Tex-Mex Briarpatch Black Angus Ground Beef Lettuce Bowls

Made with Briarpatch beef, this fresh and flavorful bowl is a favorite around our table. 

Ingredients 

• 1 lb Briarpatch Black Angus Ground Beef 

• Kosher salt and freshly ground black pepper 

• 1 small yellow onion, diced 

• 2 cloves garlic, minced 

• 1 tablespoon chili powder 

• 1 teaspoon ground cumin 

• 1 teaspoon smoked paprika 

• ½ teaspoon dried oregano 

• ½ cup tomato sauce or diced tomatoes 

• 4 to 5 cups chopped romaine or butter lettuce 

• 1 can black beans, drained and rinsed 

• 1 cup corn kernels 

• 1 cup cherry tomatoes, halved 

• 1 avocado, sliced 

• 1 cup shredded cheddar cheese 

• ¼ cup sliced fresh jalapeños 

• Fresh lime wedges  

Directions 

Heat a large skillet over medium heat. Add the Briarpatch Black Angus Ground Beef and cook, breaking it apart with a wooden spoon. Season lightly with salt and pepper. 

Add the diced onion and cook until softened, about 4 to 5 minutes. Stir in the garlic and cook for about 30 seconds until fragrant. 

Add chili powder, cumin, smoked paprika, and oregano. Stir well to evenly coat the beef. Pour in the tomato sauce and let simmer for 5 to 7 minutes until slightly thickened and flavorful. 

Divide the chopped lettuce among serving bowls. Top with the seasoned ground beef, black beans, corn, cherry tomatoes, avocado, shredded cheddar cheese, and fresh jalapeños. 

Finish with a squeeze of fresh lime juice and serve immediately. 

This Patch to Plate recipe is inspired by the Tex-Mex Burrito Bowl recipe originally published by Life, Love and Good Food. We’ve adapted it to reflect our farm, our beef, and the way we cook and gather around the table at Briarpatch Farms.