Tex-Mex Beef, Bacon & Avocado Burrito Bowl
with Rice & Cheddar Cheese
This week's special ingredient is avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Enchilada Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Avocado
250 g
Beef Mince
1 packet
Cheddar Cheese
(Contains: Milk;)
90 g
Diced Bacon
(May be present: Soy, Milk.)
Utensils
Cooking Steps
• To a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• While the rice is cooking, slice avocado in half, scoop out flesh and roughly chop.
• In a medium bowl, combine avocado and a drizzle of white wine vinegarand olive oil. Season with salt and pepper to taste.
Little cooks: Take the lead by tossing the salsa!
• When the rice has 5 minutes remaining, heat a large frying pan over high heat.
• Cook beef mince and diced bacon (no need for oil!) and Tex-mex spice blend, breaking up with a spoon, until just browned, 3-4 minutes.
• Stir in enchilada sauce and a splash of water and simmer, until slightly reduced, 1 minute. Season with salt and pepper.
• Divide rice, beef and bacon between bowls.
• Top with Cheddar cheese and avocado salsa to serve. Enjoy!
ELEVATE ME: If you've added extra ingredients to this recipe, roughly chop pickled jalapeños, then top burrito bowl with sour cream, jalapeños and torn coriander to garnish.
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