Loaded Beef Fajita Bowl
with Cheddar, Charred Corn & Garlic Rice
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Fajitas are meat strips grilled with capsicum and onion, but all you really need to know is that they're delicious! Especially when teamed with our Tex-Mex spice blend, which is mild enough for everyone to enjoy.
Ingredients
1
capsicum
½
brown onion
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1 tin
sweetcorn
1 packet
beef strips
1 packet
Light Sour Cream
(Contains: Milk)
1
capsicum
¾ sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
1 packet
Cheddar cheese
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the green capsicum and red capsicum into thin strips. Cut the brown onion (see ingredients) into thick wedges.
Place the prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water 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, drain the sweetcorn. Heat a large frying pan over a high heat. Cook the corn kernels, stirring occasionally, until lightly browned,4-5 minutes. Transfer to a bowl and cover to keep warm.
TIP: Cover the pan with a lid if the kernels are "popping" out.
SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine the Tex-Mex spice blend (see ingredients) with a drizzle of olive oil. Season, then add the beef strips, tossing to coat. Return the frying pan to a high heat with a drizzle of olive oil. Once hot, cook the beef strips, in batches, until browned and cooked through, 1-2 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Divide the garlic rice between bowls. Top with the beef fajita strips, roast veggies and charred corn. Top with the shredded Cheddar cheese and light sour cream to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty Tex-Mex spice blend, though some found it mild; adding extra chilli or herbs boosted the flavour.
- Ease of prep: Quick and simple to make, with easy-to-follow instructions; some found roasting veggies time-consuming.
- Suggestions: Try adding avocado, fresh coriander, or a tomato salsa for extra freshness and flavour.
- Leftovers: Generous portions often provided lunch for the next day; some found the rice ratio high.
- Texture: Several noted the beef could be tough; briefly cooking it last helps keep it tender.
