Easy Cheesy Beef Tex-Mex Bake
with Peppers and Corn
We've packed this comforting casserole with veggies and your favourite Tex-Mex flavours. Top it all off with gooey melty cheddar cheese and a dollop of sour cream!
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Sweet bell pepper • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).
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
250 g
Ground Beef
¾ cup
Basmati Rice
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Sweet Bell Pepper
16 g
Mexican Seasoning
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
113 g
Corn Kernels
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Yellow Onion
2 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.26 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, core then cut bell pepper into ½ inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add beef. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat. Add Mexican Seasoning and cook for 1 min, stirring often, until fragrant.
- Season with salt and pepper. Transfer beef to a plate. Set aside.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring occasionally, until starting to soften.
- Add corn and onions. Season with salt and pepper. Cook for 4-5 min, stirring occasionally, until veggies are tender-crisp.
- Fluff rice with a fork.
- To the pan with veggies, add rice, tomatoes and beef.
- Stir together until heated through. Season with salt and pepper.
- Transfer the beef mixture to a lightly-oiled 9x13-inch baking dish.
- Sprinkle casserole with cheddar cheese.
- Broil in the middle of the oven for 3-4 min, until cheese melts.
- Divide cheesy beef Tex-Mex bake between plates.
- Dollop sour cream over top.
