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Southwestern Beef Bowls
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Southwestern Beef Bowls

Southwestern Beef Bowls

with Lime Aioli

Peppers, onions, and beef are a perfect match for one another. This dish capitalizes on the classic pairing along with sumptuous roasted potatoes. Altogether, a perfect, bright and punchy dish!

Tags:
Quick Prep
Family Friendly
Allergens:
Egg
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

1 tbsp

Southwest Spice Blend

113 g

Red Onion, sliced

160 g

Sweet Bell Pepper

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

7 g

Cilantro

1 tbsp

Garlic Puree

360 g

Red Potato

1 unit

Lime

½ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories920 kcal
Fat66 g
Saturated Fat18 g
Carbohydrate46 g
Sugar9 g
Dietary Fiber7 g
Protein37 g
Cholesterol130 mg
Sodium850 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Zester
Small Bowl
Large Bowl
Large Non-Stick Pan

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter potatoes. Add potatoes, 1 tbsp oil (dbl for 4 ppl) and half the Southwest Spice Blend to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until the potatoes are golden-brown, 25-28 min.

Prep
2

While potatoes roast, core, then cut pepper into 1/4-inch slices. Roughly chop the cilantro. Zest, then juice half the lime. Cut remaining lime into wedges.

Cook peppers
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions and half the garlic puree. Cook, stirring occasionally, until the peppers are tender-crisp, 5-6 min. Transfer peppers to a large bowl. Cover to keep warm.

Cook beef
4

Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Southwest Spice Blend and cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Make lime aioli
5

While beef cooks, stir together mayo, cilantro, 1 tsp lime zest, 1/2 tbsp lime juice and 1/4 tsp garlic puree (dbl all for 4 ppl) in a small bowl. Season with salt and pepper.

Finish and serve
6

Divide potatoes between bowls. Top with peppers, then beef and cheddar cheese. Dollop lime aioli over top. Squeeze over a lime wedge, if desired.