Taco-Style Beef Bowl
with Basmati Rice and Lime Crema
Easy, fast and packed with flavour, this dish gives you the fiesta without the fuss! Bell peppers and green onions pair perfectly with tender beef for a fun taco bowl that comes together with our fabulous Mexican seasoning.
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
113 g
Canned Corn
2 tbsp
Mexican Seasoning
¾ cup
Basmati Rice
2 unit
Green Onion
7 g
Cilantro
200 g
Green Bell Pepper
80 g
Tomato
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
6 g
Garlic
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Lime
Not included in your delivery
2 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, peel, then mince or grate garlic. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Roughly chop cilantro. Thinly slice green onions. Zest lime, then cut into wedges. Drain, then rinse the corn. Stir together lime zest and sour cream in a small bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Sprinkle with Mexican Seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Carefully drain and discard excess fat. Transfer beef to a plate and set aside.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers, half the corn (all for 4 ppl) and garlic. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove pan from heat, then transfer pepper mixture to a medium bowl.
Fluff rice with a fork, then season with salt. Heat the same pan (from step 4) over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring occasionally, until any liquid is absorbed and rice starts to brown, 1-2 min. Add green onions and pepper mixture. Season with salt and pepper. Cook, stirring occasionally until warmed through, 1-2 min.
Divide taco rice between bowls. Top with beef and tomatoes. Sprinkle with cheese and cilantro, then dollop lime crema over top. Squeeze over a lime wedge, if desired.
