• Finely chop garlic. 
• In a medium saucepan, heat the butter with a  
dash of olive oil over medium heat
• Cook garlic until fragrant, 1-2 minutes. 
• Add basmati rice, the water and a generous  
pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove pan from heat 
and keep covered until rice is tender and water is 
absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam so  
don't peek!  

• Meanwhile, thinly slice red onion (see ingredients).
• In a small bowl, combine the white wine vinegar 
and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it 
to pickling liquid. Add enough water to just cover 
onion. Set aside. 

• Slice avocado in half and scoop out flesh. 
• Slice lemon into wedges.
• In a medium bowl, mash avocado with a squeeze of 
lemon juice and a drizzle of olive oil until smooth. 
• Season to taste with salt and pepper and set aside.  
Little cooks: Help prep the avo! 

• Heat a large frying pan over medium-high heat.
• Cook beef mince (no need for oil!), breaking up with 
a spoon, until just browned, 3-4 minutes.
• Add Tex-Mex spice blend and tomato paste and 
cook, stirring until fragrant, 1 minute.
• Add the water (for the beef), and simmer until 
slightly thickened, 1 minute. Season to taste.

• While the beef is cooking, finely chop tomato.
• In a second medium bowl, combine tomato with a 
drizzle of olive oil and a squeeze of lemon juice. 
• Season to taste. 
Little cooks: Take the lead by tossing the salsa!

• Drain pickled onion. 
• Bring everything to the table.
• Build your own plate with rice, Tex-Mex beef, 
guacamole, pickled onion, zingy tomato, Cheddar 
cheese and light sour cream.
• Serve with any remaining lemon wedges. Enjoy! 
If you’ve added mini flour tortillas: Warm in the 
microwave in 10 second bursts to serve.