Mexican-Style Cheddar Beef & Garlic Rice
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mexican-Style Cheddar Beef & Garlic Rice

Mexican-Style Cheddar Beef & Garlic Rice

with Charred Corn Slaw & Enchilada Sauce

We’re spicing up the table with this easy Mexican-style beef, spiced just the way you like it. Crank it up a notch with aromatic garlic rice and a charred corn slaw. It’s sure to be a party in your mouth tonight!

Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time


Serving amount

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

½ tin


1 packet

beef strips

1 sachet

Mexican Fiesta spice blend

½ packet

enchilada sauce

1 packet

Slaw Mix

1 packet

baby leaves

1 packet


(Contains Egg; )

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

Not included in your delivery

olive oil

40 g


(Contains Milk; )

1.5 cup


1 tsp

brown sugar


white wine vinegar


Nutrition Values

Energy (kJ)4032 kJ
Fat48 g
of which saturates21.5 g
Carbohydrate86.2 g
of which sugars14.4 g
Protein45.1 g
Sodium1979 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.


Medium Saucepan
Large Frying Pan



• In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, water and a generous pinch of salt. Stir, and 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 rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the garlic paste starts to spatter!


• While rice is cooking, drain sweetcorn (see ingredients). • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. In a medium bowl, combine beef strips, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.


• When rice has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add enchilada sauce (see ingredients), the brown sugar, the remaining butter and a splash of water. Cook until slightly thickened, 1 minute. Season to taste.

TIP: Cooking the meat in batches over a high heat helps it stay tender.


• To the bowl with corn, add slaw mix, baby leaves, mayonnaise, a pinch of salt and a drizzle of white wine vinegar and olive oil. Stir to combine. • Divide garlic rice and charred corn slaw between bowls. • Top with Mexican beef and spoon over any remaining sauce. Sprinkle over shredded Cheddar cheese to serve. Enjoy!