Tex-Mex Beef Enchilada Bowls
with Salsa Mexicana & Spiced Crema
Rice bowls are way beyond “having a moment” and have officially transformed into a dinnertime staple. And why not? They’re hearty, flavorful, and so versatile. This version’s got bold ’n’ saucy beef served over a bed of fluffy lime rice, topped with fresh salsa, Monterey Jack cheese, and Southwest crema. Yep, this blissful bowl is sure to satisfy.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Long Green Pepper
1 unit
Roma Tomato
1 unit
Lime
4 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Southwest Spice Blend
½ cup
Jasmine Rice
10 ounce
Ground Beef
1 unit
Tex-Mex Paste
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine sour cream and ¼ tsp Southwest Spice (½ tsp for 4 servings). (You’ll use more Southwest Spice in the next step.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. • Add 2 TBSP water (4 TBSP for 4 servings), half the remaining Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Cook until water has mostly evaporated and veggies are coated, 1-2 minutes. • Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.
• Heat another drizzle of oil in pan used for veggies over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in Tex-Mex paste and remaining Southwest Spice until combined. Add ¼ cup water (1⁄3 cup for 4 servings); simmer until mixture is reduced and saucy, 2-3 minutes more. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
• Fluff rice with a fork; stir in lime zest and season with salt and pepper. • Divide rice between bowls and top with beef mixture, veggies, Monterey Jack, salsa, and crema. Serve with remaining lime wedges on the side.
