Mexican Beef & Rice Fiesta Station
with Charred Corn, Slaw & Enchilada Sauce
- Milk
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Get the whānau involved with this vibrant Mexican-style fiesta station, featuring spiced beef strips and charred corn served alongside fluffy rice and a crunchy slaw. It is a true build-your-own masterpiece where everyone can customise their plate with dollops of sour cream and a generous sprinkle of Cheddar cheese for the ultimate crowd-pleasing dinner.
Ingredients
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
250 g
Beef Strips
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
1 sachet
Tex-Mex Spice Blend
1
Sour Cream
(Contains: Milk)
1 packet
Basmati Rice
1 packet
Shredded Cabbage Mix
1 tin
Sweetcorn
½
Lemon
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
Nutrition
You will need
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from 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!
• Meanwhile, zest lemon to get a pinch, then slice into wedges.
• In a medium bowl, combine Tex-Mex spice blend, lemon zest, a drizzle of olive oil and a pinch of salt. Add beef strips, turning to coat.
• Drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a small bowl.
TIP: Cover the pan with a lid if the kernels are ‘popping’ out.
• Return pan to medium-high heat with a drizzle of olive oil.
• Cook beef strips until browned and cooked through, turning occasionally, 6-8 minutes.
TIP: Beef is cooked through when it’s no longer pink inside.
• While beef is cooking, in a medium bowl, combine shredded cabbage mix, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper.
• To the bowl with charred corn, add a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
Little cooks: Help toss the slaw and corn!
• In a small microwave-safe bowl, place enchilada sauce (see ingredients) and a splash of water. Microwave in 30 second bursts, until heated
through.
• Bring everything to the table.
• Build your own plate with Mexican beef, rice, charred corn, slaw, enchilada sauce, sour cream and shredded Cheddar cheese to serve. Enjoy!
Little cooks: Take the lead and build your own plate with all the topppings!
