Beef Taco Bowl, Pico de Gallo, Rice, Sweet Baby Broccoli

Chef's Pick

Beef Taco Bowl, Pico de Gallo, Rice, Sweet Baby Broccoli

  • 12 min.

  • 680 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 12 minutes

Tear corner of grains to vent + heat in microwave 90 sec (careful—it'll be hot!); if using a skillet, warm for 2 min with 1 tbsp water; divide to bowls

Heat 1 tbsp oil in a skillet over high; add burgers to the pan, break into large chunks + sear undisturbed 2 min; flip the meat over, season generously with salt/pep + 1-2 tsp taco seasoning, then break into small pieces; cook 2-3 min until fully cooked; add to bowls

Chop broccoli in 1-inch pieces + heat 1 tbsp oil in a skillet over med-high; cook broccoli with salt/pep 2-3 min, then add ½ cup water, cover + steam 3 min; divide to bowls

Add 2-3 tbsp salsa to bowls

Nutrition

Servings: 2

Amount per serving

680

Calories

34g

Fat

56g

Carbs

3g

Fiber

28g

Protein

2g

Sugars

Calories per serving

680

Total Fat

34g

44

Saturated Fat

8g

40%

Trans Fat

1g

Cholesterol

75mg

25%

Sodium

540mg

24%

Total Carbohydrates

56g

21%

Dietary Fiber

3g

11%

Total Sugars

2g

Included 0g added sugars

0%

Protein

28g

Vitamin D

0%

Calcium

9%

Iron

28%

Potassium

20%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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