One-Pot Mexican Beef

One-Pot Mexican Beef

with Green Onions and Sour Cream

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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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

160 g

Sweet Bell Pepper

1 unit

Beef Broth Concentrate

6 tbsp

Sour Cream


2 unit

Green Onions

370 mL

Crushed Tomatoes with Garlic and Onion

½ cup

White Quinoa

2 tbsp

Mexican Seasoning

1 unit


Not included in your delivery

½ tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3473 kJ
Calories830 kcal
Fat44 g
Saturated Fat13 g
Carbohydrate76 g
Sugar22 g
Dietary Fiber15 g
Protein39 g
Cholesterol95 mg
Sodium2230 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.