Southwestern Beef Bowls
with Lime Aioili
Peppers, onions, and beef are a perfect match for one another. This dish capitalizes on the classic pairing along with sumptuous roasted potatoes. Altogether, a perfect, bright and punchy dish!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
1 cs
Mélange d'épices Sud-Ouest
(Peut contenir Soya, Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame)
113 g
Oignon rouge, tranché
1 pièce(s)
Poivron
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
7 g
Coriandre
2 pièce(s)
Gousses d'ail
300 g
Pomme de terre rouge
1 pièce(s)
Lime
½ tasse(s)
Cheddar, râpé
(Contient Lait)
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
2.5 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Quarter the potatoes. Add potatoes with 1 tbsp oil (dbl for 4 ppl) and half the Southwest Spice to a parchment-lined baking sheet. Season with salt and pepper, the toss to coat. Roast in the top of the oven, until the potatoes are golden brown, 25-28 min.
Peel, then mince or grate garlic. Core, then cut pepper into 1/4-inch slices. Roughly chop the cilantro. Zest, then juice half the lime. Cut remaining lime into wedges.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions and half the garlic. Cook, stirring occasionally, until the peppers are tender-crisp, 5-6 min. Transfer peppers to a large bowl. Cover with foil to keep warm. Set aside.
Reheat the same pan over medium-high. When hot, add hen hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Southwestern Spice Blend and cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
While the beef cooks, stir together mayo, cilantro, 1 tsp lime zest, 1/2 tbsp lime juice and 1/4 tsp garlic (dbl all for 4ppl) in a small bowl. Season with salt and pepper. Set aside.
Divide potatoes, peppers and beef between bowls. Sprinkle cheddar cheese over top. Dollop with the lime aioli. Squeeze a lime wedge over top, if desired.