Mexican Beef Burrito Bowl with Cheddar & Sour Cream
Pre-Prepped | Three Steps | Ready in 15
- Milk
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, dish up a spicy Mexican beef burrito bowl with tangy lemon and cooling sour cream. *Heads-up! You'll need a microwave for this recipe.*
Ingredients
½
lemon
1
tomato
½
fresh chilli (optional)
1 packet
beef mince
1 packet
Seasonal Veggie Mix
1 box
tomato sugo
1 packet
Microwavable Basmati Rice
1 packet
sour cream
(Contains: Milk; )
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Slice lemon into wedges • Roughly chop tomato • Thinly slice chilli (if using)
• Heat olive oil in a frying pan over medium-high heat • Cook beef, breaking up with a spoon, until browned, 2-3 mins • Add veggie mix and toss until softened, 4-5 mins. Stir in garlic paste and spice blend (add less if desired) • Add butter (20g for 2P / 40g for 4P) and tomato sugo and cook until just thickened, 1-2 mins
• Microwave rice until steaming, 2 mins • Plate up rice and beef. Sprinkle with cheese. Top with sour cream, tomato and chilli • Squeeze over lemon juice • Serve with remaining lemon wedges
