Meal Kit
Mission-Style Beef Burrito Bowl
blender recommended
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Ground Beef 85/15 (10 OZ WT)
- 1 Avocado
- 5.47 oz. Long Grain White Rice
- 4 oz. Fire Roasted Salsa Verde
- 1 Lime
- 1 oz. Chipotle Pesto
- ½ oz. Grated Cotija
- ½ oz. Tortilla Strips
- ¼ oz. Cilantro
- 1 tsp. Light Chili Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories980
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Carbohydrates85g
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Net Carbs75g
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Fat56g
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Protein39g
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Sodium1040mg
Recipe Steps
You Will Need
- Pepper
- Salt
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Zester
- 1 Blender/Immersion Blender
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in cilantro (prepared in a later step), 1/2 tsp. lime zest (prepared in a later step), and a pinch of salt until combined. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Zest and halve lime. Cut one half into wedges and juice the other half.
Stem and mince cilantro. -
3 Prepare the Avocado
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon.
Thinly slice one half and keep remaining half whole. Keep sliced avocado and whole avocado separate. -
4 Cook the Beef
Place a medium non-stick pan over medium-high heat. Add ground beef to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Drain any excess liquid, if desired. Pan will be hot! Use caution.Stir in 3 Tbsp. water, pesto (to taste), chili powder (to taste), 1/4 tsp. salt, and a pinch of pepper until combined, 1-2 minutes.Remove from burner.While beef cooks, continue recipe. -
5 Make Avocado Salsa and Finish Dish
For a smooth salsa, add whole avocado half, 2 tsp. lime juice, salsa verde (to taste), and a pinch of salt to a blender or immersion blender. Blend or puree until smooth.
If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Alternatively, using a fork, mash mixture in a bowl until chunky.Plate dish as pictured on front of card, topping rice with beef (to taste). Garnish with avocado salsa (to taste), sliced avocado, cheese, and tortilla strips. Squeeze lime wedges over to taste. Bon appétit!
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