Beef Burrito Bowl

1. 1 Ground beefpack 500 g ≈ $7.63 95 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 35 g
3. 3 Canned red beanspack 400 g ≈ $1.10 45 g
4. 4 Canned sweet cornpack 340 g ≈ $1.00 30 g
5. 5 Tomatoes≈ $4.67 per kg 55 g
6. 6 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
7. 7 Sour cream 15%pack 300 g ≈ $1.60 20 g
8. 8 Cheddarpack 200 g ≈ $2.64 20 g
9. 9 Lime≈ $5.00 per kg 15 g
10. 10 Sunflower oil 10 ml
11. 11 Paprika 2 g
12. 12 Cumin 2 g
13. 13 Ground black pepper 1 g
14. 14 Salt 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 150 ml water, add 1 g salt, and cook covered for 15–18 minutes until tender, then let stand for 5 minutes.

2. Heat the oil in a skillet, add the ground¹ beef, and cook for 6–8 minutes, breaking it up with a spatula, until crumbly and no longer² pink.

3. Add the paprika, cumin, pepper, and 1 g salt, pour in 30 ml water, and heat for 2–3 minutes until the spices coat the meat.

4. Rinse the beans and corn, and warm in the skillet for 2 minutes alongside the meat or separately.

5. Dice the tomato⁵, slice the avocado⁶, cut the lime⁹ into wedges, and grate the cheese.

6. Spoon the rice into a bowl as the base, and arrange the beef, beans, corn, tomato⁵, and avocado⁶ in sections on top.

7. Add the sour⁷ cream, sprinkle with cheddar⁸, and squeeze over lime⁹ juice before serving.