Edit San Antonio Beef Bowls

Instructions

One step per line

1) Wash and dry all produce. Finely dice tomato. Halve, peel, and thinly slice onion; finely chop a few slices until you have 2 TBSP. Zest and quarter lime. Halve, deseed, and finely chop jalapeño. Peel and finely chop garlic.

2) In a small pot, combine 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 rice cooks, in a small bowl, combine 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 sliced onion and a big pinch of salt. Cook, stirring, until slightly softened, 2-3 minutes. Add beef, garlic, Southwest Spice, and another big pinch of salt. Cook, breaking up meat into pieces, until browned and cooked through, 3-4 minutes. Stir in tomato paste and stock concentrate, then add ¼ cup water (1⁄3 cup for 4 servings). Cook until slightly thickened, 1-2 minutes more. Stir in 1 TBSP butter; turn off heat.

5) While beef cooks, in a second small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

6) Fluff rice with a fork; stir in 1 TBSP butter and remaining lime zest. Season with salt and pepper. Divide rice between bowls. Top with beef mixture, Monterey Jack, salsa, and crema. Serve with tortilla chips and remaining lime wedges on the side.

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