Beef Burrito Bowl

Name: Beef Burrito Bowl with Avocado Crema & Charred Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 20 g butter; 2 clove garlic; 1 packet basmati rice; 1.5 cup water; 1 tomato; 1 bag coriander; 1 tin sweetcorn; ½ lemon; 1 packet beef strips; ½ avocado; 1 packet sour cream; ¾ sachet Tex-Mex spice blend; 1 packet Cheddar cheese

with Avocado Crema & Charred Corn Salsa

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Dig into a bowl of Mexican delights! From tender and mildly spiced beef strips to a charred corn salsa and luscious avocado crema, this colourful meal is a flavoursome feast from start to finish.

Tags:

Kid Friendly

•Not Suitable for Coeliacs

Allergens:

Milk

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.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

tomato

1 bag

coriander

1 tin

sweetcorn

lemon

1 packet

beef strips

avocado

1 packet

sour cream

¾ sachet

Tex-Mex spice blend

1 packet

Cheddar cheese

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

Nutritional Values

per serving

Energy (kJ)3622 kJ

Fat38.8 g

of which saturates19.8 g

Carbohydrate72.2 g

of which sugars8.9 g

Protein50.7 g

Sodium952 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water and a generous pinch of salt to the pan and 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!

TIP: This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. While the rice is cooking, roughly chop the tomato and the coriander. Drain the sweetcorn. Slice the lemon into wedges. In a large bowl, combine the Tex-Mex spice blend (see ingredients) and the remaining garlic. Drizzle with olive oil, season with salt and pepper and add the beef strips. Toss to coat.

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.

TIP: Cover the pan with a lid if the kernels are "popping" out.

In a small bowl, mash the avocado flesh with a fork. Add the sour cream and stir to combine. Add a squeeze of lemon juice and season with salt and pepper.

TIP: For a smoother crema, use a food processor or stick blender.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.

Add the tomato and coriander to the corn. Drizzle with olive oil and season. Toss to coat. Divide the rice, beef and charred corn salsa between bowls. Top with the avocado crema. Sprinkle the shredded Cheddar cheese over the beef. Serve with the remaining lemon wedges.