HF - Tex-Mex Beef Enchilada Bowls

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, cheese, and Southwest crema. Yep, this blissful bowl is sure to satisfy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

https://www.hellofresh.com/recipes/tex-mex-beef-enchilada-bowls-608964d64e05e865661e2ec6 Wash and dry all produce.

Step 2

Dice tomato.

Step 3

Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP.

Step 4

Zest and quarter lime.

Step 5

Halve, core, and thinly slice green pepper into strips.

Step 6

In a small pot, combine rice, 180ml (¾ cup) water, and a pinch of salt.

Step 7

Bring to a boil, then cover and reduce to a low simmer. (OR JUST USE A RICE MAKER)

Step 8

Cook until rice is tender, 15-18 minutes.

Step 9

Keep covered off heat until ready to serve.

Step 10

While rice cooks, in a small bowl, combine tomato, minced onion, and juice from half the lime.

Step 11

Season with salt and pepper.

Step 12

In a separate small bowl, combine sour cream and ¼ tsp Southwest Spice. (You’ll use more Southwest Spice in the next step.)

Step 13

Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Step 14

Season with salt and pepper.

Step 15

Heat a drizzle of oil in a large pan over medium-high heat.

Step 16

Add green pepper and cook until slightly softened, 2-3 minutes.

Step 17

Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes.

Step 18

Add 2 TBSP water, half the remaining Southwest Spice (you’ll use the rest in the next step), salt, and pepper.

Step 19

Cook until water has mostly evaporated and veggies are coated, 1-2 minutes.

Step 20

Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

Step 21

Heat another drizzle of oil in pan used for veggies over medium-high heat.

Step 22

Add beef and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Step 23

TIP: If there’s excess grease in your pan, carefully pour it out.

Step 24

Stir in chipotle paste and remaining Southwest Spice until combined.

Step 25

Add 50ml (¼ cup) water; simmer until mixture is reduced and saucy, 2-3 minutes more.

Step 26

Remove from heat and stir in 1 TBSP butter, and season with salt and pepper.

Step 27

Fluff rice with a fork; stir in lime zest and season with salt and pepper.

Step 28

Divide rice between bowls and top with beef mixture, veggies, cheese, salsa, and crema.

Step 29

Serve with remaining lime wedges on the side.

Step 30

Enjoy!