The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef Burrito Bowl with Charred Corn Rice & Lime Crema
All the Mexican flavours you love: warm cumin, zingy lime, juicy sweetcorn. Pair with sizzling high-protein British beef mince and heat-and-eat brown rice, studded with golden charred corn. Add a dollop of lime crema to cool those fiery spices. It's ready in just 20 mins!
Ready in 20
High protein
1/3 daily fibre
6 plants
Family classics
Serving size
Ingredients
- 2 pepper
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 160g greek style yoghurt (Milk)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 280g sweetcorn (sweetcorn, water, salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp smoked paprika
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 4 tbsp tomato purée
- 200g baby tomatoes
- 500g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 592
Protein: 36g
Carbs: 51g
Fat: 26g
Beef Burrito Bowl with Charred Corn Rice & Lime Crema
All the Mexican flavours you love: warm cumin, zingy lime, juicy sweetcorn. Pair with sizzling high-protein British beef mince and heat-and-eat brown rice, studded with golden charred corn. Add a dollop of lime crema to cool those fiery spices. It's ready in just 20 mins!
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a small bowl, a sieve & a measuring jug
Get sizzlin'
- Heat a large frying pan with 2 tsp oil on high heat. Once hot, add the beef and cook for 5 mins, breaking it up with a wooden spoon, until golden brown. Season with salt and pepper
Build the dish
- Thinly slice the peppers. Halve the tomatoes
- Add the pepper to the beef pan and cook for 2 mins, until softening. Stir in the tomatoes, tomato puree, Cajun spice, paprika and ginger & garlic paste. Cook for another 2 mins
- Add the stock powder and 300ml water. Bring to a boil and simmer for 4-5 mins, until the pepper has softened and the sauce has thickened
Sweetcorn rice time
- Meanwhile, drain the sweetcorn
- Heat the other large frying pan with 2 tsp oil on high heat. Once hot, add the sweetcorn and cook for 4-5 mins, until golden
- Add the rice and break it up with a wooden spoon
- Stir in a splash of water and cook for 2-3 mins, until piping hot. Season with salt and pepper
Make the lime crema
- Halve the lime. Finely chop the coriander
- In the small bowl, combine the yoghurt with the juice from half the lime (or to taste), half the coriander, 1 tbsp water and a pinch of salt
Plate up
- Serve the beef into bowls, with the corn rice alongside. Drizzle over the lime crema. Garnish with the remaining coriander and lime, cut into wedges
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