Tex-Mex Beef Rice Bowl with Salsa & BBQ Mayo
Pre-Prepped | Three Steps | Ready in 15
- Soy
- Milk
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got a Tex-Mex beef rice bowl with cucumber and tomato salsa and drizzle of BBQ mayo to top it off. Heads-up - you'll need a microwave for this recipe.
Ingredients
1 packet
beef mince
1 bag
seasonal veggie mix
1 packet
garlic paste
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 sachet
tomato paste
1 cube
beef stock
1
lime
1
tomato
1
cucumber
1 packet
microwavable basmati rice
(Contains: Soy;)
1 packet
Cheddar cheese
(Contains: Milk;)
1 packet
BBQ mayo
(Contains: Eggs; May be present: Milk.)
1 packet
sour cream
(Contains: Milk;)
1 bag
coriander
Not included in your delivery
olive oil
Utensils
Cooking Steps
Heat olive oil in a frying pan over high heat. Cook beef and veggie mix, tossing, until beef is browned, 2 mins. Stir in garlic paste and spice blend. Cook until fragrant, 1 min. Add tomato paste, crumbled stock (1 cube for 2 people / 2 cubes for 4 people) and a generous splash of water. Stir until heated, 1 min.
Meanwhile, cut lime into wedges. Roughly chop tomato and cucumber.
Microwave rice until steaming, 2-3 mins. Plate up rice and beef. Top with Cheddar, tomato, cucumber, and lime wedges. Serve with BBQ mayo, sour cream and torn coriander.
