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Smoky Mexican Style Beef Burrito Bowl
Smoky Mexican Style Beef Burrito Bowl

Smoky Mexican Style Beef Burrito Bowl

with Avocado and Tomato Salsa

On the table in less than 25 minutes, this Smoky Mexican Style Beef Burrito Bowl is quick but still full of flavour. The combination of beef, a smoky tomato sauce, avocado and tomatoes give this rice bowl its Mexican inspired twist.

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

240 grams

British Beef Mince

1 unit(s)

Garlic Clove**

1 unit(s)

Medium Tomato

1 unit(s)

Lime

30 grams

Tomato Puree

1 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Smoky Base Paste

1 unit(s)

Avocado

Not included in your delivery

½ tsp

Sugar for the Salsa

1 tbsp

Olive Oil for the Salsa

1 tbsp

Honey

150 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3601 kJ
Energy (kcal)861 kcal
Fat48 g
of which saturates17.4 g
Carbohydrate74.7 g
of which sugars12.6 g
Dietary Fibre5.6 g
Protein35.6 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Large Saucepan
Large Frying Pan
Garlic Press
Medium Bowl

Instructions

Cook the Rice
1

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.

Get Frying
2

a) In the meantime, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Finish the Prep
3

a) While the mince is frying, peel and grate the garlic (or use a garlic press). 

b) Cut the tomato into 1cm chunks. Cut the lime into wedges. 

c) In a medium bowl, add the tomato, a squeeze of lime juice, sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper and toss to coat. Set aside.

Add the Flavour
4

a) Once cooked, add the tomato puree, garlic and Mexican style spice mix to the beef and fry, 1-2 mins. 

b) Stir through the smoky base paste, honey and water for the sauce (see pantry for both amounts).

c) Bring up to the boil, then reduce the heat to medium and simmer until thickened, 3-4 mins. 

Avo Nice Day
5

a) Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

b) Add the avocado to the bowl with the tomato, then mix to coat in the dressing. 

c) Once the beef has cooked, remove it from the heat and add a squeeze of lime juice and butter (see pantry for amount).

d) Taste and season with salt and pepper if needed. Add a splash of water if your sauce is looking a little thick. 

Serve Up
6

a) Share the rice between your bowls. 

b) Top with your smoky Mexican style beef. 

c) Top with your tomato and avocado salsa. Serve with any remaining lime wedges for squeezing over.

Enjoy!

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