Shredded Beef Bowls
These shredded beef bowls are one of my favorite ways to turn leftover shredded beef into an easy, filling dinner that my whole family loves. Tender, flavorful beef served over rice with all your favorite taco toppings makes a simple meal that is easy to customize and perfect for busy weeknights.
Shredded Beef Burrito Bowls
I absolutely love a good, loaded burrito bowl. It’s filling, healthy, and completely customizable so that everyone gets exactly what they want in their bowl. These shredded beef bowls are so simple and save me on those crazy weeknights when I’m running after kids and cows. The best part is that you can use leftover shredded beef, or if you don’t have any, you can use my easy slow cooker beef taco meat recipe.
The Cowboys’ Rating: 10/10
Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!
Helpful Ingredient Tips
- Beef Roast – Often times, I use leftover roast but if you don’t have any, you can use my shredded beef taco meat recipe. If you use leftover roast, I place the cold roast in a frying pan and turn the heat to medium. After the roast starts to heat up, I break it up into small pieces and add some taco seasoning to it. As it cooks, I mix it in until the roast is well coated. Once the roast is well coated, I remove it from the heat and serve it in my bowls.
- Spanish Rice – You don’t have to use Spanish rice, you can use any kind of cooked rice but I promise these shredded beef bowls will be so much yummier with it! I have a full recipe here on how to make the easiest and most delicious Spanish rice.
- Corn
- Black Beans or Pinto Beans
- Diced Tomatoes
- Cilantro Ranch – If you are going to make these shredded beef bowls, I’m just going to say, don’t skip out on the cilantro ranch dressing. Holy cow it’s good. It’s super easy to make, you just throw all the ingredients in the blender and it’s good to go. Get my recipe for cilantro ranch dressing here.
- Avocados
- Lettuce
- Sour Cream
- Shredded Cheese
Tools You’ll Need
Shredded Beef Bowls Recipe
If using leftover roast:
- Place the leftover roast in a skillet and heat over medium heat.
- Once the roast begins to warm, use a spatula or wooden spoon to break the beef into small pieces.
- Sprinkle taco seasoning over the beef and stir well, continuing to cook until the beef is heated through and evenly coated with the seasoning.
- Remove from the heat and add the shredded beef to your bowls.
if you don’t have leftover roast
- Prepare my shredded beef taco meat recipe according to the recipe directions.
- Once the beef is cooked and shredded, add it to your bowls while warm.
- Assemble your bowls:
- Add the shredded beef to a bowl of warm rice, then top with your favorite taco toppings. We love adding things like lettuce, cheese, tomatoes, avocado, sour cream, salsa, and tortilla strips. Use whatever toppings your family loves!
Gluten Free Shredded Beef Bowls
This recipe is gluten free! I do always caution however, that you check to make sure that the ingredients YOU are using are indeed gluten free. Taco seasoning generally isn’t gluten free, so I make my own taco seasoning. It’s the only taco seasoning that I use. Get my recipe here.
Storage and Reheating
The best part about this recipe, is that it makes great leftovers! I love to make meal prep this recipe for easy lunches during the week.
Storage
Store leftover shredded beef and rice in separate airtight containers in the refrigerator for up to 4 days. Store fresh toppings separately and add them after reheating.
Reheating
Microwave: Place the beef and rice in a microwave-safe bowl. Add a small splash of water or beef broth to the beef to keep it from drying out. Cover loosely and heat in 30–60 second intervals, stirring between each, until heated through. Add your toppings after reheating.
Stovetop: Place the shredded beef in a skillet over medium-low heat with a splash of water or beef broth. Stir occasionally until warmed through. Reheat the rice separately, then assemble your bowl with your favorite toppings.
Try More of My Easy Recipes
Shredded Beef Bowls
Ingredients
- leftover roast
- 2 tbsp taco seasoning
- 15.25 oz. corn
- 15 oz. black beans (or pinto beans)
- 2 cups Spanish rice (or warm rice)
Toppings
- tomatoes
- lettuce
- sour cream
- tortilla strips
- shredded cheese
- cilantro ranch dressing
Instructions
If Using Leftover Roast
- Place the leftover roast in a skillet and heat over medium heat.
- Once the roast begins to warm, use a spatula or wooden spoon to break the beef into small pieces.
- Sprinkle taco seasoning over the beef and stir well, continuing to cook until the beef is heated through and evenly coated with the seasoning.
- Remove from the heat and add the shredded beef to your bowls.
If You Don't Have Leftover Roast
- Prepare my shredded beef taco meat recipe according to the recipe directions.
- Once the beef is cooked and shredded, add it to your bowls while warm.
- Assemble your bowls:
- Add the shredded beef to a bowl of warm rice, then top with your favorite taco toppings. We love adding things like lettuce, cheese, tomatoes, avocado, sour cream, salsa, and tortilla strips. Use whatever toppings your family loves!
