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Tex-Mex Beef Bowl

Tex-Mex Beef Bowl

with Garlic Rice, Cheddar & Tomato Salsa

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Serve up the family-friendly flavours of Tex-Mex cuisine in a colourful and exciting bowl! With garlic-infused rice and a beef sauce loaded with veggies, all topped off with a scattering of charred corn kernels and Cheddar, this bowl gets better with every bite.

Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 clove

garlic

2 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 tin

sweetcorn

1 unit

carrot

2 unit

tomato

1 bunch

coriander

1 packet

beef mince

1 sachet

Tex-Mex spice blend

1 tin

crushed & sieved tomatoes

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

3 cup

water

½ tsp

salt

2 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3280 kJ
Fat27.7 g
of which saturates14.8 g
Carbohydrate84.3 g
of which sugars12.5 g
Dietary Fibre0 g
Protein43.8 g
Cholesterol0 mg
Sodium1410 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the 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 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!

2

While the rice is cooking, drain the sweetcorn. Grate the carrot (unpeeled). Finely chop the tomato. Roughly chop the coriander.

3

Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl.

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

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. Add the carrot and cook until starting to soften, 3-4 minutes. Add the Tex-Mex spice blend and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes and beef stock and simmer until thickened, 4 minutes. Add the baby spinach leaves and stir through until wilted, 1 minute.

5

While the beef is cooking, add the tomato, white wine vinegar and a drizzle of olive oil to the bowl with the charred corn. Season to taste with a pinch of salt and pepper. Toss to combine.

6

Divide the Tex-Mex beef, garlic rice and tomato salsa between bowls. Sprinkle over the shredded Cheddar cheese and garnish with the coriander.