Tex-Mex Beef Bowls
with Sour Cream and Feta
Tonight, tuck into this bowl of punchy Mexican-inspired flavours! Beef gets boosted by salsa and our Enchilada Spice Blend, while rice gets sautéed with bell peppers to give it a subtle sweetness. A dollop of creamy dressing brings loads of flavour with little effort in the kitchen.
Ingredients: Ground beef • Sweet bell pepper • Basmati rice • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Roma tomatoes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Creamy dressing (vegetable oil, water, frozen egg yolk, modified corn starch, sour cream solids (milk), sugar, whey (milk), concentrated lime juice, whey protein concentrate (milk), salt, natural flavour, yeast extract, xanthan gum, lactic acid, potassium sorbate, sodium benzoate) (egg, milk) • Limes • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Garlic powder.
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
43 mL
Creamy Dressing
(Contains Egg, Milk)
½ cup
Tomato Salsa
(May contain Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)
1 unit
Sweet Bell Pepper
¾ cup
Basmati Rice
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
1 unit
Tomato
½ unit
Lime
1 tsp
Garlic Powder
(May contain Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)
½ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
¼ tsp
Sugar*
¼ tsp
Pepper*
1 tbsp
Oil*
½ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add rice, half the garlic powder, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt 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.
- Cut half the lime (whole lime for 4 ppl) into wedges.
- 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 the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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 (1/2 tsp) sugar 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.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
- Add rice to the pan with peppers. 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, then toss to coat.
- Divide rice between bowls. Top with beef and tomatoes.
- Dollop creamy dressing over top, then sprinkle with feta.
- Squeeze a lime wedge over top, if desired.
