Speedy Loaded Mexican Beef Bowl
with Rainbow Veg, Avo and Sour Cream Dollop
Ah, burrito bowls: for the cook who wants delicious Mexican fare but eschews the hassle of assembling actual burritos. We’re taking the delicious road more travelled tonight, and we’re regretting nothing.
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 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
2 clove
garlic
1 unit
avocado
1 unit
roma tomato
1 block
Cheddar cheese
(Contains Milk;)
1 cob
corn
1 packet
beef mince
2 sachet
taco spice blend
(May be present: Gluten. )
1 sachet
chipotle spice blend
1 sachet
tomato paste
1 tub
sour cream
(Contains Milk;)
Not included in your delivery
olive oil
4 cup
water
½ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Rinse the basmati rice well. Add the water (3 cups) to a medium saucepan and bring to the boil. Add the rice, stir, reduce the heat to low and cover with a lid. Cook for 10 minutes, or until the rice is tender. Remove the pan from the heat and keep covered for another 10 minutes, or until the water has absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!
While the rice is cooking, slice the kernels off the corn cob. TIP: Do this in a large bowl to stop them from flying everywhere! Peel and crush the garlic. Dice the avocado and Roma tomato. TIP: Dice the avocado whilst still in the skin, then scoop out the flesh using a spoon. Grate the Cheddar cheese.
Heat a medium frying pan over a medium-high heat. Add the corn kernels and cook for 5 minutes, or until golden and lightly charred. TIP: Cooking the corn in a dry pan helps to stop the corn kernels popping out of the pan! Season with a pinch of salt and pepper. Remove from the pan and set aside.
Return the same medium pan to a medium-high heat and add a drizzle of olive oil. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned.
Add the garlic, taco spice blend, salt (use suggested amount) and a pinch of the chipotle spice blend (if using) to the beef mince. TIP: The chipotle spice blend is spicy! Add it little by little, tasting as you go. Cook for 1-2 minutes, or until fragrant. Add the tomato paste and water (for the sauce) and simmer for 2 minutes, or until slightly thickened. Remove from the heat.
Divide the basmati rice between bowls and top with the beef mince, corn kernels, avocado, tomato and Cheddar cheese. Dollop with sour cream.