Description
Tender chili lime beef, roasted peppers, red onion, and corn are finished with melted Monterey Jack and served with cilantro lime rice and creamy chili lime sour cream. These easy sheet pan beef taco bowls are colorful, customizable and made with minimal cleanup.
Ingredients
Scale
Beef + Vegetables
- 680 grams (1 1/2 pounds) thinly sliced fajita-style beef
- 300 grams (2 medium) bell peppers, thinly sliced
- 150 grams (1 large) red onion, thinly sliced
- 165 grams (1 1/2 cups) corn, fresh or frozen
- 30 milliliters (2 tablespoons) extra virgin olive oil, divided
- 18 – 27 grams (2 – 3 tablespoons) Redmond Chili Lime Seasoning, divided*
- Zest of 1 lime
- 120 grams (1 cup) freshly shredded Monterey Jack cheese
- 30 milliliters (2 tablespoons) fresh lime juice
Cilantro Lime Rice
- 370 grams (2 cups) cooked jasmine rice
- 15 milliliters (1 tablespoon) fresh lime juice
- 8 grams (2 tablespoons) finely chopped fresh cilantro
- 1 gram (1/8 teaspoon) fine sea salt
Chili Lime Sour Cream
- 120 grams (1/2 cup) sour cream
- 3 – 6 grams (1 – 2 teaspoons) Redmond Chili Lime Seasoning*
- 15 milliliters (1 tablespoon) fresh lime juice
- 5 – 10 milliliters (1 – 2 teaspoons) water, if needed
For Serving
- 1 avocado, sliced
- Fresh cilantro, as desired
- Lime wedges, as desired
Instructions
- Preheat. Preheat oven to 425℉.
- Prepare the Vegetables. Add peppers, red onion and corn to a rimmed sheet pan lined with parchment paper. Toss with 1 1/2 tablespoons extra virgin olive oil, 1 tablespoon Chili Lime Seasoning and lime zest. Spread into an even layer.
- Roast. Roast for 12 – 15 minutes, tossing halfway through, until the peppers and onions have begun to soften and brown around the edges.
- Season the Beef. Toss beef with remaining 1/2 tablespoon extra virgin olive oil and 1 – 1 1/2 tablespoons Chili Lime Seasoning.
- Add the Beef. Move the vegetables toward the edges of the sheet pan. Arrange beef in a single layer in the center. Roast for 5 – 8 minutes, checking around five minutes, until the beef reaches your preferred doneness. As a reminder, if you are making more than the recipe calls for, you may want to do the vegetables on one sheet pan and the beef on a second.
- Add Cheese. Sprinkle freshly grated Monterey Jack over the vegetables. Switch the oven to broil and broil for 1 – 2 minutes, or until the cheese is melted, bubbling, and lightly golden in spots.
- Finish. Remove from the oven and immediately squeeze fresh lime juice over the sheet pan.
- Prepare the Rice. Stir lime juice, cilantro, and salt into the warm jasmine rice.
- Make the Sauce. Combine sour cream, chili lime seasoning, and lime juice. Thin with water, one teaspoon at a time, if desired.
- Assemble. Divide rice among four bowls. Top with beef and vegetables, sliced avocado, Chili Lime sour cream, cilantro and lime wedges. Serve immediately.
Equipment
10-Piece Glass Nesting Bowl Set
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Cast Iron Tortilla Press, Made in Colombia
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Buy Now → Notes
- Wagyu fajita meat was used to develop the recipe, but thinly sliced sirloin, flank steak or another fajita-style beef works.
- Beef thickness varies considerably, so use cooking time as a guide and check the meat early.
- Rice is optional. Serve the beef and vegetables alone, over greens, with cauliflower rice or tucked into tortillas.
- Monterey Jack can be replaced with cheddar, pepper Jack or a combination.
- Fresh or frozen corn works; frozen corn does not need to be thawed first.
- Avoid overcrowding the pan or the vegetables and beef will steam rather than develop browned edges.
- Refrigerate leftovers for up to 4 days, keeping fresh toppings and sour cream separate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sheet Pan / Roasting
- Cuisine: Mexican-Inspired