Cheesy Naked Beef Burrito Rice Bowl

Name: Cheesy Naked Beef Burrito Rice Bowl with Avocado Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Cheddar Cheese; 1 packet Basmati Rice; 1 packet Enchilada Sauce; 1 Avocado; 250 g Beef Mince; 1 sachet Tex-Mex Spice Blend; 1 drizzle olive oil; 1.5 cup water; 1 drizzle white wine vinegar; ¼ cup water (for the sauce)

with Avocado Salsa

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This easy, speedy and cheesy beef burrito bowl, brings all of those delicious Mexican flavours together to create a bowl worth drooling over. With a simple avocado salad, Tex-Mex spiced beef and a bed of rice to lay it all down on, you'll be at the bottom of the bowl in no time.

Tags:

Kid Friendly

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 Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Basmati Rice

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

1 packet

Enchilada Sauce

(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)

Avocado

250 g

Beef Mince

1 sachet

Tex-Mex Spice Blend

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

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

1 drizzle

white wine vinegar

¼ cup

water (for the sauce)

Nutritional Values

Energy (kJ)2880 kJ

Calories689 kcal

Fat29.2 g

of which saturates11.3 g

Carbohydrate65 g

of which sugars4.4 g

Dietary Fibre7.5 g

Protein38.9 g

Cholesterol16.2 mg

Sodium901 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Large Pan

Cooking Steps

PDF

• To a large saucepan, add the water 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!

• While the rice is cooking, slice avocado in half, scoop out flesh and roughly chop.
• In a medium bowl combine avocado and a drizzle of white wine vinegar and olive oil. Season with salt and pepper to taste.

Little cooks: Help prep the avo!

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! When rice has 5 minutes remaining, heat a large frying pan over high heat. Cook beef mince
(no need for oil!) and Tex-Mex spice blend, breaking up with a spoon, until just browned, 3-4 minutes.
• Stir in enchilada sauce and a splash of water and simmer, until slightly reduced, 1 minute. Season to taste.

• Divide rice and beef between bowls.
• Top with Cheddar cheese and avocado salsa to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to your recipe, roughly chop pickled jalapeños, then top burrito bowl with sour cream, jalapeños and torn coriander to serve.

Little cooks: Take the lead by topping the bowl with the cheese and salsa!