one kind (just in two different shapes; round and oval) They all had ceramic inserts and had four settings max (low, high, keep warm and off.) It was much easier to give cooking times because they were standardized. Now, there are a million different shapes and kinds and different material inserts. Some have 30 different functions. There is just no way to give cooking times for ALL of these slow cookers. You just need to know YOUR particular slow cooker. Does it cook quickly? Does it run hot? That is why you see a range of cooking times nowadays for slow cooker recipes. We do our best based on the one we use to test a recipe but you may have to adjust based on your appliance. Can I make this spicy? These Burrito Bowls are not spicy, but, if you want to add a little heat, add in some jalapeos or diced green chiles. Can I use corn tortillas? I dont see why not. If you like corn tortillas I dont see why you couldnt use them. I havent personally tested that substitution but I cant see why they wouldnt work. Can I use brown rice? Brown rice always requires more liquid than white rice so you wouldnt be able to substitute brown rice without adding additional liquid (or using less rice). I have not tested this with brown rice so I cant give you an exact liquid amount unfortunately. Keep in mind, the salsa is adding liquid to this as well. How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of broth if needed to loosen the rice mixture. Ingredients Needed: (See Recipe Card Below For The Full Recipe)ground beef ground turkey or ground chicken both work well as substitutes.small yellow onion if you dont like as much onion, you can just use half of the onion or leave it out altogether.packet taco seasoning you can use low or no sodium options and if need to control the ingredients better, you can use some Homemade Taco Seasoning.uncooked long-grain rice You can substitute instant rice if needed. Instant rice absorbs less liquid and cooks faster, so the final dish may be slightly saucier than when using regular long-grain rice.low sodium beef broth I like to stick to low sodium for this since it can get salty quickly with all of the other ingredients that youre using. If youre ever worried about salt intake, use low sodium options, no sodium options, or homemade versions to control the sodium.black beans drained and rinsed. You can swap the black beans for pinto beans or refried beans depending on what you prefer.corn dont like corn? Leave it out.salsa I like Herdez mild salsa. Use your favorite salsa. This adds a lot of flavor so it is important to use one you like.small flour tortillas I used the 6-inch tortillas and just cut them into strips or squares so they soften evenly while cooking. You could use corn tortillas if you like.shredded Mexican-blend cheese you can grab a bag of store-bought or shred your own.How To Make Crock Pot Beef and Rice Burrito BowlIn a skillet, add the ground beef (and diced onion if you like them very soft). Cook and crumble until fully cooked. Drain excess grease.To a 5-6 quart slow cooker add the cooked beef and onion, taco seasoning, uncooked rice, beef broth, black beans, corn, and salsa and 1 cup shredded Mexican cheese blend. Stir to combine. Add in the tortilla pieces. Gently stir them in, making sure they get coated in the mixture and are not showing any dry spots.Cover and cook on low for about 45 hours, stirring only once halfway through (if possible) to prevent sticking.NOTE: If you find that your rice is still not fully cooked after the allotted time, pour in about cup water or broth and gently stir it in. Cover and cook for an additional 30-45 minutes. Once rice is fully cooked and tender, sprinkle shredded cheese evenly over the top.Cover and allow the cheese to melt fully (usually about 10-20 minutes.) Then scoop and serve with optional toppings.Craving More Recipes?Crock Pot Chicken and Rice Burrito BowlSmothered Beef BurritosChicken Burrito CasseroleBisquick Burrito BakeTaco Bell Chili Cheese Burrito PrintCrock Pot Beef and Rice Burrito BowlAll the things you love about a burrito bowl made and mixed together in a Slow Cooker.Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 5 hours hoursTotal Time 5 hours hours 15 minutes minutesServings 8Calories 472kcalAuthor Brandie SkibinskiIngredients1 pound ground beef1 small yellow onion, diced1 ounce packet taco seasoning (can use low or no sodium)1 cup uncooked long-grain rice1 cups low sodium beef broth15 ounce can black beans, drained and rinsed1 cup corn1 cups salsa (I like Herdez mild salsa)6 (6-inch) flour tortillas, cut into strips or squares2 cups shredded Mexican-blend cheese (divided use)Optional toppings:chopped cilantropickled or fresh jalapeos, dicedsliced black olivessliced green onionssour creamInstructionsIn a skillet, add the 1 pound ground beef (and diced 1 small yellow onion, diced if you like them very soft). Cook and crumble until fully cooked. Drain excess grease.To a 5-6 quart slow cooker add the cooked beef and onion, 1 ounce packet taco seasoning, 1 cup uncooked long-grain rice, 1 cups low sodium beef broth, 15 ounce can black beans, drained and rinsed, 1 cup corn, and 1 cups salsa and 1 cup shredded Mexican cheese blend. Stir to combine. Add in the 6 (6-inch) flour tortillas, cut into strips or squares cut into pieces. Gently stir them in, making sure they get coated in the mixture and are not showing any dry spots. Cover and cook on low for about 45 hours, stirring only once halfway through (if possible) to prevent sticking.NOTE: Different slow cookers cook differently these days. There are so many types out there now. Some cook really hot and quickly and unevenly and some cook slowly and evenly. It is not a one size fits all anymore. So you really need to go by doneness, not just by time. If you find that your rice is still not fully cooked after the allotted time, pour in about cup water or broth and gently stir it in. Cover and cook for an additional 30-45 minutes.Once rice is fully cooked and tender, sprinkle remaining shredded cheese evenly over the top.Cover and allow the cheese to melt fully (usually about 10-20 minutes.)Then scoop and serve with optional toppings (chopped cilantro, pickled or fresh jalapeos, diced, sliced black olives, sliced green onions and/or sour cream) NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 472kcal | Carbohydrates: 50g | Protein: 26g | Fat: 19g | Sodium: 1315mg | Fiber: 7g | Sugar: 5g