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.
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
Avocado
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
250 g
Beef Mince
1 packet
Cheddar Cheese
(Contains: Milk;)
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)
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.
• 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 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 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 added mini flour tortillas: Warm in the
microwave in 10 second bursts to serve.
