Tex-Mex Beef Enchilada Bowls

🥘 Ingredients

• butter
  1 tbsp
• cooking oil
  2 tbsp
• ground beef
  8 oz
• jasmine rice
  ¾ cup
• lime
  1 unit
• long green pepper
  1 unit
• monterey jack cheese
  ½ cup
• roma tomato
  1 unit
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• tex-mex paste
  2 tbsp
• water
  2 tbsp, ¾ cup, ¼ cup
• yellow onion
  1 unit

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan

1. 

   1

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

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

   2

   In a small pot , combine jasmine rice , water , and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ¾ cup, water: ¾ cup
3. 

   3

   While rice cooks, in a small bowl , combine diced 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 . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 2 tbsp, southwest spice blend: 1 tbsp
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 . Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, ⏱️ 5 minutes . Add 2 tbsp water , half the remaining southwest spice, salt, and pepper. Cook until water has mostly evaporated and veggies are coated, ⏱️ 1 minute . Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

   cooking oil: 2 tbsp, water: 2 tbsp
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 . If there is excess grease in your pan, carefully pour it out. Stir in tex-mex paste and remaining southwest spice until combined. Add ¼ cup water and simmer until mixture is reduced and saucy, ⏱️ 2 minutes more. Remove from heat and stir in butter until melted. Season with salt and pepper.

   ground beef: 8 oz, tex-mex paste: 2 tbsp, water: ¼ cup, butter: 1 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