Southwestern Beef Bowls
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Southwestern Beef Bowls

with Lime Aioili

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!


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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Beef

1 tbsp

Southwest Spice Blend

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

113 g

Red Onion, sliced

1 unit(s)

Sweet Bell Pepper

4 tbsp


(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

7 g


2 unit(s)

Garlic, cloves

300 g

Red Potato

1 unit(s)


½ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

¼ tsp

Salt and Pepper*

2.5 tbsp



Nutrition Values

Calories540 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate35 g
Sugar6 g
Dietary Fiber6 g
Protein11 g
Cholesterol40 mg
Sodium560 mg
Trans Fat0.5 g
Potassium950 mg
Calcium250 mg
Iron2.5 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.


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



Quarter the potatoes. Add potatoes with 1 tbsp oil (dbl for 4 ppl) and half the Southwest Spice to a parchment-lined baking sheet. Season with salt and pepper, the toss to coat. Roast in the top of the oven, until the potatoes are golden brown, 25-28 min. 


Peel, then mince or grate garlic. Core, then cut pepper into 1/4-inch slices. Roughly chop the cilantro. Zest, then juice half the lime. Cut remaining lime into wedges.


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. Cook, stirring occasionally, until the peppers are tender-crisp, 5-6 min. Transfer peppers to a large bowl. Cover with foil to keep warm. Set aside.


Reheat the same pan over medium-high. When hot, add hen 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 Southwestern Spice Blend and cook, stirring often, until fragrant, 1 min. Season with salt and pepper.


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


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