Taco-Style Beef Bowls

Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, peel, then mince or grate garlic. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Thinly slice green onions. Drain, then rinse corn. Zest lime, then cut into wedges. Add lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Season with salt and pepper. Carefully drain and discard excess fat. Sprinkle with Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Transfer beef to a plate and set aside.

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers, corn and garlic. Cook, stirring often, until peppers are tender-crisp, 5-6 min. Remove the pan from heat, then transfer pepper mixture to a medium bowl.

Fluff rice with a fork, then season with salt. Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring occasionally, until any liquid is absorbed and rice starts to brown, 1-2 min. Add green onions and pepper mixture. Season with salt and pepper. Cook, stirring occasionally, until warmed through, 1-2 min.

Divide taco rice between bowls. Top with beef and tomatoes. Sprinkle with cheese, then dollop with lime crema. Squeeze a lime wedge over top, if desired.