Spicy Southwest Beef Bowls with Fresh Salsa and Lime Crema

Build your own bowl with this flavorful and fun dinner! Start with a base of zesty lime rice and richly spiced ground beef, then add your favorite toppings: fresh homemade salsa, creamy Monterey Jack cheese and a tangy lime crema. Crunchy blue corn tortilla chips add the perfect finishing touch.

This recipe is all about customization. Layer the crema on the bottom, pile on the rice and beef, then finish with salsa, cheese and chips. Whether you crush the chips for a crunchy garnish or use them for scooping, every bite is a fiesta of flavors and textures.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Finely dice the tomato. Halve, peel and thinly slice the red onion; finely chop a few slices until you have 2 tablespoons. Zest and quarter the lime. Halve, deseed and finely chop the jalapeño (leave seeds in for more heat). Peel and finely chop the garlic.
2. In a small pot, combine the rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a small bowl, combine the diced tomato, chopped onion, half the lime zest, a squeeze of lime juice, a drizzle of olive oil and as much jalapeño as you like. Season generously with salt and pepper. Set aside.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion and a big pinch of salt. Cook, stirring, until slightly softened, 2-3 minutes. Add the ground beef, garlic, Southwest spice blend and another big pinch of salt (add any remaining jalapeño if you like it spicy). Cook, breaking up the meat into pieces, until browned and cooked through, 3-4 minutes. If there’s excess grease, carefully pour it out. Stir in the tomato paste and beef stock concentrate, then add ¼ cup water (⅓ cup for 4 servings). Cook until slightly thickened, 1-2 minutes. Stir in 1 tablespoon butter; turn off heat.
5. While the beef cooks, in a second small bowl, combine the sour cream with a squeeze of lime juice. Season with salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
6. Fluff the rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings) and the remaining lime zest. Season with salt and pepper. Divide the rice between bowls. Top with the beef mixture, Monterey Jack cheese, salsa and crema. Serve with tortilla chips and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even cauliflower rice. Adjust cooking time and liquid accordingly.

How can I make this recipe dairy-free?

Use a dairy-free sour cream alternative and omit the Monterey Jack cheese or use a vegan cheese substitute. The butter can be replaced with olive oil or a plant-based butter.

Can I prepare the salsa and crema ahead of time?

Absolutely! The salsa and crema can be made up to a day in advance and stored in the refrigerator. The crema may thicken; thin with a little water before serving.