This cheesy beef taco bowl brings together savory ground beef simmered in rich enchilada sauce with a vibrant mix of grilled corn and peppers. Topped with melted pepper jack cheese, this easy-to-make meal is packed with bold Tex-Mex flavor and is perfect for a satisfying weeknight dinner.
Meal Card: Cheesy Beef Taco Bowl with Grilled Corn and Peppers
Ingredients
- 1-2 packages ground beef
- 1-2 packages SW vegetable blend
- 1-2 packages white rice
- 1-2 packages enchilada sauce
- 1-2 packages pepper jack cheese
- 2-4 packets hot sauce
Directions
1) Place packets of enchilada and hot sauce in a bowl of hot water to thaw. Place pepper jack cheese on the counter to thaw. If scheduling this meal, place pepper jack and hot sauce packets in the fridge to thaw.
2) Open ground beef into a Suvie pan. Pour thawed enchilada sauce over the beef. Place pan in the top zone of Suvie.
3) Tap packages of white rice and SW vegetable blend on the counter to break up. Open into a Suvie pan. Season with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp ground black pepper (for 4 servings, season with 2 tbsp olive oil, 1 tsp salt, and ½ tsp ground black pepper). Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Roast at 350°F for 15 minutes (for 4 servings, Roast for 25 minutes)
5) Remove pans from Suvie. Stir beef and enchilada sauce together and season to taste with salt and pepper. Top with pepper jack cheese and return pan to Suvie. Continue cooking for 5 minutes more.
6) Stir rice and vegetables together, seasoning to taste with salt and pepper. Divide between plates. Top each serving with cheesy beef and garnish to taste with hot sauce.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 910, Total Fat 48g, Total Carbohydrates 75g, Total Sodium 1410mg, Total Protein 44g.
