Our Mexican Beef and Corn Bowl with Rice. This recipe combines the robust taste of seasoned beef with the sweetness of corn. It’s a versatile meal that’s perfect for any day of the week, bringing a taste of Mexican cuisine right to your kitchen. Let’s dive into the details and discover how to make this delicious dish!
Why Mexican Beef and Corn Bowl?
Mexican cuisine is celebrated for its bold flavors and vibrant ingredients. This Mexican Beef and Corn Bowl captures that essence perfectly. Ground beef seasoned with aromatic spices, paired with sweet corn and hearty kidney beans, creates a symphony of tastes that’s both satisfying and nutritious. It’s a great way to enjoy a balanced meal that’s packed with protein, fiber, and essential nutrients. Whether you’re preparing dinner for your family or meal-prepping for the week, this dish is sure to become a favorite.
Ingredients Breakdown
Here’s what you’ll need to create this mouthwatering meal:
For the Beef and Corn:
- Olive Oil: For sautéing the onion and garlic.
- Onion and Garlic: Aromatic vegetables that provide a flavorful base.
- Ground Beef: The star protein of the dish.
- Kidney Beans and Corn: These add texture, flavor, and nutrition.
- Diced Tomatoes and Tomato Paste: For a rich, savory sauce.
- Taco Seasoning: A blend of spices that gives the dish its signature Mexican flavor. You can use store-bought or make your own.
- Beef Broth or Water: To keep the mixture moist and enhance the flavors.
- Salt and Pepper: To taste.
For the Rice:
- Long-Grain White Rice: The perfect base for this bowl.
- Water: For cooking the rice.
- Butter or Olive Oil: Adds richness to the rice.
- Salt: Enhances the flavor of the rice.
For the Toppings:
- Shredded Lettuce and Diced Tomatoes: Fresh vegetables that add crunch and freshness.
- Shredded Cheddar Cheese and Sour Cream: For a creamy and tangy contrast.
- Chopped Fresh Cilantro: Adds a burst of fresh flavor.
- Diced Avocado: For creamy richness.
- Lime Wedges: Optional, but they add a nice zesty finish.
Step-by-Step Instructions
1. Cook the Rice:
- In a medium saucepan, bring 2 cups of water to a boil.
- Add 1 cup of rice, 1 tablespoon of butter or olive oil, and a pinch of salt.
- Stir, cover, and reduce the heat to low. Simmer for about 18-20 minutes or until the water is absorbed and the rice is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
2. Prepare the Beef and Corn:
- Heat 2 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks, about 8-10 minutes.
- Drain any excess fat from the skillet.
- Add the kidney beans, corn, diced tomatoes, tomato paste, taco seasoning, and beef broth or water.
- Stir to combine and bring to a simmer. Cook for about 15-30 minutes, allowing the flavors to meld and the mixture to thicken.
- Season with salt and pepper to taste.
3. Assemble the Bowls:
- Divide the cooked rice into serving bowls.
- Top each bowl with the beef and corn mixture.
- Add desired toppings such as shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, chopped fresh cilantro, and diced avocado.
- Serve with lime wedges on the side for an extra burst of flavor.
Tips for the Perfect Mexican Beef and Corn Bowl
- Fresh Ingredients: Using fresh vegetables and high-quality beef will enhance the flavor and nutritional value of your dish.
- Homemade Seasoning: Making your own taco seasoning allows you to control the spices and adjust to your taste preferences.
- Rice Variations: Feel free to substitute with brown rice, quinoa, or cauliflower rice for a healthier twist.
- Meal Prep: This dish is excellent for meal prepping. Prepare a large batch and store individual portions in the refrigerator for up to 4 days or freeze for longer storage.
- Spice Level: Adjust the spiciness by adding more or less red pepper flakes or using a spicier taco seasoning.
Our Mexican Beef and Corn Bowl with Rice is a delightful dish that combines hearty and wholesome ingredients with the bold flavors of Mexican cuisine. It’s perfect for any occasion, whether you’re looking for a quick weeknight dinner or a meal prep option that will keep you satisfied throughout the week. At Wild Food Journey, we aim to inspire you to cook and enjoy healthy, flavorful food. Try this recipe and share your experience with us!
Happy cooking!
4
servings15
minutes45
minutes600
kcalIngredients
FOR THE BEEF AND CORN
2 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
500g beef mince
1 can kidney beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes
2 tablespoons tomato paste
1 packet (1 oz) taco seasoning (or homemade seasoning: 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes)
1 cup beef broth
salt and pepper to taste
FOR THE RICE
1 cup long-grain rice
2 cups water
1 tablespoon butter or oil
Salt to taste
TOPPING IDEAS
Shredded lettuce
Diced tomatoes
Shredded cheese
Sour cream/Greek yogurt
Fresh cilantro
Avocado, diced
Diced cucumber
Lime wedges
Directions
- In a medium saucepan, bring 2 cups of water to a boil.
Add 1 cup of rice, 1 tablespoon of butter or olive oil, and a pinch of salt.
Stir, cover, and reduce the heat to low. Simmer for about 18-20 minutes or until the water is absorbed and the rice is tender. - Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
- Heat 2 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks, about 8-10 minutes. - Drain any excess fat from the skillet.
Add the kidney beans, corn, diced tomatoes, tomato paste, taco seasoning, and beef broth or water.
Stir to combine and bring to a simmer. Cook for about 15-30 minutes, allowing the flavors to meld and the mixture to thicken.
Season with salt and pepper to taste. - Divide the cooked rice into serving bowls.
Top each bowl with the beef and corn mixture.
Add desired toppings such as shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, chopped fresh cilantro, and diced avocado.
Serve with lime wedges on the side for an extra burst of flavor.