Tex-Mex Beef & Avocado Burrito Bowl

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

with Rice & Cheddar Cheese

4.0(188)

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Calories

:

705 kcal

Protein

:

39.2g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

Milk
May contain traces of allergens
Gluten
Soy
Wheat
Almond
Cashew
Eggs
Macadamia
Milk
Walnut

This week's special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right. Then, pile it onto tonight’s spiced beef burrito bowl for the perfect finishing touch!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Basmati Rice

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

1 sachet

Tex-Mex Spice Blend

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

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Enchilada Sauce

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

250 g

Beef Mince

1

Avocado

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

1 drizzle

white wine vinegar

Nutritional Values

Calories705 kcal

Energy (kJ)2950 kJ

Fat31.1 g

of which saturates11.6 g

Carbohydrate64.5 g

of which sugars4.4 g

Dietary Fibre7.6 g

Protein39.2 g

Sodium901 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• To a medium 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!

2

• 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 vinegarand olive oil. Season with salt and pepper to taste.

Little cooks: Take the lead by tossing the salsa!

3

• When the rice has 5 minutes remaining, heat a large frying pan over high heat.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Cook beef mince (no need for oil!) and Tex-Mex spice blend, breaking up mince
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.

4

• Divide rice and Tex-Mex beef between bowls.
• Top with Cheddar cheese and avocado salsa to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop pickled jalapeños, then top burrito bowl with sour cream, jalapeños and torn coriander to garnish.

Little cooks: Add the finishing touch by sprinkling over the cheese!