Mexican Beef Burrito Bowl
with Cheddar Cheese & Tomato-Cucumber Salsa- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
250 g
Beef Mince
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk;)
1
Tomato
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Tomato Paste
1
Corn
1
Cucumber
1
Carrot
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and the salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove 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, boil the kettle. Slice corn cob in half. Roughly chop tomato and cucumber. Grate carrot. • In a medium heatproof bowl, add corn, then cover with boiling water. • Cover bowl with a plate, then leave until corn is bright yellow, 10 minutes. • Drain and set aside.
• In a medium bowl, combine tomato, cucumber and a drizzle of vinegar. • Season with salt and pepper. Toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. • Add carrot and cook until softened, 2-3 minutes. TIP: Drain the oil from the pan before adding the carrot for best results.
• Reduce heat to medium-high, then add Tex-Mex spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Add the water (for the beef) and stir until well combined. Remove pan from heat. Season to taste.
• Divide garlic rice and Mexican beef between bowls. • Top with corn, tomato-cucumber salsa and shredded Cheddar cheese. • Dollop over light sour cream to serve. Enjoy!
