Last Updated on 16 May, 2026 by Elby | The Tasteful Pantry
Mexican beef bowls are vibrant both in colour and flavour. There is something about the easy assembly and the versatility that makes this dish a winner in my kitchen. Being able to adjust the spice for those that like the lower end of the spice scale, and adding your own toppings is a game changer. Try it with my spicy corn salsa and as a banquet with Mexican shredded chicken.
Make the most of your night cooking, by doubling the batch of Mexican mince – that way you can enjoy a night off by using leftovers. That’s a win, win in my book!
My version of Mexican beef bowls are so quick and easy to make and are a good way to use up leftover salad and vegetables. You can buy pre-packaged Mexican spice mixes and sometimes busy days (or not so busy days) call for that. Or if you’re interested and when time permits, use my Mexican spice mix recipe to make your own. The meat and beans quickly absorb all the delicious cumin, paprika, and chilli flavours – regardless of whether they come from separate jars or from a pre-packaged mix.
These Mexican beef bowls are uncomplicated, yet intensely flavourful. They are great for a busy weeknight or if you are wanting something a little special for your dinner routine… something the whole household will love.
Mexican Beef Bowls: Leftovers and Waste-free
Vegetables: Grated or finely diced vegetables are easily hidden in the beef mix (if you want to pack the dish with more nutrients for unsuspecting customers). Not only that, it is also a great way to use up old veggies.
Corn: Barbeque corn on the cob and cut the kernels from the cob to place in a bowl for serving. Alternatively use a tin of corn and fry with a teaspoon of butter, until lightly browned.
Protein: You don’t have to play it safe and stick with beef for the Mexican bowls. Change it up or use what is in the fridge and pantry. Shredded chicken or leftover pulled pork and pulled beef are all great substitutes. Or how about vegetarian, and ‘beef’ it up with beans.
Fresh toppings: Now, while I am all for waste-free and using up old produce in meals, fresh ingredients are key for the toppings. The difference in textures and flavours play such an important role in these Mexican bowls.
- Crisp lettuce
- Juicy tomatoes
- Crunchy cucumber
- Bold red onion
- Creamy avocado
- Shredded cheese
- Spicy jalapeños
- Zesty lime
- Sweet charred corn
- Tangy sour cream
- Refreshing coriander
Try them all, pick and choose, or add some other flavours. That is the beauty of this dish.
The base: I love black rice, not only for the visual impact, but I love the chewy texture. Though it will not be to everyone’s liking and it is easily interchangeable with many types of rice. Or leave it out altogether for a lower carb version.
The scoop: Corn chips or tortilla chips are what make this dish in my opinion. Still yummy without, but they really do add a little something, not to mention a built-in spoon for the mince and toppings. Scooping up all of the Mexican bowl flavours on one chip makes for the perfect mouthful! You can even try different flavoured corn chips that are on offer at supermarkets. Some of them are perfect for this dish, such as lime, jalapeño or Mexican flavoured.
More Easy Mexican Recipes
- Spicy Corn Salsa
- Mexican Spice Mix (Taco Seasoning)
- Chicken Tacos with Corn Salsa
- Mango Avocado Salsa
- Corn Salsa with Cream Lime Dressing
Feedback and More
Did you try the Mexican beef bowls recipe? I’d love to know. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you liked this recipe, check out some of my other delicious Mexican-style dishes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Mexican Beef Bowl
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Mexican Beef
- 1 tbsp olive oil
- 500 grams lean beef mince
- 1 tbsp Mexican Spice Mix - see notes
- 2 tbsp tomato paste
- 400 grams canned red kidney beans - plus liquid (pinto, cannellini, red kidney, black)
- 400 grams tomatoes - tinned, diced or crushed
Optional Extras
- steamed rice
- diced onions, tomatoes, cucumbers, capsicum
- sliced jalapeños
- charred barbeque corn
- grated cheese
- sour cream
- lettuce - shredded
- coriander - roughly chopped
- guacamole, Creamy Avocado Dip or diced avo
- homemade Crispy Spiced Tortilla Chips or shop bought
- lime wedges
- habanero hot sauce
Instructions
Mexican Beef
- Heat the oil in a large saucepan over medium-high heat and add the beef and spice mix. Cook for 3-4 minutes, or until browned.
- Stir in the tomato paste, canned beans plus liquid and diced tomatoes. Simmer for approximately 15 minutes, or until sauce has reduced to desired consistency.
Optional Extras
- Pick your toppings and extras and serve in separate bowls or on a large platter. Constructing is the fun part. Let everyone serve their own and select what they like from the extras. Buen provecho!
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
Just tried this one & was delicious!!!! Double batch was a great idea!!
Great! Glad you liked it.