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Taco-Style Beef Bowls

Taco-Style Beef Bowls

with Basmati Rice and Lime Crema

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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 tasty taco bowl that comes together with our smoky Mexican seasoning.

Tags:Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

2 tbsp

Mexican Seasoning

¾ cup

Basmati Rice

2 unit

Green Onion

200 g

Green Bell Pepper

80 g

Roma Tomato

½ cup

Monterey Jack Cheese, shredded


2 unit

Garlic, cloves

3 tbsp

Sour Cream


1 unit


1 can

Canned Corn

Not included in your delivery

2 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1030 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate112 g
Sugar14 g
Dietary Fiber8 g
Protein45 g
Cholesterol105 mg
Sodium1250 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Small Bowl
Large Non-Stick Pan
Measuring Spoons
Medium Bowl
Instructionsarrow up iconarrow up icon
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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 boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the 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. Thinly slice green onions. Drain, then rinse corn. Zest lime, then cut into wedges. Add lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. 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. Sprinkle with Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. 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, corn and garlic. Cook, stirring often, until peppers are tender-crisp, 5-6 min. Remove the pan from heat, then transfer pepper mixture to a medium bowl.


Fluff rice with a fork, then season with salt. Heat the same pan over medium-high. 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, then dollop with lime crema. Squeeze a lime wedge over top, if desired.