Mexican Beef Bowls with BBQ Sauce & Sour Cream

Mexican Beef Bowls with BBQ Sauce & Sour Cream

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 3, 2020.
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Ingredients

Rice

  • 1 1/2 cups of jasmine rice
  • 2 1/4 cups of boiling water

Beef

  • 3/4 red onion, finely diced
  • 1 carrot, grated
  • 1 courgette, grated
  • 1 drizzle of oil
  • 500g Mexican beef mince
  • 1 pack Mexican spices
  • 2 Tbsp tomato sauce
  • 1/2 cup water

Salad

  • 1 lettuce, thinly sliced
  • 1 tomato, diced
  • 1/4 red onion, thinly sliced (optional, adults)

Garnishes

  • 125g sour cream
  • 50g BBQ sauce
  • 90g Colby cheese, grated
  • 30g spicy pepitas (adults only)

Steps

  1. Before you start. Bring a full kettle to the boil.
  2. Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  3. Prep & cook beef. Prep onion, carrot and courgette and set aside. Heat oil in a large fry-pan on medium heat. Cook beef for about 4 minutes, until browned. Add first meausre of onion and cook for about 2 minutes, until beginning to soften. Add carrot, courgette and 1/2 tsp salt and cook a further 2 minutes, until soft.
  4. Add Mexican spices and cook for a further minute, until fragrant. Add tomato sauce and water measure and cook for 2-3 minutes, until water has evaporated. Season to taste with salt and pepper.
  5. Prep salad. Prep lettuce, tomato and remaining onion.
  6. Prep garnishes. In a small bowl, combine sour cream and BBQ sauce. Prep cheese.
  7. Serve. Rice topped with beef, salad, BBQ sour cream, cheese and spicy pepitas.

Nutritional Information

Energy 2729 kj
652 kcal
Protein 32.9g
Carbohydrate 63.5g
Fat 29.3g