Salsa Verde Beef Bowls

Salsa Verde Beef Bowls

These Salsa Verde Beef Bowls are made up of ground beef, red onions, poblano peppers, cabbage, cilantro lime rice and salsa verde to pour over the top. This is a quick and easy recipe that can be finished in under an hour.


10 Minutes


35 Minutes

Per Serving – Makes 5

540 Calories

39g C | 42g P | 24g F


Salsa Verde Beef Bowls

4.93 from 13 votes
Course: Main Course
Cuisine: meal prep, Mexican
Keyword: beef, gluten free
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 5 servings
Calories: 540kcal
These Salsa Verde Beef Bowls are made up of ground beef, red onions, poblano peppers, cabbage, cilantro lime rice and salsa verde to pour over the top. This is a quick and easy recipe that can be finished in under an hour.
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For the Rice

  • 3 cups (450 g) cooked rice
  • 2 tbsp (30 g) lime juice
  • ¼ cup (20 g) chopped cilantro
  • salt to taste

For the Beef and Vegetables

  • 2 lbs (908 g) ground beef (90/10)
  • 2 (150 g) poblano peppers green bell pepper is fine too
  • 1 medium (200 g) red onion
  • 1 small (227 g) green cabbage alternatively you can buy 8oz of preshredded cabbage in a bag
  • 2 tbsp (30 g) oil
  • 1 tbsp (15 g) minced garlic
  • 1 tsp (3 g) cumin
  • 1 tsp (3 g) chili powder
  • 1 tsp (3 g) smoked paprika
  • 1 tbsp (15 g) lime juice
  • salt and pepper to taste
  • cups (300 g) salsa verde pick out your favorite jar from the store
  • 1 jalapeño optional for garnish


For the Rice

  • Make enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what type of rice you use.
  • Once the rice has finished, add 3 cups of rice to a bowl and mix in 2 tbsp of lime juice and ¼ cup chopped cilantro.

For the Beef and Vegetables

  • While the rice is cooking, prepare your beef and vegetables. For the nutritional estimates provided, I have included 2 tbsp of oil to use in the cooking process. Use that amount as needed in the cooking of the beef and vegetables.
  • In a large skillet over medium high heat, add about a tsp of the oil and cook the beef until it has browned. The beef should have enough fat that you won't need to use a ton of oil.
  • While the beef is browning, wash and cut all of your vegetables.
  • Cut the red onion into thin slices, the peppers into a medium dice, and shred the cabbage by cutting into thin slices. Mince up 1 tbsp worth of garlic. Chop the cilantro into small pieces for the cilantro lime rice once the rice has finished.
  • Once the beef is finished browning, remove it from the skillet (or use a separate skillet) and add 1 tbsp of oil over medium heat. Toast the cumin, chili powder, and smoked paprika in the oil for about 30 seconds and then raise the temperature to medium high and add in the onions and peppers to cook. Add more oil if needed.
  • Allow the onions and peppers to cook and brown for 4-5 minutes then add it the shredded cabbage and continue cooking until it has softened, around 3-5 minutes. Season lightly with salt and pepper.
  • Once the vegetables have softened, add back the beef to the pan as well as the cilantro lime rice and squeeze about 1 tbsp of lime juice over the top. Mix everything until well incorporated.
  • Taste test and adjust flavors with salt, pepper, and extra lime juice as necessary.

For the Salsa Verde

  • Shake up your jar of salsa and divide it into 5 smaller containers of ¼ cup each.


  • This recipe makes 5 servings. Divide the contents of the pan evenly between your 5 containers and add a small container of salsa to each.



Calories: 540kcal | Carbohydrates: 39g | Protein: 42g | Fat: 24g


The information in the following table are estimates for the total nutrition of the recipe, as written with 17 of the 200 calorie 9 inch tortillas.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

2709.1 cals

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This Post Has 11 Comments

  1. Bailey Grizzle

    5 stars
    Delicious!! We used ground turkey for this one this first time. The recipe doesn’t say when to add the garlic but we added it a little before we added the cabbage so it didn’t burn/cook too long. Another great one!!

  2. Chris Benton

    5 stars
    Been eating this for dinner all week and it’s delicious! I really appreciate the time and effort you put into these recipes, and the fact that they all taste like something other than air. I’m never hungry anymore and my weight is down!

  3. Pepper Rabulan

    5 stars
    Loved this.. Super easy to make, I used the bagged shredded cabbage. Subbed the beef with the 96/4 to save more calories. I will definitely make this again!

  4. Mike

    5 stars
    I’ll say I think you’ve outdone yourself on this one Josh. SO. DARN. GOOD. My wife loves it. My baby loves it. My baby dropped some on the floor and my dog really loves it.

  5. Zabrina

    5 stars
    This meal is so good and filling. The only change I made is I halved the seasonings and it still came out delicious. I am Mexican/American so I already had my own homemade salsa verde to add to the meal so that was a plus!

  6. Sterling McNeal

    5 stars
    Absolutely delicious! I actually just got finished making these for the second week in a row…they’re that good!

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