HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Mexican Beef & Rice Bake
Cheesy Mexican Beef & Rice Bake

Cheesy Mexican Beef & Rice Bake

with Sour Cream & Lime

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Loaded with tomatoey, Tex-Mex-spiced beef and veggies, this is no ordinary rice bake. Grill until the cheese is gooey and golden and serve with some mandatory sour cream, plus a squeeze of lime to cut the richness.

Tags:Kid FriendlyNaturally Gluten-FreeNot Suitable for Coeliacs

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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice



1 tin





brown onion



1 packet

beef mince

½ packet

tomato paste

1 sachet

beef-style stock powder

1 packet

light sour cream


1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)

½ cup

water (for the beef)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3969 kJ
Fat42.6 g
of which saturates21.9 g
Carbohydrate86.7 g
of which sugars22.2 g
Protein47.1 g
Sodium1331 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!


While the rice is cooking, cut the capsicum into bite-sized chunks. Drain the sweetcorn. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the capsicum and corn, tossing, until lightly browned, 4-5 minutes. Transfer to a medium bowl. Meanwhile, grate the carrot. Finely chop the brown onion. Zest the lime, then cut into wedges.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 3-4 minutes. Add the beef mince and carrot and cook, breaking the mince up with a spoon, until cooked through, 5-6 minutes.


Add the Tex-Mex spice blend and cook until fragrant, 1 minute. Add the tomato paste (see ingredients), the water (for the beef) and beef-style stock powder. Simmer until thickened, 2-3 minutes.


Preheat the grill to high. To the pan with the beef, add the rice, lime zest, capsicum and corn, gently stirring to combine. Season to taste with salt and pepper. Transfer to a baking dish and sprinkle over the shredded Cheddar cheese. Grill until lightly golden, 6-8 minutes.


Divide the cheesy Mexican beef and rice bake between plates. Serve with the lime wedges and a dollop of light sour cream.