Tex-Mex Beef Burrito Bowl
with Avocado Crema & Charred Corn Salsa
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk)
1
Tomato
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
250 g
Beef Strips
1
Avocado
1 packet
Light Sour Cream
(Contains: Milk)
1 packet
Coriander
1 tin
Sweetcorn
2
Garlic
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat)
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 and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from 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!
• While the rice is cooking, roughly chop tomato. Roughly chop coriander leaves. Drain sweetcorn. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a large bowl, combine Tex-Mex spice blend (see ingredients), remaining garlic and a drizzle of olive oil. Season with salt and pepper, then add beef strips, tossing to coat. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl. Top with tomato and coriander. Drizzle with olive oil. Season, then toss to coat.
TIP: Cover the pan with a lid if the kernels are "popping" out
• Slice avocado (see ingredients) in half, then scoop out the flesh. Transfer to a small bowl, then mash with a fork. Add light sour cream. Stir to combine, then season to taste. Set aside. • Return frying pan to high heat with a drizzle of olive oil. When the oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: For a smoother crema, use a food processor or stick blender. TIP: Cooking the beef in batches over high heat helps it stay tender.
• Divide garlic rice between bowls. Top with Tex-Mex beef, charred corn salsa and avocado crema. • Sprinkle with shredded Cheddar cheese. Enjoy!
Little cooks: Show them how it's done by building the burrito bowls!
Customer reviews
Review summary
Updated on July 2026- Flavour: A well-loved dish with bold Tex-Mex flavours; the garlic rice and avocado crema were standout highlights for many families.
- Ease of prep: Most found it quick and straightforward to pull together on a weeknight, though a few noted the multiple bowls and steps added up.
- Suggestions: Several customers recommended adding corn chips for crunch, or stirring in a squeeze of lime, red onion, or extra chilli to lift the flavour. Some preferred keeping the sour cream separate from the avocado, or using less of it to avoid the crema becoming too heavy. Cooking the beef in small batches on high heat and slicing it into even pieces helped keep it tender.
- Leftovers: A number of customers noted the dish tasted even better the next day, and it bulked up well with added beans or wraps.
- Portions: Some felt the beef was on the light side relative to the rice, particularly for four people; adding beans or extra protein helped balance the bowl.
