Tex-Mex Beef Burrito Bowl
with Avocado Crema & Charred Corn Salsa
Brimming with Tex-Mex-spiced beef strips and a juicy, tomato-laced corn salsa, we reckon this burrito bowl beats the takeaway alternative. The avocado crema is the cherry on top; along with the Cheddar, it brings everything together.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
tomato
1 bag
coriander
1 tin
sweetcorn
½
avocado
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
beef strips
¾ sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, roughly chop tomato. Roughly chop coriander leaves. Drain sweetcorn. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a large bowl, combine Tex-Mex spice blend (see ingredients), remaining garlic and a drizzle of olive oil. Season with salt and pepper, then add beef strips, tossing to coat. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl. Top with tomato and coriander. Drizzle with olive oil. Season, then toss to coat.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• Slice avocado (see ingredients) in half, then scoop out the flesh. Transfer to a small bowl, then mash with a fork. Add light sour cream. Stir to combine, then season to taste. Set aside. • Return frying pan to high heat with a drizzle of olive oil. When the oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: For a smoother crema, use a food processor or stick blender. TIP: Cooking the beef in batches over high heat helps it stay tender.
• Divide garlic rice between bowls. Top with Tex-Mex beef, charred corn salsa and avocado crema. • Sprinkle with shredded Cheddar cheese. Enjoy!
Little cooks: Show them how it's done by building the burrito bowls!