Low-Lift Queso Beef & Street Corn Rice Bowls
Enjoy a head start with prepped ingredients
- Milk
- Eggs
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in 20 minutes. Here, quick-cooking white rice pre-seasoned with a blend of Mexican street corn flavors creates the perfect base for cheesy fajita-spiced ground beef with queso and sliced bell pepper. Each bowl is topped with spicy buttermilk ranch slaw, fresh red salsa, scallion greens, and a squeeze of lime juice. Quick, delicious, and ready when you are!
Ingredients
20 ounce
Ground Beef
4 ounce
Fresh Red Salsa
1 tablespoon
Fajita Spice Blend
3 ounce
Queso Blanco
(Contains: Milk)
1 unit
Lime
2 unit
Scallions
4 ounce
Coleslaw Mix
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 unit
Bell Pepper
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
1 unit
Somos Mexican Street Corn White Rice
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Cooking Steps
Halve, core, and thinly slice bell pepper into strips.
Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, bell pepper, Fajita Spice Blend, salt, and pepper. Cook, stirring occasionally, until beef is cooked through, 4-6 minutes.
Reduce heat to low. Stir in queso. Top with Mexican cheese blend. Cover with lid until cheese melts, 1-2 minutes.
Keep covered off heat until ready to serve.
While beef and bell pepper cook, massage rice in package to separate grains; partially open package. Microwave until warmed through, about 90 seconds. (For 4 servings, microwave both packages at the same time for 2-3 minutes.) TIP: Microwave times may vary. Be careful when handling and opening pouch.
Quarter lime.
In a medium bowl (large bowl for 4 servings), combine coleslaw mix, ranch dressing, juice from half the lime, and as much hot sauce as you like. Season with salt and pepper; toss to combine.
Season with salt and pepper; toss to combine.
Divide rice, queso beef, and slaw between bowls. Top beef with salsa and a squeeze of lime juice. Thinly slice scallion greens (or snip with kitchen scissors!) and sprinkle over bowls (save scallion whites for another use). Serve.
