All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
DIY: A concept that's flawed when it comes to electricity, plumbing, or brain surgery, but right on the money when it comes to tortilla bowls. Why buy from the store or order from a restaurant? No special skills or education required to mold a flour tortilla to a foil ball, then bake until a crisp bowl emerges from the oven, a bowl perfect for being filled with seasoned beef, peppers, rice, and pico de gallo. When's the last time you've built something so perfect, and so delicious? DIY indeed.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Cook the Rice
Bring a small pot with jasmine rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Mince cilantro, leaves and stems, while rice cooks.
Remove from burner and stir in half the cilantro (reserve remaining for pico de gallo). Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Core tomato and cut into ¼" dice.
Halve and peel onion. Slice half into thin strips and cut other half into ¼" dice.
Zest and halve lime. Cut one half into two wedges and juice the other half.
Stem, seed, and slice green bell pepper into ¼" strips.
Combine tomato, diced onion (to taste), 1 tsp. lime juice, 1 tsp. lime zest, remaining cilantro, and a pinch of salt and pepper in a mixing bowl.
Make the Tortilla Bowls
Make two loosely-packed, softball-sized balls out of foil, each about 5-6" in diameter.
Place foil balls on prepared baking sheet and lay a tortilla over each. Coat tortillas with cooking spray.
Bake until golden brown and crispy, 5-10 minutes.
Remove from oven and let cool.
While tortilla bowls bake, cook ribeye steak strips.
Cook the Ribeye Steak Strips
Pat ribeye steak strips dry.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ribeye steak slices to hot pan and cook undisturbed until well-browned on one side, 2-4 minutes.
Transfer to a plate. Ribeye steak strips will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Cook Vegetables and Finish Dish
Return pan used to sear steak to medium-high heat and add 1 tsp. olive oil, onion slices, and green pepper slices to hot pan. Stir occasionally lightly browned and tender, 4-6 minutes.
Add steak and any accumulated juices* and ½ cup **water. Bring mixture to a simmer and stir constantly until liquid as thickened slightly, 2-3 minutes.
Stir in seasoning blend (to taste).
Remove from burner, stir in cooked rice, and season with ¼ tsp. salt and a pinch of pepper.
Plate dish as pictured on front of card, garnishing with sour cream and serving lime wedges on the side. Bon appétit!
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