Beef Burrito Bowl

1. 1 Ground beefpack 500 g ≈ $7.45 130 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 55 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 ≈ $2.70 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 2 g

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

Method

1. Rinse the rice, add 110 ml water and 1 g salt, then simmer covered for 15–18 minutes until tender. Let it rest for 5 minutes.

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

3. Stir in paprika, cumin, chili powder, and 1 g salt, then add 30 ml water and simmer for 2–3 minutes until the spices coat the meat.

4. Rinse the beans and corn, then warm them in the skillet with the beef for 2 minutes or cook separately.

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

6. Spoon the rice into a bowl, then arrange the beef, beans, corn, tomato⁵, and avocado⁶ in sections.

7. Top with sour⁷ cream, sprinkle with cheddar⁸, and finish with a squeeze of lime⁹.