Saucy Beef Burrito Bowls
with Poblano, Crema, Salsa & Cilantro Lime Rice
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 Tex-Mex rendition is fully loaded. Steamy cilantro-lime rice is topped with saucy spiced ground beef, charred poblano and onion, salsa fresca, and smoky red pepper crema. Who needs the tortilla when you’ve got all that?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
1 unit
Red Onion
1 unit
Poblano Pepper
10 ounce
Ground Beef
1 unit
Tex-Mex Paste
1 unit
Roma Tomato
1 unit
Lime
¼ ounce
Cilantro
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk, Soy)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a 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.
• While rice cooks, wash and dry produce. • Finely dice tomato. Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 TBSP. (For 4 servings, mince a few wedges until you have 2 TBSP.) Zest and quarter lime. Core, deseed, and dice poblano into ½-inch pieces. Mince cilantro.
• In a small bowl, combine tomato, minced onion, and juice from half the lime; season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a large drizzle of oil in a medium pan over medium-high heat. (For 4 servings, use a large pan.) Add poblano and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. • Transfer veggies to a plate.
• Add another drizzle of oil to same pan; increase heat to medium high. Add beef* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes. • Stir in Tex-Mex paste and ¼ cup water (1⁄3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and beef is cooked through, 1-2 minutes more. Turn off heat.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and half the cilantro. Season with salt and pepper. • Divide rice between bowls and top with veggies, saucy beef, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious blend of spices and fresh ingredients, though some found it mild and wanted more heat 🌶️.
- Ease of prep: Quick and easy to make, with simple steps that even kids could follow.
- Suggestions: Consider adding black beans, cheese, or avocado for extra flavor and texture; some preferred less onion.
- Portions: Several customers wished for more rice to balance the generous amount of beef.
- Leftovers: Tasty when reheated, with some enjoying it even more the next day or repurposing leftovers into tacos.
