Tex-Mex Double Beef Burrito Bowl & Avocado Crema
with Cholula Hot Sauce & Charred Corn Salsa
Get ready for the ultimate burrito bowl. The spiced beef simmers until it's melt-in-your-mouth tender, soaking up all those rich, authentic Tex-Mex flavours. The secret ingredient? A splash of Cholula Original Hot Sauce to give it that perfect kick. Finish your rice bowl with salsa and avocado crema for a meal so good, you'll never go back.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Avocado
500 g
Beef Strips
1 packet
Coriander
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk;)
1
Cholula Hot Sauce
1
Tomato
1 tin
Sweetcorn
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 and drizzle over Cholula hot sauce. Enjoy! Little cooks: Show them how it's done by building the burrito bowls!
