Cheesy Mexican Beef & Rice Bake
with Sour Cream
Loaded with tomatoey, Tex-Mex-spiced beef and veggies, this is no ordinary rice bake, and the kids can even get hands-on with this one. Grill until the cheese is gooey and golden and serve with some mandatory sour cream and fresh coriander.
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
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
tomato
1 tin
sweetcorn
1
carrot
1 packet
beef mince
½ packet
tomato paste
1 sachet
chicken-style stock powder
1 packet
Light Sour Cream
(Contains Milk;)
1 bag
coriander
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
• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add 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 rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, cut tomato into bite-sized chunks. Drain sweetcorn. In a large frying pan, heat a drizzle of olive oil over high heat. • Cook tomato and corn, tossing, until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, grate carrot.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince and carrot and, breaking up mince with a spoon, until cooked through, 5-6 minutes.
TIP: For best results, drain the oil from the pan at the end of this step.
• Add Tex-Mex spice blend and cook until fragrant, 1 minute. • Add tomato paste (see ingredients), the water (for the beef) and chicken-style stock powder, stir, then simmer until thickened, 2-3 minutes.
• Preheat grill to high. To pan with the beef, add rice, tomato and corn, gently stirring to combine. Season with salt and pepper to taste. Transfer to a baking dish. • Sprinkle with shredded Cheddar cheese. Grill until lightly golden, 6-8 minutes.
• Divide cheesy Mexican beef and rice bake between plates. • Serve with a dollop of light sour cream. Tear over coriander. Enjoy!