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This dish highlights a blend of traditional Mexican spices like ancho chile powder, smoked paprika, cumin, and more, which coat both our beef and roasted carrots. To mellow out the earthy flavors and bring it all together, we’re topping our bowls with a drizzle of tangy lime mayonnaise.

Ethan Mick

with Fresh Salsa &  Cotija Cheese

Mexican Beef Bowls

Ground Beef

Jasmine Rice

Cocktail Tomatoes

Lime

Sliced Pickled Jalapeño Pepper

Carrots

Grated Cotija Cheese

Mayonnaise

Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Peel the **carrots**; halve lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a bowl. Drizzle with olive oil and season with salt, pepper, and **1/4 of the spice blend**. Toss to coat. Arrange in an even layer on the prepared sheet pan. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the carrots:

While the carrots roast, in a small pot, combine the **rice**, **a big pinch of salt**, and **1 cup of water**. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:

While the rice cooks, quarter the **tomatoes**. Halve the **lime** crosswise. Roughly chop the **pepper**. Thoroughly wash your hands immediately after handling. In a medium bowl, combine the **quartered tomatoes**, **the juice of 1 lime half**, and **as much of the chopped pepper as you’d like**, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.

Prepare & make the salsa:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **beef**; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the **remaining spice blend**; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add **1/4 cup of water** (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened and the beef is cooked through. Turn off the heat.

Cook the beef:

While the beef cooks, in a bowl, combine the **mayonnaise** and **the juice of the remaining lime half**. Season with salt and pepper. Serve the **cooked rice** topped with the **cooked beef**, **roasted carrots**, and **salsa**. Drizzle with the **lime mayo** and garnish with the **cheese**. Enjoy!