Lightly charred corn adds a lovely, smoky quality to Mexican-inspired slaw on top of a wild rice medley. It's finished with Tex-Mex ground beef and cooling crema for a flavour-packed meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Beef
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
1 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
113 g
Corn Kernels
56 g
Red Cabbage, shredded
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Green Onion
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
½ cup
Wild Rice Medley
3.5 tsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
If you've opted to get beef, reduce oil to 1 tsp (2 tsp), then add beef to the pan. Cook beef in the same way the recipe instructs you to cook the turkey.** (Remove and discard excess fat, if desired.)