Low Sodium Beef Burrito Bowl with Cheesy Sauce

Tex Mex food is a staple in my house. Its so full of flavor and easily adapted for any meal. I always have a jar of my Mexican Spice Mix to make this super easy to come together. This burrito bowl is one of my favorites and is really quick to put together. I freeze individual portions for fast lunches. And the addition of my "cheese" sauce keeps the sodium count insanely low while adding a nice cheesy flavor.

Coming in at a whopping 80 mg per serving, these make a regular spot on the dinner rotation.

Ingredients

• 1 lbs 80% ground beef

• 2 tablespoons Mexican Spice Mix

• 1 can no salt added black beans

• 1/2 cup frozen corn

• 1 red pepper diced

• 1 green pepper diced

• 1 small onion diced

• 2 cups jasmine rice, rinsed

• 3 1/2 cups water (reserve 1/2 cup for beef mixture.

• 2 bay leaves

• 2 tablespoons lime juice

Directions

1. In a sauce pan, bring 3 cups water to boil, add bay leaves and rice. Reduce heat to simmer . Cook until water has absorbed. Remove bay leaves and stir in lime juice. Fluff with fork.

2. While the rice is cooking, in a large hot skillet, cook corn until it starts to brown. Remove from skillet.

3. Add ground beef to skillet. Breaking up the meat as it cooks, cook until there is no pink remaining. Add 1/2 cup water, spice mix, corn, peppers and onion. Bring to a simmer.

4. While this cooks down, I typically make my cheese sauce.

5. Assemble your bowls, rice first, ground beef mixture and topped with a generous helping of cheese sauce.

Bowls as a fun way to get a meal on the table quick. What type of bowls are hits in your house? Share below!