Tex-Mex Beef Enchilada Bowls

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend (divided)
  2 tbsp
• Tex-Mex paste
  2 unit
• butter
  2 tbsp
• cooking oil
  2 tsp
• ground beef
  20 oz
• jasmine rice
  1 c
• lime
  1 unit
• long green pepper
  2 unit
• pepper
• roma tomato
  2 unit
• salt
• sour cream
  1/2 c
• yellow onion
  2 unit

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Dice roma tomato . Halve, peel, and thinly slice yellow onion ; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Zest and quarter lime . Halve, core, and thinly slice long green pepper into strips.

   roma tomato: 2 unit, yellow onion: 2 unit, lime: 1 unit, long green pepper: 2 unit
2. 

   2

   In a small pot , combine jasmine 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 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, salt
3. 

   3

   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 Blend . (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.

   pepper, sour cream: 1/2 c, Southwest Spice Blend: 2 tbsp (divided)
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, ⏱️ 2 minutes to ⏱️ 3 minutes . Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, ⏱️ 5 minutes to ⏱️ 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 minutes to ⏱️ 2 minutes . Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

   cooking oil: 2 tsp
5. 

   5

   Heat a drizzle of oil in pan used for veggies over medium-high heat. Add ground beef and cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 4 minutes to ⏱️ 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 minutes to ⏱️ 3 minutes more. Remove from heat and stir in butter until melted. Season with salt and pepper.

   ground beef: 20 oz, Tex-Mex paste: 2 unit, butter: 2 tbsp
6. 

   6

   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 cheese , salsa, and crema. Serve with remaining lime wedges on the side.

   Monterey Jack cheese: ½ cup