Taco-Style Beef Bowl
with Basmati Rice and Lime Crema- Milk
Easy, fast and packed with flavour, this dish gives you the fiesta without the fuss! Bell peppers and green onions pair perfectly with tender beef for a fun taco bowl that comes together with our fabulous Mexican seasoning.
Ingredients
250 g
Ground Beef
113 g
Canned Corn
2 tbsp
Mexican Seasoning
¾ cup
Basmati Rice
2 unit
Green Onion
7 g
Cilantro
200 g
Green Bell Pepper
80 g
Tomato
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
6 g
Garlic
3 tbsp
Sour Cream
(Contains: Milk)
1 unit
Lime
Not included in your delivery
2 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, peel, then mince or grate garlic. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Roughly chop cilantro. Thinly slice green onions. Zest lime, then cut into wedges. Drain, then rinse the corn. Stir together lime zest and sour cream in a small bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Sprinkle with Mexican Seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Carefully drain and discard excess fat. Transfer beef to a plate and set aside.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers, half the corn (all for 4 ppl) and garlic. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove pan from heat, then transfer pepper mixture to a medium bowl.
Fluff rice with a fork, then season with salt. Heat the same pan (from step 4) over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring occasionally, until any liquid is absorbed and rice starts to brown, 1-2 min. Add green onions and pepper mixture. Season with salt and pepper. Cook, stirring occasionally until warmed through, 1-2 min.
Divide taco rice between bowls. Top with beef and tomatoes. Sprinkle with cheese and cilantro, then dollop lime crema over top. Squeeze over a lime wedge, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lime crema was a standout for many, tying the dish together with a bright, fresh finish. Some reviewers found the overall flavour mild and suggest adding salsa, jalapeño, or extra seasoning to boost it.
- Ease of prep: This is a quick, straightforward weeknight meal that most reviewers found easy to pull together with minimal effort.
- Suggestions: Add lime juice (not just zest) to the crema for a brighter, thinner sauce; consider topping the bowl with tortilla chips, avocado slices, or salsa for extra texture and flavour. Adding a splash of water to the beef while cooking the seasoning helps prevent dryness and improves spice absorption.
- Leftovers: The dish reheats well and several reviewers enjoyed it for lunch the next day; some noted the rice quantity was generous enough to stretch into additional meals.
- Portions: A number of reviewers felt the ratio of rice to beef was off, with too much rice and not enough meat — consider using three-quarters of the rice and supplementing with extra beef or black beans.
- Spice level: Some families, particularly those with young children, found the Mexican seasoning quite spicy; using only half the seasoning packet keeps the heat manageable without losing flavour.
