Chorizo Burrito Bowl

Ingredients

Directions

1. 1

   In a bowl; combine cabbage, lime juice, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Mix to combine, cover, and refrigerate until needed.

2. 2

   Preheat a medium skillet for 2 minutes over medium heat. Remove the plastic casing from Chorizo and cook for 3 to 4 minutes, crumbling with a spoon while cooking. Add onion and garlic. Cook for 1 to 2 minutes or until onions soften slightly. Add beef, ⅛ teaspoon salt, and ⅛ teaspoon black pepper. Continue to cook for an additional 6 to 8 minutes, crumbling beef with a spoon while cooking, until meat reaches 165F. Divide meat into 2 portions and keep warm until needed.

3. 3

   Fill each bowl with 1 cup Mexican Rice. Top rice with ½ cup beans, 3 tablespoons Queso Fresco, 1 portion Chorizo mixture, 3 additional tablespoons Queso Fresco, and 3 tablespoons pico de gallo. Mound pickled cabbage in the center of the bowl and drizzle with Cilantro Lime Sour Cream and enjoy!