Easy Beef Chilli Burrito Bowl
with Tomato Salsa, Yoghurt and Cheese
- Milk
On the table in less than 25 minutes, this Easy Beef Chilli Burrito Bowl is quick but still full of flavour. The combination of beef, a spicy tomato sauce, cheese and tomatoes give this rice bowl its Mexican inspired twist.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
1 sachet(s)
Central American Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
2 unit(s)
Medium Tomato
30 grams
Mature Cheddar Cheese
(Contains: Milk)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 pinch
Chilli Flakes
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Salsa
Nutrition Values
Utensils
Cooking Steps
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, peel and grate the garlic (or use a garlic press).
b) Heat a large frying pan on medium-high heat (no oil).
c) Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) Season with salt and pepper.
a) Add the garlic and Central American style spice mix to the beef. Stir-fry until fragrant, 30 secs.
b) Pour the passata, chicken stock paste and water for the sauce (see pantry for amount) into the pan. Add a pinch of sugar (if you have any). Stir together and bring to the boil, then reduce the heat.
c) Simmer, stirring occasionally, until the sauce has thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
d) Season with salt and pepper, then remove from the heat.
a) Meanwhile, cut the tomatoes into 1cm chunks. Pop the tomato chunks into a small bowl with the olive oil for the salsa (see pantry for amount).
c) Season with salt and pepper, mix together, then set your salsa aside.
a) Grate the Cheddar cheese.
a) When everything's ready, fluff up the rice with a fork and share between your bowls.
b) Top with the beef chilli, tomato salsa and grated Cheddar in separate sections over the rice, then add a dollop of Greek style natural yoghurt.
c) Finish with a sprinkle of chilli flakes for those who'd like some more heat (add less if you'd prefer things milder).
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The beef chilli has good depth of flavour with the Central American spice mix, and the combination of salsa, cheese and yoghurt works well together; some find it needs a little more heat, so use the full amount of chilli flakes if you like things spicier.
- Ease of prep: Quick and straightforward to put together, with rice and chilli cooking simultaneously; the tomato salsa comes together in minutes while the mince simmers.
- Suggestions: Add kidney beans or black beans to the chilli for extra substance and fibre, as several people felt the dish benefited from the addition. A small handful of coriander or some pickled red onion also lifts the finished bowl.
- Portions: The water quantity for the sauce can be too much — reduce it slightly if you prefer a thicker chilli rather than a soupier consistency.
