Tex-Mex Beef Brisket & Red Kidney Beans with Buttery Rice, Cheddar & Sour Cream
Shortcut ingredients | <5 min prep | Quick assembly
- Soy
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. This minimal prep dinner is courtesy of our slow-cooked beef brisket. Simply roast it with all the Tex-Mex fixin's for an extra tender result. Once it's ready, stir through some baby spinach leaves for an extra pop of colour and serve of veggies. Add the finishing touches with a dollop of cooling sour cream, plus a sprinkle of shredded Cheddar.
Ingredients
1 tin
slow-cooked beef brisket
1 tin
sweetcorn
1 packet
tomato paste
1 tin
red kidney beans
1 sachet
beef-style stock powder
1 packet
microwavable basmati rice
(Contains: Soy)
1 bag
baby spinach leaves
1 packet
Light Sour Cream
(Contains: Milk)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
1 packet
Cheddar cheese
(Contains: Milk)
Not included in your delivery
1
olive oil
¼ cup
water
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Drain the sweetcorn. • In a baking dish, place slow-cooked beef brisket (including the packet liquid!) and the water (see ingredients). Cover with foil, then roast for 22 minutes. • SPICY! The Tex-Mex spice blend is mild, but use less if you're sensitive to heat! Remove brisket from oven. Uncover, then turn brisket over. Add corn kernels, tomato paste, Tex-Mex spice blend, red kidney beans (including the liquid from the tin!) and beef-style stock powder. Stir to combine. • Return to oven and roast, uncovered, until browned and heated through, a further 8-10 minutes.
TIP: The liquid from the black bean tin will help season and thicken the sauce!
• Just before serving, heat microwavable basmati rice in the microwave until steaming, 2-3 minutes. • Divide rice between serving plates. Stir the butter through rice to melt. Set aside. • When the brisket is ready, shred or slice directly in the baking dish. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste.
• Top buttery rice with Tex-Mex beef brisket. • Dollop over light sour cream. • Sprinkle with shredded Cheddar cheese to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Tex-Mex flavours, though some found it mild and suggested adding extra spice for a bolder taste.
- Ease of prep: Customers appreciated the quick and easy preparation, with minimal cooking required for a delicious home-cooked meal.
- Suggestions: Several recommended using gravy beef instead of brisket for easier shredding and better tenderness when slow-cooked.
- Portions: Some felt the meat portion was small; consider adding more brisket or serving with jacket potatoes for a heartier meal.
- Texture: A few found the brisket fatty or tough; trim excess fat before cooking and ensure it's heated through for optimal tenderness.
