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Taqueria Beef Bowls with Corn Esquites, Sour Cream & Cilantro

Imagine going to your local taqueria and filling up a bowl with a bit of each of your favorite fillings and sides. Dinner bliss? Our chefs thought so—which is why they dreamed up this genius meal. You get steamy jasmine rice, spiced ground pork, cheese, and sour cream. To top it all off (pun intended), there’s even one of our favorite Mexican street foods, esquites—a mix of charred corn kernels, mayonnaise, lime juice, chili powder, cheese, and jalapeño. You really can have it all!

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Spicy Easy Prep Quick Easy Cleanup Fair Climate Score
Prep: 20 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 0.5 cups jasmine rice
  • 2 tbsp mayonnaise
  • 1 corn
  • 1 tbsp southwest spice blend
  • 0.25 cups monterey jack cheese
  • 1 lime
  • 1 tsp chili powder
  • 10 oz ground beef
  • 1 beef stock concentrate
  • 3 tbsp sour cream
  • 0.25 oz cilantro
  • salt
  • pepper
  • 2 tsp cooking oil
  • 1 jalapeño
  • 1 cup jasmine rice
  • 4 tbsp mayonnaise
  • 2 corns
  • 2 tbsp southwest spice blend
  • 0.5 cups monterey jack cheese
  • 2 limes
  • 2 tsp chili powder
  • 20 oz ground beef
  • 2 beef stock concentrates
  • 6 tbsp sour cream
  • 0.25 oz cilantro
  • salt
  • pepper
  • 2 tsp cooking oil
  • 1 jalapeño

Instructions

  1. • In a small pot, combine rice, 3⁄4 cup
    water (1 1⁄2 cups for 4 servings), and a
    pinch of salt. Bring to a boil, then cover
    and reduce to a low simmer. Cook
    until rice is tender, 15-18 minutes.
    • Keep covered off heat until ready
    to serve.
  2. • While rice cooks, drain corn, then pat
    very dry with paper towels.
    • Heat a drizzle of oil in a large pan over
    high heat (if using a nonstick pan, heat
    without oil). Add corn and cook, stirring
    occasionally, until golden brown and
    lightly charred in spots, 4-6 minutes.
    TIP: If corn begins to pop, cover pan.
    • Turn off heat; transfer corn to a large
    bowl and cover to keep warm. Wipe
    out pan.
  3. • Meanwhile, wash and dry produce.
    • Quarter lime. Mince jalapeño,
    removing ribs and seeds for less heat.
  4. • Heat a drizzle of oil in pan used for
    corn over medium-high heat. Add
    pork, Southwest Spice Blend, half
    the chili powder (you’ll use the rest in
    the next step), and a big pinch of salt.
    Cook, breaking up meat into pieces,
    until pork is browned, 3-5 minutes.
    • Stir in stock concentrate and 1⁄4 cup
    water (1⁄3 cup water for 4 servings).
    Bring to a simmer and cook until
    pork is saucy and cooked through,
    2-3 minutes more. Season with salt
    and pepper. Remove pan from heat.
    Simply cook through this step as
    instructed, swapping in turkey or
    beef for pork.
  5. • While pork cooks, stir mayonnaise,
    half the Monterey Jack (save the rest
    for serving), remaining chili powder,
    and juice from half the lime into bowl
    with charred corn. Season with salt
    and pepper to taste. Add another
    squeeze of lime juice if desired. Stir in
    as much jalapeño as you like.
  6. • Fluff rice with a fork; season with salt
    and pepper.
    • Divide rice between bowls and top
    with pork, esquites, and remaining
    Monterey Jack. Dollop with sour
    cream. Pick cilantro leaves from
    stems; tear leaves into pieces and
    sprinkle over dish. For extra heat,
    sprinkle with any remaining jalapeño
    if desired. Serve with any remaining
    lime wedges on the side.