topBanner
One-Pot Mexican Beef

One-Pot Mexican Beef

with Green Onions and Sour Cream

Read more

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.

Allergens:Milk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

160 g

Sweet Bell Pepper

1 unit

Beef Broth Concentrate

6 tbsp

Sour Cream

(ContainsMilk/Lait)

2 unit

Green Onions

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
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
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, wash and dry all produce.

Core, then cut pepper into 1/2-inch pieces. Thinly slice the green onions.

2

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.

3

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.

4

While quinoa simmers, peel, pit, then cut the avocado into 1/4-inch pieces.

5

Divide Mexican beef between bowls. Top with the avocado. Dollop over the sour cream. Sprinkle with the green onions.