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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
Allergens:Milk/Lait

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

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

(ContainsMilk/Lait)

2 unit

Garlic, cloves

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lime

1 can

Canned Corn

Not included in your delivery

2 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Strainer
Zester
Small Bowl
Large Non-Stick Pan
Measuring Spoons
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.