Tex Mex Beef Bowls With Lime Rice, Charred Corn Salad & Salsa Crema
Serve up the family-friendly flavours of Tex-Mex cuisine in a colourful & exciting bowl! Lime-infused rice & a beef sauce loaded with veggies & beans, all topped off with a scattering of charred corn kernels & avocado & drizzled with salsa crema.
IN THE KIT
8 ozground beef
4 ozblack beans
2 ozMexican spice blend
8 ozorganic corn kernels
2 ozonion garlic blend
14 ozcan diced tomatoes
8 ozshredded cheddar
8 ozsalsa crèma
Kitchen Items Needed
Medium saucepan with lid
Cutting board & knife
12 oz water
Grate carrot (peeling optional);
Take leaves off stem & roughly chop cilantro;
Peel & dice avocado;
Zest lime & cut into wedges.
Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover, bring to boil, reduce to low heat, simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside.
Heat a drizzle of oil in a large skillet over a high heat. Add the corn, cook until lightly charred, 4-5 minutes. Turn off heat. In a large bowl, squeeze of juice from 1 lime wedge, add diced avocado & corn. Season with salt, pepper, set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the ground beef & onion/garlic blend, cook, breaking up with a spoon, until just browned, 4-5 minutes. Add the Mexican spice blend & carrots, cook until starting to soften, 3-4 minutes. Add diced tomatoes, beans & cook for a further 5 minutes.
Stir in lime zest & another squeeze of lime juice into rice, mixing. Divide the lime rice in bowls. Top with beef, charred corn salad & cheddar. Drizzle with salsa crema, sprinkle with chopped cilantro.