Enchilada Bowls

TEX MEX BEEF ENCHILADA BOWLS WITH PICO DE GALLO AND LIME CREMA

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PREP TIME: 10 Minutes/ COOK TIME: 30 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 880/ Protein 42g

DIFFICULTY LEVEL: Easy

INGREDIENTS: Tomatoes, Scallions, Lime, Long Green Pepper, Canned Corn, 1 Cup Jasmine Rice, Ground Beef, 2 TBSP Sour Cream, 2 TBSP Tex-Mex Paste, 1 TBSP Taco Seasoning, 2 TBSP Tomato Paste, 1 Cup Cheddar Cheese, Flour Tortilla

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Step 1: Prep

Wash and dry produce

Dice tomatoes, and dice pepper, trim and thinly slice scallions, quarter lime, drain and rinse corn

Step 2: Cook Rice (Instant Rice)

In a small pot on medium heat, melt 2 TBSP of butter

Combine rice, 1 cup of water, and 1/4 TSP of salt and pepper

Bring to a boil

REDUCE HEAT TO LOW AND COVER, simmer for 7 minutes or until instant rice is cooked

*This is for INSTANT RICE ONLY. For regular rice 3/4 cups of rice, 1.25 cups of water, bring to boil, reduce to low, simmer for 15 minutes.

Remove from heat, keep covered until ready to serve

Step 3: Cook Vegetables and Make Pico

Add a large drizzle of oil to a large pan on medium heat

Add ground beef, breaking up meat into small pieces, season with 1/4 TSP of Salt and pepper

Cook for 5 minutes

Combine diced pepper, corn, tex mex paste, tomatoe paste, taco seasoning, squeeze 1/2 lime, scallions, and 1/4 TSP of salt and pepper

Cook for 7 minutes

For Pico De Gallo:

Combine tomatoes, scallions, 1 TBSP of lime juice, and 1/4 TSP of salt and pepper, mix will

Step 4: Finish and Serve

Divide rice between shallow bowls

Top with meat and vegetable mixture, and Pico de Gallo

Serve with lime wedge on the side, and tortillas

Serve hot and Enjoy!