One-Pot Mexican Beef
with Green Onions and Sour Cream
This Mexican-style one-pot wonder is jam-packed with loads of veggies and flavour! The sour cream and creamy avocado toppers make this the perfect dinner for any night of the week.
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
160 g
Sweet Bell Pepper
1 unit
Beef Broth Concentrate
6 tbsp
Sour Cream
(Contains: Milk)
2 unit
Green Onion
370 mL
Crushed Tomatoes with Garlic and Onion
½ cup
White Quinoa
2 tbsp
Mexican Seasoning
1 unit
Avocado
Not included in your delivery
½ tbsp
Oil*
ÂĽ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.
Core, then cut pepper into 1/2-inch pieces. Thinly slice the green onions.
Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the beef, peppers and Mexican seasoning. Cook, breaking up beef into smaller pieces, until no pink remains and veggies are tender, 4-5 min.** Season with salt and pepper.
Add the broth concentrate, crushed tomatoes, quinoa and 1/2 cup water (dbl for 4 ppl) to the pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer, stirring once halfway through cooking, until sauce has slightly thickened and quinoa is cooked through, 19-22 min. Season with salt and pepper.
While quinoa simmers, peel, pit, then cut the avocado into 1/4-inch pieces.
Divide Mexican beef between bowls. Top with the avocado. Dollop over the sour cream. Sprinkle with the green onions.
