Fajita-Style Beef Bowls
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Fajita-Style Beef Bowls

Fajita-Style Beef Bowls

with Basmati Rice and Lime Crema

Easy, quick and packed with flavour, this dish delivers the fiesta without the fuss! Bell peppers and green onions pair beautifully with tender beef to create a fajita bowl that comes together with smoky Mexican-style seasoning.

Tags:
Family Friendly
Allergens:
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

56 g

Yellow Onion

2 tbsp

Mexican Seasoning

¾ cup

Basmati Rice

2 unit

Green Onion

160 g

Sweet Bell Pepper

80 g

Tomato

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

1 tsp

Garlic Salt

3 tbsp

Sour Cream

(Contains Milk)

1 unit

Lime

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories910 kcal
Fat47 g
Saturated Fat17 g
Carbohydrate80 g
Sugar9 g
Dietary Fiber6 g
Protein42 g
Cholesterol100 mg
Sodium1640 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.

Utensils

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

Instructions

Cook rice
1

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep
2

Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Cut tomato into 1/2-inch pieces. Thinly slice green onions. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add 1/4 tsp lime zest, 1 tsp lime juice (dbl both for 4 ppl) and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Cook beef
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning, half the garlic salt and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min. Transfer beef to a large bowl, then cover with foil to keep warm.

Cook pepper and onions
4

Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions and remaining garlic salt. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove the pan from heat, then transfer pepper and onions to a medium bowl.

Assemble fajita rice
5

Fluff rice with a fork, then season with salt. Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring occasionally, until liquid is absorbed and rice starts to brown, 1-2 min. Add green onions and pepper and onions. Season with salt and pepper. Stir until warmed through, 1-2 min.

Finish and serve
6

Divide fajita rice mixture between bowls. Top with beef and tomatoes. Sprinkle cheese over top. Dollop with lime crema. Squeeze a lime wedge over top, if desired.