Tex-Mex Beef Enchilada Bowls
with Salsa Mexicana & Spiced Crema
- Milk
Rice bowls are way beyond “having a moment” and have officially transformed into a dinnertime staple. And why not? They’re hearty, flavorful, and so versatile. This version’s got bold ’n’ saucy beef served over a bed of fluffy lime rice, topped with fresh salsa, Monterey Jack cheese, and Southwest crema. Yep, this blissful bowl is sure to satisfy.
Ingredients
1 unit
Yellow Onion
1 unit
Long Green Pepper
1 unit
Roma Tomato
1 unit
Lime
4 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Southwest Spice Blend
½ cup
Jasmine Rice
10 ounce
Ground Beef
1 unit
Tex-Mex Paste
¼ cup
Monterey Jack Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.
• 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, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine sour cream and ¼ tsp Southwest Spice (½ tsp for 4 servings). (You’ll use more Southwest Spice in the next step.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. • Add 2 TBSP water (4 TBSP for 4 servings), half the remaining Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Cook until water has mostly evaporated and veggies are coated, 1-2 minutes. • Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.
• 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 Tex-Mex paste and remaining Southwest Spice until combined. Add ¼ cup water (1⁄3 cup for 4 servings); simmer until mixture is reduced and saucy, 2-3 minutes more. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Fluff rice with a fork; stir in lime zest and season with salt and pepper. • Divide rice between bowls and top with beef mixture, veggies, Monterey Jack, salsa, and crema. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the bold, tasty flavors, though some found it too spicy or salty; adjusting seasoning to taste is recommended.
- Ease of prep: Quick and easy to make for most, though a few felt there were too many steps for a simple dish.
- Suggestions: Consider adding beans, corn, or avocado; some enjoyed it with tortilla chips for extra crunch 🌮.
- Portions: Several wished for more rice or veggies to balance the meat; adding extra produce can stretch the meal.
- Leftovers: Reheats well for lunch; some found it even better cold for meal prep.
Reviews from our home cooks
Definitely yummy, but I didn't care as much for the meat seasoning, which was actually pretty spicy and had a BBQ flavor. I supposed that was the Tex part of it. I added cilantro to the meat and salsa and served some on the side. The crema was delicious. The whole family enjoyed this meal, but I would tone down the meat spice and personally would have preferred a different flavor profile for the meat.
Mealtimes are an extra-special time of joy thanks to Hello Fresh, and their menu items like Tex-Mex Beef Enchilada Bowls! I felt like I was eating food prepared from a restaurant. What I liked best was the fresh flavors, the jasmine rice, and the southwestern spices.
Husband and I both loved these enchilada bowls. The Tex-Mex paste is wonderful - has a great spicy flavor without excessive heat.
Love the freshness of this dish....and that it is Tex-Mex--flavors deliver! Easy to fix and even easier to eat!
Very hot and spicy, but not excessively. Could reduce spice some, if desired when making it again. Do not make salsa, but use the ingredients for toppings to be added as desired. It is a very quick and easy meal to make. We omit the green pepper and roughly chop the onion. Then we cook the onion just a bit before adding the meat to the pan with it. We omit the butter also. We also omit the lime zest from the rice. Delicious and definitely will get again.
My husband loves this one, and I would except all I can taste is the tex mex seasoning, which can be a little overwhelming. I wish there were a way to add more depth to the flavor, but would still eat again (hence 4 stars).
Tex-Mex Beef Enchiladas Bowls are another favorite! Quick, easy and oh so good! I topped with a fresh an avocado we had on hand, delicious!
The green pepper was very good, but small. Would like more of a gr. pepper. The Tex-Mex Beef Enchilada Bowl was so good. :)
I would leave a litte of the Tex Mex paste out next time. It was a bit spicy for some of my family. My tomato was beginning to soften and turn grey on the end, but I was able to salvage it. The produce in my entire box this week did not seem as fresh.
The onion was a little on the small side so I replaced it and I added more cheese but this recipe was perfect after that. Tasted like a fajita bowl
