Loaded Beef Burrito Bowl Bar
with Guacamole, Sour Cream, Mini Flour Wraps & Cheese
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.
Ingredients
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
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
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)
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.
• 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. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Drain pickled onion. Bring everything to the table. • Build your own plate with rice, Tex-Mex beef, guacamole, pickled onion, mini flour tortillas, 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!
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