Tex-Mex Beef Bowls
with Guacamole and Feta
Tonight, tuck into this bowl of punchy Mexican-inspired flavours! The beef gets boosted by salsa and our Enchilada Spice Blend, the rice gets sautéed with bell peppers to give it a subtle sweetness and a dollop of ready-to-eat guac brings loads of flavour with little work.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
3 tbsp
Guacamole
½ cup
Tomato Salsa
(May contain traces of: Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)
1 unit(s)
Sweet Bell Pepper
¾ cup
Basmati Rice
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Wheat, Sesame, Milk, Soy, Tree nuts, Peanuts)
2 unit(s)
Green Onion
1 unit(s)
Tomato
1 unit(s)
Lime
2 g
Garlic Powder
(May contain traces of: Mustard, Wheat, Sesame, Sulphites, Milk, Soy, Tree nuts, Peanuts, Triticale)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
½ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add rice, half the garlic powder, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) 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.
- Thinly slice green onions, keeping white and green parts separate.
- Cut half the lime into wedges (whole lime for 4 ppl).
- Cut tomato into 1/2-inch pieces.
- Add tomatoes to a medium bowl. Squeeze a lime wedge over top, then toss to coat.
- 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.**
- Carefully drain and discard excess fat.
- Add salsa and sprinkle remaining garlic powder, half the Enchilada Spice Blend and 1/4 tsp sugar (dbl for 4 ppl) 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.
- Heat the same pan over medium-high.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Add green onion whites. Cook, stirring often, until slightly softened, 30 sec. Season with salt and pepper.
- Add rice to the pan with peppers and green onions. Sprinkle remaining Enchilada Spice Blend over top. Cook, stirring constantly, until fragrant, 1-2 min. Season with salt and pepper, to taste.
- Season tomatoes with salt and pepper, to taste, then toss to coat.
- Divide rice between bowls. Top with beef and tomatoes.
- Dollop guacamole over top.
- Sprinkle with feta and remaining green onions.
- Squeeze a lime wedge over top, if desired.
