Taco-Style Beef Bowls
with Basmati Rice and Lime Crema
Easy, fast and packed with flavour, this dish gives you the fiesta without the fuss! Bell peppers, green onions and smoky Mexican seasoning pair perfectly with tender beef for a tasty taco bowl .
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
113 g
Corn Kernels
2 tbsp
Mexican Seasoning
¾ cup
Basmati Rice
200 g
Green Bell Pepper
80 g
Tomato
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
2 unit
Garlic, cloves
6 tbsp
Sour Cream
(Contains Milk)
1 unit
Lime
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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. Meanwhile, 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.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. 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, to taste. Carefully drain and discard excess fat. Season beef with salt and pepper, to taste. Add Mexican Seasoning and 2 tbsp water (dbl for 4 ppl). 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 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.
