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MexiCali Beef Burrito Bowls

MexiCali Beef Burrito Bowls

with Pico de Gallo & Lime Crema

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Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this burrito-inspired rendition is fully loaded. Steamy lime rice is topped with spiced beef, fresh pico de gallo, a tangle of veggies, lime-spiked crema, Monterey Jack cheese, and of course, a big dollop of guacamole. In our bowls, though, guac is never extra.

Tags:Spicy
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

1 unit

Poblano Pepper

1 unit

Roma Tomato

1 unit

Lime

¾ cup

Jasmine Rice

2 tablespoon

Sour Cream

(ContainsMilk)

10 ounce

Ground Beef

1.5 ounce

Tomato Paste

1 tablespoon

Southwest Spice Blend

¼ cup

Monterey Jack Cheese

(ContainsMilk)

4 tablespoon

Guacamole

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3933 kJ
Calories940 kcal
Fat52 g
Saturated Fat19 g
Carbohydrate83 g
Sugar9 g
Dietary Fiber8 g
Protein38 g
Cholesterol140 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Halve, core, and thinly slice poblano into strips. Dice tomato. Zest and quarter lime (quarter both limes for 4).

2

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big 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.

3

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add poblano and sliced onion. Cook, stirring occasionally, until softened and lightly charred, 8-10 minutes. Season with salt and pepper. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.

4

While veggies cook, in a small bowl, combine minced onion, tomato, and a squeeze of lime juice to taste. Season with salt and pepper. In a separate small bowl, combine sour cream and a squeeze of lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

5

Heat a 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 tomato paste, Southwest Spice, and ¼ cup water (⅓ cup for 4 servings). Cook, scraping up any browned bits from bottom of pan, until mixture is thickened and saucy, 1-2 minutes. Season with salt and pepper.

6

Fluff rice with a fork and stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide between bowls and top with beef mixture, veggies, Monterey Jack, and pico de gallo. Drizzle with crema and dollop with guacamole. Serve with remaining lime wedges on the side.