San Antonio Beef Bowls
with Blue Corn Tortilla Chips, Fresh Salsa & Lime Crema
Ingredients (2 servings)
- 1 tomato
- 1 red onion
- 1 lime
- 1 jalapeño
- 1 clove garlic
- ½ cup jasmine rice
- 10 ounces ground beef
- 1 tablespoon Southwest spice blend
- 1 tablespoon tomato paste
- 1 beef stock concentrate
- 1½ tablespoons sour cream
- ¼ cup Monterey Jack cheese
- 1.5 ounces blue corn tortilla chips
- 1 tablespoon butter
- Olive oil
- Salt
- Black pepper
Instructions
- Wash and dry the produce. Dice the tomato, slice the onion, mince the garlic, and finely chop the jalapeño (remove seeds if desired). Zest and juice the lime.
- Cook the rice with ¾ cup water and a pinch of salt until tender (15–18 minutes).
- Make the salsa by combining the tomato, chopped onion, half the lime zest, a squeeze of lime juice, a drizzle of olive oil, and jalapeño to taste. Season with salt and pepper.
- Heat olive oil in a large pan over medium-high heat. Cook the onion until softened. Add the garlic, Southwest spice blend, and another pinch of salt.
- Add the ground beef and cook until browned. Stir in the tomato paste, beef stock concentrate, and ¼ cup water. Simmer until slightly thickened. Stir in 1 tablespoon butter.
- Mix the sour cream with a squeeze of lime juice and a little water until it reaches a drizzling consistency.
- Fluff the rice with the remaining lime zest and 1 tablespoon butter. Season with salt and pepper.
- Divide rice into bowls. Top with beef, Monterey Jack cheese, salsa, and lime crema. Serve with tortilla chips and remaining lime wedges.
