Mexican Beef Burrito Bowl
with Cheddar Cheese & Avocado Salsa- Milk
Tonight, we'll deliver all the flavour of a Mexican feast that'll make you feel like you're there. Start with garlic rice, add a mouth-watering spiced beef sauce and top it off with an avocado salsa. Grab your sombrero, say "Hola!" and let the fiesta begin! *Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2 clove
garlic
1 packet
basmati rice
½ tin
sweetcorn
1 unit
onion
1 unit
tomato
1 bunch
herbs
1 unit
avocado
½ unit
lemon
1 packet
carrot
1 packet
beef mince
1 sachet
Mexican Fiesta spice blend
1 sachet
beef-style stock powder
1 packet
tomato paste
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
sour cream
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
½ cup
water (for the beef)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. 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 (for the rice) 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 (see ingredients). Finely chop the red onion. Finely chop the tomato. Roughly chop the herbs. Scoop the flesh out of the avocado, then cut into 2cm cubes. Zest the lemon to get a pinch, then slice into wedges. Grate the carrot (unpeeled).
In a medium bowl, combine the tomato, herbs, avocado, lemon zest and a squeeze of lemon juice. Season with salt and pepper and set aside. Heat a large frying pan over a high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef mince, breaking it up with a spoon, until browned, 3-4 minutes. Add the onion and carrot and cook until softened, 2-3 minutes.
SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Reduce the heat to medium-high, then add the Mexican Fiesta spice blend, beef-style stock powder and tomato paste to the beef and cook, stirring, until fragrant, 1 minute. Add the water (for the beef) and stir until well combined. Remove the pan from the heat and season to taste.
Toss the avocado salsa. Divide the garlic rice and Mexican beef mince between bowls. Top with the charred corn, shredded Cheddar cheese, sour cream and avocado salsa. Serve with any remaining lemon wedges.
