[BYOP] Loaded Beef Burrito Bowl Bar

Name: [BYOP] Loaded Beef Burrito Bowl Bar with Guacamole, Sour Cream & Cheese
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Cheddar Cheese; 1 packet Basmati Rice; 1 Red Onion; 1 Avocado; 1 packet Light Sour Cream; 250 g Beef Mince; 1 Tomato; 1 packet Tomato Paste; 1 sachet Tex-Mex Spice Blend; 1 Lemon

with Guacamole, Sour Cream & Cheese

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Family

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

Red Onion

Avocado

1 packet

Light Sour Cream

(Contains: Milk;)

250 g

Beef Mince

Tomato

1 packet

Tomato Paste

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat.)

Lemon

Nutritional Values

Calories746 kcal

Energy (kJ)3120 kJ

Fat31.7 g

of which saturates15 g

Carbohydrate71.9 g

of which sugars12.4 g

Dietary Fibre10 g

Protein41.6 g

Sodium609 mg

The average adult daily energy intake is 8700 kJ

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.

• 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 roasted corn cobs. Enjoy!