[BYOP] NZ Loaded Beef Burrito Bowl Bar

Name: [BYOP] NZ Loaded Beef Burrito Bowl Bar with Avocado, Zingy Tomato, Corn Cob, Cheese & Sour Cream
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Garlic; 1 packet Basmati Rice; 1 Tomato; 1 Avocado; 1 Corn; 250 g Beef Mince; 1 sachet Tex-Mex Spice Blend; 1 packet Tomato Paste; 1 packet Shredded Cheddar Cheese; 1 packet Sour Cream; 40 g butter; 1 drizzle olive oil; 1.5 cup water (for the rice); ⅓ cup water (for the beef)

with Avocado, Zingy Tomato, Corn Cob, Cheese & Sour Cream

Get up to $175 off

Gather ‘round the table and get ready to load your bowls high, with this build your own burrito bowl station. Basmati rice and Tex-Mex beef act as your base, then you choose your own burrito bowl adventure, with as much zingy tomato, avocado, corn cobs and sour cream as you like.

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Basmati Rice

Tomato

Avocado

Corn

250 g

Beef Mince

1 sachet

Tex-Mex Spice Blend

1 packet

Tomato Paste

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Sour Cream

(Contains: Milk; )

Not included in your delivery

40 g

butter

(Contains: Milk; )

1 drizzle

olive oil

1.5 cup

water (for the rice)

⅓ cup

water (for the beef)

Nutrition Values

Calories1290 kcal

Energy (kJ)5390 kJ

Fat96.5 g

of which saturates30.8 g

Carbohydrate91.6 g

of which sugars16.9 g

Dietary Fibre11 g

Protein49.9 g

Cholesterol50.8 mg

Sodium555 mg

Potassium115 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

Finely chop garlic. In a medium saucepan, heat half the butter with a dash of olive oil over medium heat.
Cook garlic 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 heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and 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!"

Meanwhile, finely chop tomato.
Slice avocado in half, scoop out flesh and roughly chop.
Cut corn cob in quarters.

Heat a large frying pan over medium-high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
Add Tex-Mex spice blend and tomato paste, and cook, stirring, until fragrant, 1 minute.
Add the water (for the beef), and simmer until slightly thickened, 1 minute. Season.

While the beef is cooking, transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes.
Drain any excess liquid, then add the remaining butter and season with salt and pepper. Cover to keep warm.

In a small bowl, combine tomato with a drizzle of olive oil and white wine vinegar. Season.

Bring everything to the table.
Build your own plate with rice, Tex-Mex beef, avocado, steamed corn, zingy tomato, shredded Cheddar cheese and sour cream.
If you've selected an add on bundle, serve with smokey aioli and herb slaw. If you've selected add-on modularity, serve with tortillas. Enjoy!