San Antonio Beef Bowls
with Blue Corn Chips, Fresh Salsa & Lime Crema
- Milk
The beauty of a bowl-style dinner is the DIY element. This meal begins with a base of zesty rice and richly-spiced ground beef, then jazzes things up with homemade salsa, Monterey Jack cheese, a limey crema, and blue corn tortilla chips. When ready to build your bowl, feel free to go wild with assembly. Crema on bottom! Rice on top of chicken! Crush up your tortilla chips for a crunchy garnish, or serve along the side for scooping—follow your heart, chef!!
Ingredients
1 unit
Roma Tomato
1 unit
Red Onion
1 unit
Lime
1 unit
Jalapeño
1 clove
Garlic
½ cup
Jasmine Rice
10 ounce
Ground Beef
1 tablespoon
Southwest Spice Blend
1.5 ounce
Tomato Paste
1 unit
Beef Stock Concentrate
2 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1.5 ounce
Blue Corn Tortilla Chips
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Finely dice tomato. Halve, peel, and thinly slice onion; finely chop a few slices until you have 2 TBSP. Zest and quarter lime. Halve, deseed, and finely chop jalapeño. (TIP: Leave seeds in if you prefer more spice!) Peel and finely chop garlic.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. 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, chopped onion, half the lime zest, a squeeze of lime juice, a drizzle of olive oil, and as much jalapeño as you like. Season generously with salt and pepper. Set aside.
• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sliced onion and a big pinch of salt. Cook, stirring, until slightly softened, 2- 3 minutes. • Add beef*, garlic, Southwest Spice, and another big pinch of salt. (TIP: If you like things spicy, add any remaining jalapeño.) Cook, breaking up meat into pieces, until browned and cooked through, 3-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in tomato paste and stock concentrate, then add ¼ cup water (1⁄3 cup for 4 servings). Cook until slightly thickened, 1-2 minutes more. • Stir in 1 TBSP butter; turn off heat.
• While beef cooks, in a second small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and remaining lime zest. Season with salt and pepper. • Divide rice between bowls. Top with beef mixture, Monterey Jack, salsa, and crema. Serve with tortilla chips and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The seasoned beef and fresh homemade salsa are crowd-pleasers, with the lime-zest butter rice tying everything together nicely. Some found the overall flavor a bit mild or tomato-forward; adding extra jalapeño or a squeeze of lime brightens it up.
- Ease of prep: The recipe involves several components — salsa, crema, rice, and beef — so expect a bit more hands-on prep than a typical weeknight meal.
- Suggestions: Add the salt gradually across steps, as several customers found the dish came out quite salty. Use the full jalapeño if you enjoy heat; others found the dish too mild without it. Consider adding black beans or corn to bulk up the bowl and add more texture.
- Leftovers: This reheats well and makes a great next-day lunch; one customer even used the leftovers as breakfast burrito filling 🎉.
- Portions: The crema and salsa ran short relative to the beef and rice for some — doubling those components is worth it if you love saucy bowls.
Reviews from our home cooks
This meal was quick, easy and absolutely delicious! The spices were on point and the lime crema added freshness. We loved the homemade salsa & were able to make 2 bowls so that 1 didn't have any jalapeño for Papa. The amount of tortilla chips were a little skimpy but we had some on hand.
This one was sooooo good! The salsa was so easy to make and I'm already planning to buy more of the ingredients just to have the salsa by itself. I didn't think I would like the lime crema sauce but it was so simple and added so much to the dish! And the blue corn chips on the side - so cute! You guys truly think of everything and have gotten me to eat outside of the box (usually I'm very picky and reluctant to try different things, but this has been the refreshing side to cooking and healthy eating that I needed).
So very delicious with all the textures of the lime zest rice, beef and onion, crunchy fresh salsa and creamy cheese and sweet crema. Just loved it!!! The lime adds so much flavor. A keeper recipe.
The San Antonio Beef Bowls was delicious and one of my favorites. The spiciness was perfect for our family. We like it mild. We like lots of rice, so I cooked more to add to our bowls. I was looking forward to this meal and it didn't disappoint.
Confession: I've never made fresh salsa before. This version with the lime juice/zest, olive oil, red onion, and a little jalapeño was so, so tasty. I liked that the tomato paste and stock gave the beef a little sauciness. Overall, it was super easy, turned out well (although I didn't try the "brown the beef undisturbed in an even layer" thing; I just browned it as I normally would), and was so yummy.
Love this quick recipe it was so delicious and favorable. My children wanted me to make this as a regular recipe since I meal prepping. It went so well with the blue tortilla chips. Definitely making this just on a larger scale easy to follow. Minimal ingredient but really good.
This was a delicious, substantial dish. I supplemented with a little fresh avocado and a few more tortilla chips, although the blue tortilla chips provided were better than the plain yellow corn tortilla chips I had on hand.
This was really good and quite filling on it's own. I was a little sad there was no cilantro involved since it was a "San Antonio" Beef Bowl. Luckily, as a Texan, I always have cilantro on-hand, so I added it to the salsa, rice (hello, cilantro lime rice!), and as garnish. I also added a poblano pepper I needed to use to the beef/onion mixture. With these additions, this was a 4-star winner all the way!
Yum! I even put the leftover topping in a fresh lettuce leaf instead of over rice. The salsa complimented the lettuce. Nice summer touch. I'd pay extra for another bag of the blue tortilla chips - there are never enough.
We love this! Easy and simple on everyone thought it was delicious. The blue corn chips are an added nice "filler" to the bowls.
