If a burger and a burrito bowl had a baby, this would be it – and honestly, we think we like it better than both! These Green Chili Burger Bowls have been on rotation in our house for months now, and every single time we make them, someone asks for the recipe. It's a simple dish that is totally customizeable: a smoky, southwest-rubbed beef patty with melted Monterey Jack, a ig scoop of creamy pinto beans, fluffy Mexican rice, and a tangy green chili sauce drizzled over everything.

This slop bowl is weeknight-friendly (45 minutes, one cast iron skillet and two saucepans), meal-prep approved, and ridiculously good with a cold beer. We love to cook these Sunday to eat throughout the week. If your family loves slop bowls like we do, you can love this Tex-Mex inspired recipe!

What stands out

All the burger flavor, zero bun drama. You get that smoky, juicy patty with the gooey melted cheese – without any sogginess or falling-apart situation.
Built-in meal prep. The rice and beans reheat beautifully, so these are a dream for prepping ahead and assembling fresh all week.
Totally customizable. Spice up the rub, swap the beans, add guac, pile on jalapeños – these bowls adapt to whoever is eating them.
Crowd-pleasing every single time. This is the kind of dinner that gets requests for the recipe before the table is even cleared.

What Makes This the Best Burger Bowl Recipe

Burger bowls, slop bowls, whatever you want to call them, they have become a HUGE thing – and for good reason! A lot of them are a deconstructed hamburger over lettuce, which is fine but doesn't wow anyone.

This recipe is different because every component is actually cooked and seasoned on its own terms, not dumped into a bowl as an afterthought.

The southwest burger rub takes this dish over the top – and packs a ton of extra flavor without calories. That blend of smoked paprika, cumin, chili powder, garlic, and cayenne gives the beef real depth – it tastes like it came off a backyard grill in the best way.

The Mexican rice is tomato-spiced and toasty from being cooked in a dry pan first. The pinto beans are simmered in broth with their own spice blend until they're creamy and flavorful on their own.

And the green chili sauce? You can either make it from scratch or grab a jar at the grocery store (we love 505.)

Ingredients You'll Need

Here's a breakdown of everything that goes into this recipe and why each part matters:

Southwest Burger Rub

Smoked paprika – the backbone of the rub. Use smoked, not sweet, for that campfiregrill flavor.
Cumin – earthy and warm, essential for any southwest blend.
Garlic powder + onion powder – these are your savory base notes.
Chili powder – adds depth and mild heat.
Cayenne – a touch for a gentle kick. Scale up if you like heat.
Kosher salt + black pepper – always season your meat generously.

Burger Patties

Ground beef (80/20) – the fat content is important here. Leaner beef will give you a drier patty.
Monterey Jack cheese – it melts beautifully and has a mild, buttery flavor that
complements the spiced beef without overpowering it.

Mexican Rice

Long-grain white rice – toast it in oil first for the best texture and flavor.
Tomato sauce + chicken broth – this is the base that gives the rice that classic red color and savory depth.
Cumin, garlic powder, chili powder – small amounts go a long way.

Pinto Beans

Canned pinto beans – drain and heat before using. Quick and easy.
Chicken broth – simmering in broth instead of water makes a huge difference in flavor.
Cumin + smoked paprika – the beans need their own seasoning, not borrowed flavor from the rest of the bowl.

Green Chile Sauce

Tortilla Chips – give a great crispy crunch and solid to scoop up sour cream, guacamole, or bites of burger!

How to Make Green Chili Burger Bowls Step by Step

Make Mexican Rice

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 1 cup of long-grain white rice and toast, stirring frequently, for 2–3 minutes until the rice turns lightly golden and smells nutty.

Fluff Rice, Set Aside

Bring to a boil, reduce heat to low, cover tightly, and cook for 18 minutes undisturbed.

Make Patties & Simmer Beans

Combine one drained 15-oz can of pinto beans with ½ cup chicken broth, ½ tsp cumin, ½ tsp smoked paprika, ¼ tsp garlic powder, and salt in a small saucepan over medium heat. Simmer 8–10 minutes, stirring occasionally, until most of the liquid is absorbed and the beans are creamy.

Cook Burger Patties

Mix southwest rub ingredients well.

Assemble Bowls

Add a generous scoop of Mexican rice to each bowl. Spoon pinto beans alongside the rice.

Add Burger and Garnish

Place a cheese-topped burger patty on top and some chips on the side.

Kitchen notes

Toast the rice. It takes 2–3 extra minutes and gives you SO much more flavor in the finished rice. Don't skip it.
Dimple the patties. That small indent in the center prevents the patty from doming up as it cooks so you get even, flat browning on both sides.
Use a ripping hot pan. High heat = good crust = burger flavor. Medium heat = steamed meat. Go hot.
Make the sauce first. It can sit in the fridge while everything else cooks, and a little chill time makes it taste even better.
Season the beans separately. Don't rely on the burger or the sauce to flavor them – they need their own seasoning to hold up in the bowl.
Melt the cheese with a lid. Covering the pan for the last 60 seconds is the fastest, most reliable way to get a perfectly melted cheese blanket.

Burger Bowl Variations & Substitutions

This is a adaptable recipe. Here are some popular swaps:

Protein Swaps

Ground turkey or chicken – works great with the same southwest rub. Go with 93% lean for turkey to keep it juicy.
Smash burger style – skip the thick patty and smash thin 2-oz balls directly on a screaming hot griddle. More crispy edges, more crust, more flavor.
Chorizo blend – mix half ground beef with half Mexican chorizo for extra spice and richness.

Cheese Swaps

Pepper Jack – for more heat.
Queso blanco or Oaxacan cheese – for a more authentic Mexican flavor.
Cheddar – classic, no-fail, always welcome.

Bean Swaps

Black beans – swap 1:1 for pinto and follow the same method.
Refried beans – spread a scoop in the bottom of the bowl for extra creaminess under the rice and patty.

Make It Low-Carb / Keto

Swap the rice for cauliflower rice seasoned with the same spice blend.
Skip the beans and add extra sautéed peppers and onions.
The burger patty and green chili sauce are already low-carb as written.

Make It a Meal Prep: Burger Bowl Edition

These bowls are a genuinely great meal prep option because the components store separately and reheat without losing quality. Here's how to set it up:

Cook the rice and beans on Sunday. Store in separate airtight containers in the fridge for up to 5 days.
Mix the burger rub ahead. It stores in a small jar at room temp for weeks. Double or triple the batch while you're at it.
Make the green chile. It keeps in the fridge for up to a week and actually gets better as the flavors meld.
Cook patties fresh OR ahead. Cooked patties reheat well in a covered skillet over medium-low heat with a splash of water to steam. For best results, undercook them slightly (125°F) before refrigerating so they don't dry out on reheat.
Assembly takes about 5 minutes on any given weeknight, and everyone can build their own bowl exactly the way they want it.

Topping Ideas (The More the Better)

Diced white onion or pickled red onion
Sliced fresh jalapeños
Fresh cilantro
Pico de gallo or fresh salsa
Sliced avocado or a scoop of guacamole
Lime wedges (squeeze over everything before eating)
Crushed tortilla chips for crunch
Sliced radishes for a fresh, peppery bite
Hot sauce – Cholula or Valentina both work beautifully here

Keeping leftovers

Refrigerator

Store components separately in airtight containers. Rice and beans keep for up to 5 days.
Cooked patties keep for up to 3 days. Green chili sauce keeps for up to 1 week.

Freezer

Rice and cooked patties freeze well for up to 3 months.
Freeze rice in individual portions for easy grab-and-go. The beans do not freeze as well – make those fresh.

Reheating

Reheat rice with a splash of water in the microwave (covered) or on the stovetop over mediumlow with a lid.
Reheat patties in a covered skillet over medium-low heat with a tablespoon of water to steam and prevent drying out.
Beans warm up great in a small saucepan with a splash of broth.

Burger Bowl Recipe FAQ

Can we use a different cut or type of beef?

80/20 ground beef is ideal for juicy patties with good crust. You can go leaner but add a drizzle of olive oil to the pan to compensate. Avoid anything higher than 90% lean for patties – they tend to be dry.

Can we grill the patties instead of using a skillet?

Absolutely. Grill over direct high heat, 3–4 minutes per side, and add cheese in the last minute. Make sure your grill grates are clean and hot before the patty goes on to prevent sticking.

How do we keep the patties from falling apart?

Don't overwork the beef when forming the patties, and don't press down on them while they're cooking. Handle them as little as possible. One flip is all you need.

Our rice always comes out mushy. Help!

Three tips: toast the rice first, resist lifting the lid during cooking, and let it steam off the heat for the full 5 minutes before you fluff. Also check your broth ratio – it should be exactly 1¾ cups per 1 cup rice.

Can we make this dairy-free?

Yes – skip the cheese or use a dairy-free melting cheese alternative.

Is this gluten-free?

Yes, as written, this recipe is gluten-free. Double-check your broth and spice blends to make sure there are no hidden additives.

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Ingredients

1 tsp smoked paprika
1 tsp cumin
1 tsp garlic powder
½ tsp onion powder
½ tsp chili powder
½ tsp kosher salt
¼ tsp black pepper
¼ tsp cayenne pepper
3 lbs ground beef, 80/20
8 oz Monterey Jack cheese, sliced
1 cup long-grain white rice
1¾ cups chicken broth
½ cup tomato sauce
1 tbsp olive oil
½ tsp cumin
½ tsp garlic powder
½ tsp chili powder
Salt to taste
1 can, 15 oz pinto beans, drained and rinsed
½ cup chicken broth
½ tsp cumin
½ tsp smoked paprika
¼ tsp garlic powder
8 oz tortilla chips
¼ cup guacamole
Salt to taste
¼ cup green chile sauce

Method

Mix together all Southwest Burger Rub spices in a small bowl. Set aside.
Heat olive oil in a medium saucepan over medium heat.
Toast rice 2–3 minutes, stirring, until lightly golden. Add broth, tomato sauce, and spices. Bring to a boil, cover, reduce to
low, and cook 18 minutes. Remove from heat; steam covered 5 minutes, then fluff.
Combine pinto beans, broth, and spices in a small saucepan over medium heat. Simmer 8–10 minutes until broth is mostly absorbed and beans are creamy. Season to taste.
Divide beef into 4 patties; press a dimple in each center. Coat generously with southwest rub. Heat cast iron skillet over high heat. Cook 3–4 min per side for medium. In last minute, add cheese slices and cover to melt.
Build bowls: layer rice, then beans, then a cheese-topped patty and chips. Drizzle with green chili sauce and add desired toppings.