Express
Beef Enchilada Rice Bowl
with crema and tortilla strips
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} calories
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 16 oz. Ground Beef
- 16 oz. Cooked White Rice
- 8 oz. Black Beans
- 7 fl. oz. Enchilada Sauce
- 1 Green Bell Pepper
- 4 oz. Fire Roasted Salsa
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3 oz. Sour Cream
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2 oz. Shredded Cheddar-Jack Cheese
- 1 oz. Tortilla Strips
- 4 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOMJlY3X
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Calories620
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Carbohydrates51g
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Net Carbs44g
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Fat30g
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Protein33g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Drain beans. -
2 Cook the Beef and Peppers
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ground beef and bell pepper to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Remove from burner. Carefully drain excess liquid from pan. -
3 Add the Sauce
Return pan to medium-high heat. Stir in taco seasoning, enchilada sauce, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir occasionally until heated through, 1-2 minutes.
Remove from burner.While beef mixture cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice, salsa (to taste), beans, and 1/4 tsp. salt in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.
Carefully remove from microwave. Rest, 2 minutes.Fluff rice and beans with a fork.Plate dish as pictured on front of card, topping rice and beans with beef mixture, and garnishing with cheese, sour cream, and tortilla strips. Bon appétit!
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