• To a medium saucepan, add the water (for the 
rice) and bring to the boil.
• Add basmati rice, stir, cover with a lid and 
reduce heat to low.
• 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 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 taset with salt and 
pepper and set aside. 

• Heat a large frying pan over medium-high heat.
• Cook beef mince (no need for oil!), breaking up 
with a spoon, until just browned, 4-5 minutes.
• SPICY! This is a mild spice blend, but use less 
if you’re sensitive to heat! 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 medium bowl, combine tomato with a 
drizzle of olive oil and a squeeze of lemon juice. 
Season to taste.

• Drain pickled onion. Bring everything to 
the table.
• Build your own bowl with rice, Tex-Mex beef, 
guacamole, pickled onion, tomato salsa, 
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.