Chipotle Beef Taqueria-Inspired Bowls
with homemade charred corn salsa- Egg
- Milk
- Mustard
- Soy
Craving some delectable, Mexican-inspired flavours and love the ease of a taco bowl? This dish has you covered! Succulent beef and a homemade corn salsa get packed onto a bed of steamed rice.
Ingredients
227 g
Ground Beef
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Chili-Cumin Spice Blend
95 g
Tomato
113 g
Corn Kernels
56 g
Yellow Onion
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
¾ cup
Parboiled Rice
7 g
Cilantro
Not included in your delivery
2.5 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. To a medium pot, add rice and 1 1⁄3 cups (2 2/3 cups) water. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Season with salt. Fluff rice with a fork.
Meanwhile, peel, then cut half the onion into 1/4-inch pieces(whole onion for 4 portions). Cut tomato into 1/4-inch pieces. Roughly chop cilantro.
In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high heat. When the pan is hot, add corn. Cover and cook for 4-5 min, carefully swirling the pan, until corn is dark golden-brown. Add tomatoes and one-quarter of the onions. Stir for 1 min, until veggies are warmed through. Transfer veggies to a large bowl. Season with salt and pepper, to taste, then toss to combine. Set aside.
In the same pan, heat 1 tsp (2 tsp) oil over medium-high. When the pan is hot, add beef and remaining onions. Season with salt and pepper. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains. If desired, carefully drain and discard excess fat.
To the pan with beef, add Chili-Cumin Spice Blend. Cook for 1 min, stirring often, until spices are fragrant and beef is golden. Remove the pan from heat. Stir in 1 tbsp (2 tbsp) water. In a small bowl, combine chipotle sauce, mayo and 1/2 tbsp (1 tbsp) water.
Divide rice between bowls, then top with beef, charred corn salsa and cheese. Drizzle creamy chipotle sauce and sprinkle cilantro over top. Enjoy!
