HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTex Mex Beef Bowl
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.


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

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 clove


2 packet

basmati rice

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

1 tin


1 unit


2 unit


1 bunch


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


Not included in your delivery

olive oil

40 g



3 cup


½ tsp


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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!


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


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.


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.


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.


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