Loaded Beef Burrito Bowl Bar
with Guacamole, Sour Cream & Cheese
We're making tonight's dinner family-style, plating up only the most delicious Tex-Mex beef with an array of sides to add at your choosing. With guac, pickled onion, zingy tomato and of course, fluffy rice, you'll be at the bottom of the bowl in no time.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Avocado
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
250 g
Beef Mince
1 packet
Cheddar Cheese
(Contains: Milk;)
2
Garlic
1
Lemon
1 packet
Light Sour Cream
(Contains: Milk;)
1
Red Onion
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Tomato Paste
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water (for the rice)
¼ cup
white wine vinegar
½ cup
water (for the beef)
20 g
butter (for the rice)
(Contains: Milk;)
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. 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, thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• Slice avocado in half and scoop out flesh. Slice lemon into wedges. • In a medium bowl, mash avocado with a squeeze of lemon juice and a drizzle of olive oil until smooth. Season to taste and set aside.
• Heat a large frying pan over medium-high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. • Add Tex-Mex spice blend and tomato paste, and cook, stirring, until fragrant, 1 minute. • Add the water (for the beef), and simmer until slightly thickened, 1 minute. Season to taste.
• While the beef is cooking, finely chop tomato. • In a medium bowl, combine tomato with a drizzle of olive oil and a squeeze of lemon juice. Season.
• Drain pickled onion. Bring everything to the table. • Build your own plate with rice, Tex-Mex beef, guacamole, pickled onion, zingy tomato, Cheddar cheese and sour cream. • Serve with any remaining lemon wedges. • If you've selected an add on bundle, serve with tortillas or roasted corn cobs. Enjoy!
