Cheesy Mexican Beef & Rice Bake
with Sour Cream & Lime
Loaded with tomatoey, Tex-Mex-spiced beef and veggies, this is no ordinary rice bake. Grill until the cheese is gooey and golden and serve with some mandatory sour cream, plus a squeeze of lime to cut the richness.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
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 bag
green beans
1 tin
sweetcorn
1
carrot
1
brown onion
½
lime
1 packet
beef mince
½ packet
tomato paste
1 sachet
vegetable stock powder
1 packet
Light Sour Cream
(Contains Milk;)
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water (for the rice)
½ cup
water (for the beef)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, trim the green beans then slice in half. Drain the sweetcorn. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the green beans and corn, tossing, until lightly browned, 4-5 minutes. Transfer to a medium bowl. Meanwhile, grate the carrot. Finely chop the brown onion. Zest the lime, then cut into wedges.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 3-4 minutes. Add the beef mince and carrot and cook, breaking the mince up with a spoon, until cooked through, 5-6 minutes.
SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add the Tex-Mex spice blend and cook until fragrant, 1 minute. Add the tomato paste (see ingredients), the water (for the beef) and vegetable stock powder. Simmer until thickened, 2-3 minutes.
Preheat the grill to high. To the pan with the beef, add the rice, lime zest, green beans and corn, gently stirring to combine. Season with salt and pepper to taste. Transfer to a baking dish, then sprinkle over the shredded Cheddar cheese. Grill until lightly golden, 6-8 minutes.
Divide the cheesy Mexican beef and rice bake between plates. Serve with the lime wedges and a dollop of light sour cream.