Skinny Beef Burrito and Cauliflower Rice Bowls

Move over Chipotle, these burrito bowls are so easy to make and fantastic! So satisfying, they’re packed with lean, seasoned ground beef and onions, beans, salsa, and cauliflower rice. So easy to make with basic ingredients you might already have on hand. Each serving has just 207 calories and 5 grams of fat. They also have 8 grams of fiber per servingI love that!
Skinny Beef Burrito and Cauliflower Rice Bowls

Helpful Tips About this Recipe

Serves 6 (slightly over 1 cup each) Makes 7 cup total.
Serving Tips
Create a small condiment bar to serve alongside: in addition lettuce, tomatoes, and skinny ranch dressing set out small bowls of chopped avocado, salsa, and shredded cheese. Let everyone create their own bowl!
Skinny Beef Burrito and Cauliflower Rice Bowls
WW Freestyle SmartPoints 1-Blue
WW SmartPoints
WW Points Plus
SKINNY FACTS: for 1 serving
207 calories, 5g fat, 1g sat. fat, 33mg chol, 22g protein, 24g carbs, 8g fiber, 718mg sod, 7g sugar
FACTS: for Freestyle Points
87 calories, 1g sat. fat, 15g protein, 0g sugar
Skinny Beef Burrito and Cauliflower Rice Bowls

Skinny Beef Burrito and Cauliflower Rice Bowls

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Mexican
Servings 6
Calories 207 kcal


  • 1 (16 oz) package cauliflower rice
  • 1 pound lean ground beef (at least 85% lean), I used (85%) organic, grass feed from Trader Joe’s or ground turkey
  • 1 cup onions, chopped
  • 1 cup water
  • 1 cup salsa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 package (1 oz) Lawry’s, McCormack, or Old El Paso original taco seasoning mix

Ingredients for Topping (optional) 

  • 5 cups lettuce, chopped
  • cups tomatoes, chopped
  • 1 cup shredded lite Mexican cheese blend (4 oz)
  • Best skinny ranch or fat-free sour cream or Greek yogurt


  • To cook cauliflower rice: Add to a microwave-safe bowl. Cover with plastic wrap and cook on high for about 4-5 minutes, until soft. Remove cover and set aside. 
  • In a large, nonstick pan, cook beef and onions together over medium heat, stirring occasionally, until beef is browned and no longer pink. Be sure to break up the beef into a crumble while browning. Drain fat in sink. Stir in cooked cauliflower rice, water, salsa, beans, and taco seasoning mix. Mix well. Continue to cook 5-8 minutes to blend flavors, thicken and heat completely.
  • To serve: If desired, line each bowl with chopped lettuce. Add slightly over 1 cup burrito mixture. Top each bowl with chopped tomatoes, salsa, and a little skinny ranch or sour cream. Plus add a little shredded cheese, if desired.


Serving: 1cupCalories: 207kcalCarbohydrates: 24gProtein: 22gFat: 5gSaturated Fat: 1gCholesterol: 33mgSodium: 718mgFiber: 8gSugar: 7gBlue Smart Points: 1Green Smart Points: 5Plus Points: 4
Tried this recipe?Let me know how it was!


  1. This was really yummy! The problem is my husband doesn’t like cauliflower rice so I left that out and put mine over a separately made cauliflower rice and his over regular rice. I also added about 1/2 cup of frozen corn. I know this changes the points and I will need to recalculate, but this meal is easy, and tasty and I will definitely make it again!

  2. You did a wonderful job adapting this recipe to your needs. Sometimes I like to make this and serve it over Basmati brown rice. And adding corn sounds yummy. Thanks for sharing this Kelly!
    My best,

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