Cheesy Mexican-Spiced Beef & Radish Salsa

Name: Cheesy Mexican-Spiced Beef & Radish Salsa with Rice & Aioli
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet basmati rice; 20 g butter; 1 radish; 1 tomato; 1 packet Baby Leaves; 1 packet Beef Strips; 1 sachet Tex-Mex Spice Blend; ½ packet tomato sugo; ½ tsp brown sugar; drizzle white wine vinegar; 1 packet Shredded Cheddar Cheese; 1 packet garlic aioli

with Rice & Aioli

4.0(12)

Recipe Development TeamUpdated on August 05, 2026

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Calories

:

841 kcal

Protein

:

47.8g protein

Total

:

15 minutes

Difficulty

:

Easy

Allergens:

Milk
Eggs
Soy

Red is the colour of passion and we sure are passionate about what’s going into this bowl. Fall head over heels for the beef strips and feel those heart palpitations for the garlic aioli. Take a deep breath and relax your tastebuds with a fluffy rice to cool off.

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

Ingredients

Serving amount

1 packet

basmati rice

1

radish

1

tomato

1 packet

Baby Leaves

1 packet

Beef Strips

1 sachet

Tex-Mex Spice Blend

½ packet

tomato sugo

1 packet

Shredded Cheddar Cheese

(Contains: Milk)

1 packet

garlic aioli

(Contains: Eggs, Soy)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk)

½ tsp

brown sugar

drizzle

white wine vinegar

Nutrition

Energy (kJ)3519 kJ

Calories841 kcal

Fat42.9 g

of which saturates16.5 g

Carbohydrate74 g

of which sugars11 g

Dietary Fibre3.1 g

Protein47.8 g

Sodium1207 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 Non-Stick Pan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, rinse with warm water and return to saucepan. Add the butter, season with salt, stir to combine and cover to keep warm.

2

• While rice is cooking, thinly slice radish. Roughly chop tomato and baby spinach leaves. • In a small bowl, combine mild chipotle sauce and garlic aioli. Season to taste and set aside. • In a medium bowl, combine beef strips, Tex-Mex spice blend and a drizzle of olive oil. Season with salt and set aside.

3

• Heat a large frying pan over 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. • Remove pan from heat, add enchilada sauce (see ingredients), the brown sugar, a splash of water and toss to combine. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender.

4

• While beef is cooking, add radish and tomato to a second medium bowl. Drizzle with white wine vinegar and olive oil. Season to taste and toss to combine. • Divide rice for adults portion. Stir half the baby spinach through rice for children. • Top with Mexican spiced beef and enchilada sauce. Serve radish salsa for children's portion. Toss remaining spinach through salsa to top adults portion. • Sprinkle with shredded Cheddar cheese. Dollop over aioli. Enjoy!