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Beef Burrito Bowls using Leftover Brisket

Take taco night to a new level and serve up these easy and healthy beef burrito bowls for dinner.
Course Main Course
Cuisine Mexican
Keyword Beef Burrito Bowl, Burrito Bowls
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 4
Author Ali Randall


  • 2 pounds beef brisket
  • 1 can Campbell's French onion soup
  • 2 cups cooked rice
  • 2 avocados, sliced
  • 1 cup black beans, rinsed and drained
  • 1 cup pico de gallo
  • 1 cup queso fresco, crumbled
  • 1 cup cilantro, chopped


  • Place the beef brisket fatty side up in a roasting pan or crockpot. If using a crockpot you may need to cut the brisket to fit. Pour in the french onion soup with 2 cans of water.
  • Using a slow cooker or the slow cook function on your stove, allow the beef brisket to slow cook on low for at least 5 hours. Otherwise use the bake function on your oven at 225°F.
  • After 5 hours, spoon off the layers of fat from the beef brisket and shred the beef using two forks. Return the shredded beef to the pan or pot and allow to cook in the broth for at least another hour. Once the brisket is ready to serve, use a slotted spoon to transfer it from the broth to a bowl.
  • Fill the bottom of four bowls with a half a cup of rice in each. Arrange the shredded beef, avocado, black beans, queso, cilantro and pico de gallo on top of the rice.


If you're not using leftover brisket then you'll need at least a 2 pound cut of beef brisket for these bowls.