Cheesy BBQ Beef Bowls
with Buttery Charred Corn and Rice
Bowls are perfect for quick, weekday meals and this one will be a hit with the whole family! Lean ground beef is tossed in BBQ sauce, then spooned over buttery rice. Charred corn adds some extra comfort to this bowl!
The quantities provided above are averages only.
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
1 tbsp
BBQ Seasoning
(Contains Mustard)
4 tbsp
BBQ Sauce
(Contains Sulphites, Mustard)
¾ cup
Parboiled Rice
1 unit
Green Onion
113 g
Corn Kernels
95 g
Tomato
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tsp
Garlic Salt
2 tbsp
Ranch Dressing
(Contains Egg, Milk, Soy)
56 g
Spring Mix
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add rice, 3/4 tsp (1 1/2 tsp) garlic salt and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high heat.Pat corn dry with paper towels.When hot, add corn to the dry pan. Char, stirring occasionally, until corn is dark-brown in spots, 5-6 min.Transfer corn to a plate.
Meanwhile, cut tomato into 1/2-inch pieces.Thinly slice green onion.
When corn is done, return the pan to medium-high.Add beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat, if desired. Add green onions and BBQ Spice Blend, then season with pepper and remaining garlic salt. Cook, stirring often, until fragrant, 30 sec.
Add BBQ sauce to the pan, then stir until beef is coated, 30 sec. Remove the pan from heat.Add tomatoes, spring mix and half the cheddar to a large bowl. Drizzle ranch dressing over top, then toss to coat. Season with salt and pepper, to taste.
Add corn and 2 tbsp (4 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.Divide corn and rice between bowls. Top with beef and salad.Sprinkle remaining cheddar over top.
