San Antonio Beef Bowls
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San Antonio Beef Bowls

San Antonio Beef Bowls

with Blue Corn Tortilla Chips, Fresh Salsa & Lime Crema

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!


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

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


1 unit

Red Onion

1 unit


1 unit


1 clove


½ cup

Jasmine Rice

10 ounce

Ground Beef

1 tablespoon

Southwest Spice Blend

1 unit

Tomato Paste

1 unit

Beef Stock Concentrate

1.5 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Monterey Jack Cheese

(Contains Milk)

1.5 ounce

Blue Corn Tortilla Chips

(Contains Sesame)

Not included in your delivery



1 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories980 kcal
Fat60 g
Saturated Fat24 g
Carbohydrate71 g
Sugar8 g
Dietary Fiber5 g
Protein35 g
Cholesterol150 mg
Sodium720 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.


Small pot
Small Bowl
Large Pan



• Wash and dry 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 for more spice!) Peel and finely chop garlic.

Cook Rice

• 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.

Make Salsa

•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.

Start Beef

• 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 Blend, and another big pinch of salt. TIP: If you like things spicy, add any remaining jalapeño. • Using a spatula, arrange beef into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up into pieces; cook, stirring occasionally, until beef is cooked through, 3-4 minutes more. TIP: If there’s excess grease in your pan, carefully pour it out.

Finish Beef

• To pan with beef, 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 until melted; turn off heat.

Make Crema

• 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.

Finish & Serve

• Fluff rice with a fork; stir in remaining lime zest and 1 TBSP butter (2 TBSP for 4 servings). 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.

Ground Beef is fully cooked when internal temperature reaches 160º.