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San Antonio Beef Bowls

San Antonio Beef Bowls

with Blue Corn Tortilla Chips, Fresh Salsa & Lime Crema

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The beauty of a bowl-style dinner is the DIY element. This meal begins with a zesty rice and richly-spiced ground beef, then gets jazzed up with homemade salsa, Monterey Jack cheese, lime crema, and blue corn tortilla chips. When ready to build your bowl, feel free to go wild as you assemble everything. Crema on bottom! Rice on top! Crush up your tortilla chips for a crunchy garnish, or serve along the side for scooping—follow your heart, chef!!

Tags:No Oven
Allergens:Milk

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Roma Tomato

1 unit

Yellow 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

(ContainsMilk)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

1.5 ounce

Blue Corn Tortilla Chips

Not included in your delivery

Salt

Pepper

1 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories930 kcal
Fat54 g
Saturated Fat22 g
Carbohydrate76 g
Sugar9 g
Dietary Fiber5 g
Protein35 g
Cholesterol150 mg
Sodium860 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
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Cook until slightly thickened, 1-2 minutes more. • Stir in 1 TBSP butter until melted; turn off heat.

5

• 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.

6

• 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 any remaining lime wedges on the side.