Adobo Beef with Roasted Vegetables and Fresh Salsa

A few years ago, Charlie and I decided to upgrade our date-night ins with Blue Apron meal boxes. For more than two years, we enjoyed cooking dinner together every Thursday night and trying new foods and flavors.

While we discontinued our weekly Blue Apron subscription about a year ago when co-parenting times shifted a bit, I love adapting those fun meals to enjoy today.

This meal is full of Mexican flavor and is a great way to get more vegetables on your plates, too. It comes together in 30-45 minutes, so add this one to your week-night meal rotation!

Adobo Beef with Roasted Vegetables and Fresh Salsa

adapted from Mexican Beef Bowls recipe by Blue Apron


  • 1 lb. ground beef
  • 3 tablespoons of Mexican spice blend, see recipe below
  • 2 carrots, halved lenth-wise and cut into 1/2 inch pieces
  • 3 cups fresh broccoli florets
  • 1 cup long grain rice, uncooked
  • 1 tablespoon pickled jalapeños, diced (less or more, depending on your heat preference)
  • 2 cups cherry tomatoes, quartered
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 lime, halved

Mexican spice blend: 1 tablespoon each of Adobo chili powder, garlic powder, cumin, oregano, and smoked paprika. 1 1/2 teaspoons of salt. Mix together and store in airtight container. 


  1. Preheat oven to 425 degrees. In a medium bowl, combine carrots and broccoli. Drizzle with olive oil, season with salt and pepper to taste, and toss to coat. On an aluminum foil-lined sheet pan, arrange carrots and broccoli in one layer. Sprinkle with 1 tablespoon of the Mexican spice blend. Bake in the oven for 20-25 minutes until vegetables are browned.
  2. While the vegetables roast, add rice, 2 cups of water, and a pinch of salt to a small saucepan on high heat. Bring to a boil, cover, and simmer on low until water is absorbed. Remove rice from heat, fluff with a fork, and cover until the rest of the meal is prepared.
  3. While the rice cooks and the vegetables continue roasting, combine quartered tomatoes, juice from 1/2 of lime, and diced jalapeños in a small bowl. Drizzle with olive oil and season with salt and pepper to taste. Set aside.
  4. In a large saute pan, brown ground beef over medium heat, breaking into smaller pieces. Drain fat from the pan and sprinkle with remaining 2 tablespoons of Mexican spice blend. Add 1/2 cup of water and stir to combine. Allow to simmer, stirring occasionally, for 5-7 minutes until liquid is absorbed.
  5. While beef cooks, combine mayonnaise, sour cream, and juice from 1/2 lime in a small bowl. Whisk to create a Baja sauce for drizzling or dipping.
  6. Serve rice alongside beef with roasted vegetables and salsa on top. Finish with a drizzle of Baja sauce and sprinkle of cotija or parmesan cheese. Enjoy!

Serves 4.


Garden Pasta Salad

If you’re looking for a quick, healthy alternative for lunches or light dinners, I’m here for ya, sister. In my family, we pull together a big batch of this delicious pasta salad for family vacations every year. Mix it all together in a large tupperware bowl and you’re set!

Garden Pasta Salad


  • 16 oz. rotini pasta
  • 1 medium cucumber, sliced
  • 16 oz. grape or cherry tomatoes
  • 3 cups broccoli florets
  • 1 cup Balsamic vinaigrette
  • 1 cup Italian dressing
  • Parmesan cheese, for garnish


  1. Cook pasta to ‘al dente’ according to box directions. Rinse with cold water in a colander until pasta is no longer warm.
  2. While the pasta is cooking, add vegetables and dressing to a large bowl. Stir to combine and place in refrigerator to chill.
  3. Once pasta is cool, add to vegetables and dressing and mix thoroughly. Cover and marinate in refrigerator for about 30 minutes.
  4. Serve with a sprinkle of Parmesan cheese.


Slow Cooker Vegetable Beef Soup

In the Talley house, colder temperatures mean the need for home-cooked meals. To me, there’s nothing better than snuggling up by the fire with a thick blanket and a bowl of hearty, filling soup.

My Slow Cooker Vegetable Beef Soup is a quick, little-to-no-prep meal that will serve a family and then some. When first trying this recipe, I was a bit nervous about the canned vegetables because I’m a sucker for fresh produce, but the tender beef and savory herbs and spices take this dish to the next level. And very little cutting or prep-work makes this a very easy one to try.

The soup slow cooks on high for approximately four hours, but you could also do six to eight hours on low if that better suits your schedule.  Leftovers are perfect for weekly lunches, too, making this one you’ll want to add to your family meal plans.

Slow Cooker Vegetable Beef Soup | Adapted from this recipe at


  • 1 pound cubed beef stew pieces
  • 1 can (15 oz.) whole kernel corn, undrained
  • 1 can (15 oz.) green beans, drained
  • 1 can (15 oz.) sliced carrots, undrained
  • 1 can (15 oz.) sliced potatoes, undrained
  • 1 can (28 oz.) crushed tomatoes
  • 1 medium onion, quartered
  • 1 package beef with onion soup mix
  • 4 beef bouillon cubes
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried basil
  • 2 teaspoons garlic powder
  • 3 bay leaves


  1. Combine all ingredients in a slow cooker; stir to combine.
  2. Cook on high for four hours or low for six to eight hours. Add water if necessary.
  3. Remove quartered onion and bay leaves and discard. Add salt and pepper to taste just before serving.

(I serve this as an entree with warm, crusty bread. Serves 6-8 for an entree or 8-10 for an appetizer or side dish.)