Servings
Font
Back
Salsa Verde Beef Bowls
4.8 from 102 votes

Salsa Verde Beef Bowls

Salsa Verde Beef Bowls feature cooked rice mixed with lime juice and cilantro paired with ground beef sautéed with poblano peppers, red onion, cabbage, and seasoned with cumin, chili powder, and smoked paprika. The mixture is finished with a generous addition of salsa verde for a tangy, mildly spiced dish that can be garnished with jalapeño for heat.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 5 servings
Calories: 540 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the Rice
  • 3 cups rice cooked
  • 2 tbsp lime juice
  • ¼ cup cilantro chopped
  • salt to taste
For the Beef and Vegetables
  • 2 lbs ground beef 90/10
  • 2 poblano pepper green bell pepper is fine too
  • 1 medium red onion
  • 1 small green cabbage alternatively you can buy 8oz of preshredded cabbage in a bag
  • 2 tbsp neutral cooking oil generic cooking oil
  • 1 tbsp garlic minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tbsp lime juice
  • salt to taste
  • black pepper to taste
  • 1¼ cups salsa verde pick out your favorite jar from the store
  • 1 jalapeño optional for garnish

Instructions

For the Rice
    Cup of Yum
  1. Make enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what type of rice you use.
  2. Once the rice has finished, add 3 cups of rice to a bowl and mix in 2 tbsp of lime juice and ¼ cup chopped cilantro.
For the Beef and Vegetables
  1. While the rice is cooking, prepare your beef and vegetables. For the nutritional estimates provided, I have included 2 tbsp of oil to use in the cooking process. Use that amount as needed in the cooking of the beef and vegetables.
  2. In a large skillet over medium high heat, add about a tsp of the oil and cook the beef until it has browned. The beef should have enough fat that you won't need to use a ton of oil.
  3. While the beef is browning, wash and cut all of your vegetables.
  4. Cut the red onion into thin slices, the peppers into a medium dice, and shred the cabbage by cutting into thin slices. Mince up 1 tbsp worth of garlic. Chop the cilantro into small pieces for the cilantro lime rice once the rice has finished.
  5. Once the beef is finished browning, remove it from the skillet (or use a separate skillet) and add 1 tbsp of oil over medium heat. Toast the cumin, chili powder, and smoked paprika in the oil for about 30 seconds and then raise the temperature to medium high and add in the onions and peppers to cook. Add more oil if needed.
  6. Allow the onions and peppers to cook and brown for 4-5 minutes then add it the shredded cabbage and continue cooking until it has softened, around 3-5 minutes. Season lightly with salt and pepper.
  7. Once the vegetables have softened, add back the beef to the pan as well as the cilantro lime rice and squeeze about 1 tbsp of lime juice over the top. Mix everything until well incorporated.
  8. Taste test and adjust flavors with salt, pepper, and extra lime juice as necessary.
For the Salsa Verde
  1. Shake up your jar of salsa and divide it into 5 smaller containers of ¼ cup each.
Plating
  1. This recipe makes 5 servings. Divide the contents of the pan evenly between your 5 containers and add a small container of salsa to each.

Nutrition Information

Calories 540kcal (27%) Carbohydrates 39g (13%) Protein 42g (84%) Fat 24g (37%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 540

% Daily Value*

Calories 540kcal 27%
Carbohydrates 39g 13%
Protein 42g 84%
Fat 24g 37%

* Percent Daily Values are based on a 2,000 calorie diet.