Tex-Mex Lamb Burrito Bowl
with Corn Chips & Cos Salad
Gather 'round for a flavour fiesta! Tex-Mex seasoned lamb mince sits on a bed of fluffy basmati rice, ready for you to load up with cool sour cream and a fresh cos salad. Finish it off with crunchy corn chips for the ultimate burrito bowl that comes together in a flash.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Basmati Rice
250 g
Lamb Mince
1 packet
Tomato Paste
1 sachet
Tex-Mex Spice Blend
1
Cos Lettuce
1 packet
Corn Chips
(Contains: Milk, Sesame, Soy, May contain traces of allergens; )
1 packet
Sour Cream
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
- Boil the kettle.
- Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes.
- Drain and set aside.
- Meanwhile, heat a large frying pan over high heat.
- Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
- Reduce heat to medium, add tomato paste and Tex-Mex spice blend and cook until fragrant, 1 minute.
- While the lamb is cooking, finely shred cos lettuce.
- In a large bowl, combine cos with a drizzle of olive oil and vinegar. Season to taste.
Little cooks: Take the lead and toss the salad!
- Divide rice, cos salad, Tex-Mex lamb and corn chips between bowls.
- Dollop over sour cream to serve. Enjoy!
ELEVATE ME: If you've added extra ingredients to your recipe, grate totara tasty cheese. Slice avocado in half, scoop out flesh and roughly chop. Add avocado to burrito bowl. Sprinkle over grated cheese and drizzle over hot sauce to serve.
