Easy Tex-Mex Bowl or Chicken Burrito Salad Recipe (2024)

Make something different for Taco Tuesday with this easy, delicious Tex-Mex Bowl. Great for a weeknight dinner or to bring for lunch.

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Now that we live in Texas, we have been experimenting a bit more with some of the Tex-Mex-related recipes. I will never be on board with the true Mexican cuisine. I enjoy sour cream too much, but the food here is definitely different than in Florida. That’s why we came up with our own Tex-Mex Bowl recipe.

We have a few recipes already, such as ourBean and Cheese Tostadas,Chipotle Chicken Tacos, and my favoriteTacoDip. But we wanted to add it to our recipe database. And use up a lot of random groceries we had in the house.

Justin is the one who came up with the idea to make a Tex-Mex bowl for dinner one night. We had some lettuce that was about to start going bad, some chicken we had thawed but had no clue what to do with, and other veggies in the fridge.

This recipe was kind of made up as we went. We didn’t have much of a plan but just went with the flow on it. And surprisingly, on the first try, we came up with a delicious meal!

Add-On Options

As with any recipe you make from home, you have the option to add or remove ingredients. Here are a few that I think would be great simple ingredients you can add to your burrito bowl.

• Lime Juice, a Lime Wedge, or Lime Zest
• Brown Rice or White Rice
• Pinto Beans
• Red Onions
• Red Bell Pepper or Green Bell Pepper
• Hot Sauce
• Green Onions
• Refried Beans
• Jalapeno Peppers
• Fresh Corn or Canned Corn
• Ground Beef
• Pepper Jack Cheese
• Tortilla Strips
• Corn Chips
• Chili Powder
• Red Pepper Flakes
• Cheddar Cheese

Easy Tex-Mex Bowl Step by Step

Ingredients

• 1lbchicken breast(boneless, skinless, cut into strips)
• 2tbspolive oil
• 1tbspcilantro
• 1tbsponion powder
• 1tspcumin
• 1tspgarlic powder
• 2cupslettuce(chopped)
• 1tomato(chopped)
• 1/2onion(chopped)
• 1avocado(sliced)
• 1/4cupcorn(cooked)
• 1/2cupMexican cheese(shredded)

Preparation

Chicken

Season the chicken and pan-fry it over medium-high heat in a large skillet until it is cooked through. Of course, if you want a meatless option for a meal, you don’t have to make the chicken for it. The seasonings I used include cilantro, cumin, onion powder, garlic powder, and black pepper. You can really determine the flavor of the meal by using different seasonings to your tastes.

Vegetables

Cut up whatever vegetables you want to use in your bowls. We used tomato and avocado for ours but would have also used onion if we had some. I did add a little extra onion powder to the chicken to help make up for the missing flavor of the freshly chopped onion.

Another thing we added was some corn. We’ve had some frozen corn in the freezer for months, so I decided that we needed to use that for something. I threw the bag away a long time ago because it had ripped open and had this in a freezer ziplock, so I didn’t have the cooking instructions but just boiled the corn until it was warmed through.

As I mentioned earlier, we had some lettuce in the fridge that had been in there a while and was starting to go bad. Normally tacos would use tortilla shells of some type, but we figured the lettuce would make this a little more healthy. And we didn’t have any taco shells in the pantry either.

Putting it all Together

Once everything is cooked and ready, just pile it all in your bowl like you would a salad. Then we topped it with cheese, and I put a little bit of sour cream on top. Trust me, I learned the hard way that it doesn’t take much sour cream for this. A little bit goes a long way.

Garnish with chopped fresh cilantro and serve immediately.

Tex-Mex Bowl Leftovers

Storage: This is best stored in an airtight container in the refrigerator for up to 2-3 days. I suggest fresh avocado sliceswhen you serve the leftovers as it won’t keep for very long.

Recipe

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