Ancho-BBQ Beef Bowls

with Avocado, Marinated Tomatoes, & Sweet Peppers

20 MIN

4 Servings

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From the Test Kitchen

Here, we’re highlighting smoky ancho chile paste by using it along with tangy barbecue sauce to coat our beef and peppers as they cook in the pan. Bites of smooth avocado, fresh tomatoes, and creamy lime sauce round out the dish and provide perfect contrast to the bold flavors.

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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Beef
1 cup Jasmine Rice
1 Lime
4 oz Sweet Peppers
½ lb Cocktail Tomatoes
1 Avocado
½ cup Sour Cream Or Mexican Crema
2 Tbsps Pickled Peruvian Peppers
½ cup Barbecue Sauce
2 Tbsps Ancho Chile Paste

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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.

2 Cook the beef & sweet peppers:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove and discard the cores. Thinly slice crosswise into rings. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, chile paste, barbecue sauce, and sliced sweet peppers; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until the peppers are softened and the beef is cooked through. Turn off the heat. Season with salt and pepper to taste.

3 Prepare the remaining ingredients & make the salsa:

While the beef and sweet peppers cook, halve the lime crosswise. Pit, peel, and thinly slice the avocado. Quarter the tomatoes; place in a bowl. Add the pickled peppers and the juice of 1 lime half; drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate.

4 Make the lime sour cream & serve your dish:

In a bowl, combine the sour cream or crema and the juice of the remaining lime half. Season with salt and pepper. Assemble the bowls using the cooked rice, cooked beef and sweet peppers, marinated tomatoes, sliced avocado, and lime sauce. Season the avocado with salt and pepper. Enjoy!