Loaded Beef & Chorizo 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 & chorizo 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.
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 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Red Onion
250 g
Beef Mince
1
Avocado
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Tomato Paste
1
Tomato
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1
Lemon
Utensils
Cooking Steps
• To a medium saucepan, add the water (for the rice) 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!
• 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.
• Roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo until golden, 4-6 minutes. Transfer to a paper towel lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. 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, chorizo, 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 roasted corn cobs. Enjoy!
