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Tex-Mex Pulled Beef Burrito Bowl

Tex-Mex Pulled Beef Burrito Bowl

with Charred Corn Salsa & Garlic Rice

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You've tried pulled pork. How about giving our tender and tasty pulled beef a go! Start with garlic rice, add our mouth-watering, spiced beef and top it off with charred corn salsa. Now it's time to grab your sombrero, say "Hola!" and let the fiesta begin!

Our pulled beef is gently cooked while vacuum-sealed (or sous vide as the French say). The meat may look pale, but it's packed with flavour and moisture!

Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

garlic

1 packet

basmati rice

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

1

tomato

1

carrot

1 bunch

coriander

½ tin

sweetcorn

½ packet

tomato paste

1 sachet

Tex-Mex spice blend

1 packet

pulled beef

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

½ cup

water (for the beef)

2 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3170 kJ
Fat32.3 g
of which saturates19.1 g
Carbohydrate79 g
of which sugars12.1 g
Dietary Fiber0 g
Protein32.8 g
Cholesterol0 mg
Sodium1500 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. In a medium saucepan, melt 1/2 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!

2

While the rice is cooking, finely chop the tomato. Grate the carrot (unpeeled). Roughly chop the coriander. Drain the sweetcorn (see ingredients).

3

Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl and set aside. 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 carrot and cook until softened, 3-4 minutes. Add the remaining butter, the tomato paste (see ingredients) and Tex-Mex spice blend and cook, stirring, until fragrant, 1-2 minutes. Add the water (for the beef) and pulled beef and cook, breaking up with a spoon, until heated through, 2-3 minutes. Season with pepper.

5

Add the tomato, coriander, white wine vinegar and a drizzle of olive oil to the charred corn. Season with salt and pepper and toss to combine.

6

Divide the garlic rice between bowls and top with the Tex-Mex pulled beef. Serve with the charred corn salsa and sprinkle with the shredded Cheddar cheese.