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Cheesy Mexican Beef & Rice Bake
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Cheesy Mexican Beef & Rice Bake

Cheesy Mexican Beef & Rice Bake

with Sour Cream

Loaded with tomatoey, Tex-Mex-spiced beef and veggies, this is no ordinary rice bake, and the kids can even get hands-on with this one. Grill until the cheese is gooey and golden and serve with some mandatory sour cream and fresh coriander.

Tags:
Kid Friendly
Allergens:
Milk

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
DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 packet

basmati rice

1

tomato

1 tin

sweetcorn

1

carrot

1 packet

beef mince

½ packet

tomato paste

1 sachet

chicken-style stock powder

1 packet

Light Sour Cream

(Contains Milk;)

1 bag

coriander

1 sachet

Tex-Mex spice blend

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

1

olive oil

20 g

butter

1.5 cup

water (for the rice)

½ cup

water (for the beef)

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Nutritional Values

Energy (kJ)3525 kJ
Fat37.6 g
of which saturates19.8 g
Carbohydrate80.5 g
of which sugars15.3 g
Protein42.6 g
Sodium1448 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan
Baking Dish

Instructions

1
1

• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add 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 rice is tender and water is absorbed, 10 minutes.

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

2
2

• Meanwhile, cut tomato into bite-sized chunks. Drain sweetcorn. In a large frying pan, heat a drizzle of olive oil over high heat. • Cook tomato and corn, tossing, until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, grate carrot.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince and carrot and, breaking up mince with a spoon, until cooked through, 5-6 minutes.

TIP: For best results, drain the oil from the pan at the end of this step.

4
4

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

5
5

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

6
6

• Divide cheesy Mexican beef and rice bake between plates. • Serve with a dollop of light sour cream. Tear over coriander. Enjoy!