Cal Smart Tex-Mex Beef Bowls
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Cal Smart Tex-Mex Beef Bowls

Cal Smart Tex-Mex Beef Bowls

with Mexican Street Corn Slaw

Lightly charred corn adds a lovely, smoky quality to Mexican-inspired slaw on top of a wild rice medley. It's finished with Tex-Mex ground beef and cooling crema for a flavour-packed meal.

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

250 g

Ground Beef

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

113 g

Corn Kernels

56 g

Red Cabbage, shredded

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit(s)

Green Onion

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Sour Cream

(Contains Milk)

½ cup

Wild Rice Medley

Not included in your delivery

3.5 tsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate67 g
Sugar8 g
Dietary Fiber4 g
Protein35 g
Cholesterol95 mg
Sodium1390 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium175 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Large Non-Stick Pan
Small Bowl


Cook wild rice
  • Stir together wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat.
  • Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-22 min.
  • Remove from heat. Set aside, still covered.
Prep and make slaw
  • Meanwhile, thinly slice green onion.
  • Add 2 tsp (4 tsp) vinegar and 2 tsp (4 tsp) oil to a medium bowl. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)
  • Season with salt and pepper, then whisk until combined.
  • Add cabbage, then toss to combine.
Char corn
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat corn dry with paper towels.
  • When hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 5 min.
  • Add half the Mexican Seasoning. Cook, stirring often, until fragrant, 15 sec.
  • Transfer corn to the medium bowl with slaw, then toss to combine.
  • Carefully wipe the pan clean.
Cook beef
  • Return the same pan to medium-high.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
  • Add Tex-Mex paste, remaining Mexican Seasoning and 2 tbsp (4 tbsp) water.
  • Cook, stirring often, until fragrant and no longer watery, 30 sec-1 min.
  • Season with pepper.
Make crema
  • Add sour cream, remaining vinegar and 1 tsp (2 tsp) water to a small bowl.
  • Season with salt and pepper, then stir to combine.
Finish and serve
  • Add half the green onions to the pot with wild rice medley, then fluff with a fork.
  • Divide wild rice medley between bowls. Top with slaw and beef.
  • Sprinkle feta and remaining green onions over top.
  • Dollop crema over bowls.

If you've opted to get beef, cook and plate in the same way the recipe instructs you to cook and plate the turkey.

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