Tex-Mex Beef Bowls
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Tex-Mex Beef Bowls

Tex-Mex Beef Bowls

with Sour Cream and Feta

Tonight, tuck into this bowl of punchy Mexican-inspired flavours! Beef gets boosted by salsa and our Enchilada Spice Blend, while rice gets sautéed with bell peppers to give it a subtle sweetness. A dollop of zippy sour cream brings loads of flavour with little effort in the kitchen.

Family Friendly

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

Preparation Time20 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Beef

1 unit(s)

Sour Cream

(Contains Milk)

½ cup

Tomato Salsa

(May contain Soy, Fish, Wheat, Sulphites, Egg, Milk, Sesame, Crustaceans, Mustard)

1 unit(s)

Sweet Bell Pepper

¾ cup

Basmati Rice

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 unit(s)


½ unit(s)


1 tsp

Garlic Powder

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

¼ tsp


¼ tsp


1 tbsp


½ tsp



Nutrition Values

Calories740 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate78 g
Sugar10 g
Dietary Fiber5 g
Protein36 g
Cholesterol95 mg
Sodium1570 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium175 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Large Non-Stick Pan


Cook rice
  • Add rice, half the garlic powder, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat.
  • Once boiling, 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 half the lime (whole lime for 4 ppl) into wedges. 
  • Cut tomato into 1/2-inch pieces.
  • Add tomatoes to a medium bowl. Squeeze a lime wedge over top, then toss to coat.
Cook beef
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef.
  • Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat.
  • Add salsa and sprinkle remaining garlic powder, half the Enchilada Spice Blend and 1/4 tsp (1/2 tsp) sugar into the pan.
  • Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
  • Transfer beef to a plate, then cover to keep warm.
Cook peppers
  • Reheat the same pan over medium-high. 
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. 
  • Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. 
Finish rice
  • Add rice to the pan with peppers. Sprinkle remaining Enchilada Spice Blend over top.
  • Cook, stirring constantly, until fragrant, 1-2 min. Season with salt and pepper, to taste.
Finish and serve
  • Season tomatoes with salt and pepper, then toss to coat.
  • Divide rice between bowls. Top with beef and tomatoes.
  • Dollop sour cream over top, then sprinkle with feta.
  • Squeeze a lime wedge over top, if desired.
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