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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
1 cs
Assaisonnement BBQ
(Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix, Blé)
4 cs
Sauce BBQ
(Contient Moutarde Peut contenir Sésame, Soya, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait)
¾ tasse(s)
Riz étuvé
1 pièce(s)
Oignon vert
113 g
Maïs en grains
1 pièce(s)
Tomate
½ tasse(s)
Cheddar, râpé
(Contient Lait)
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
2 cs
Sauce ranch
(Contient Oeuf, Lait Peut contenir Sulfites, Blé, Poisson, Moutarde, Sésame, Soya)
56 g
Mélange printanier
Pas inclus dans votre livraison
0.06 cc
Sel*
0.13 cc
Poivre*
2 cs
Beurre non salé*
(Contient Lait)
Informations nutritionnelles
Ustensiles
Instructions
- 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 from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- Pat corn dry with paper towels.
- When the pan is hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 5-6 min.
- Transfer 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 Seasoning, 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 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.