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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
