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.
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Red Onion
1
Avocado
1 packet
Light Sour Cream
(Contains: Milk;)
250 g
Beef Mince
1 tin
Sweetcorn
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Tomato Paste
1
Lemon
1 drizzle
olive oil
1.5 cup
water (for the rice)
¼ cup
white wine vinegar
½ cup
water (for the beef)
• 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 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 with salt and pepper 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.
• SPICY! This is a mild spice blend, but use less
if you’re sensitive to heat! 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 second medium bowl, combine tomato with
a drizzle of olive oil and a squeeze of lemon
juice. Season to taste.
• Drain pickled onion. Bring everything to
the table.
• Build your own bowl with rice, Tex-Mex beef,
guacamole, pickled onion, tomato salsa,
Cheddar cheese and light sour cream.
• Serve with any remaining lemon wedges. Enjoy!