Nourishing Mexican beef bowl
Like a taco but healthier
Serves
4
Prep Time
10 mins
Cook Time
20 mins
A delicious and healthy deconstructed Mexican beef bowl, this recipe is sure to tick all the boxes. The mince packs the perfect flavour punch with just the right amount of spice. We love adding the coriander stalks to the mince for an extra depth of flavour. Utilise seasonal veges and don’t hold back on adding any that need to be used up from your fridge.
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ShareIngredients
500g Quality Mark beef mince
1 onion
finely chopped2 garlic cloves
crushed1 tsp smoked paprika
2 tsp ground cumin
1/2 tsp chilli flakes
400g chopped tomatoes
1 Tbsp tomato paste
1 carrots
grated1 cup sweet corn kernels
frozen kernels boiled and drained
1/2 cup brown rice
raw250g cherry tomatoes
halved400g can black beans
1 yellow capsicum
sliced1 avocado
mashed1 red chilli
seeds removed and slicedcorn chips
1 limei
cut into wedgesfresh coriander leaves
Method
Set rice to cook according to packet instructions.
Heat a dash of oil in a large heavy-based saucepan over medium-high heat.
Add the onion and cook until translucent.
Add garlic and spices and cook until fragrant, approximately 30 seconds.
Add mince and brown, stirring to break up.
Once the mince has browned add the tinned tomatoes, tomato paste and carrot.
Stir through until well combined and bring to a gentle simmer.
Lower the heat and add the corn.
Season to taste and leave to simmer for 15 minutes. Cover with a lid to prevent the mixture from drying out.
Divide the mince into four serving bowls with the cooked brown rice, chopped cherry tomatoes, black beans, capsicum and mashed avocado.
Top with coriander and sliced red chilli, and drizzle with chipotle mayo for an extra flavour burst.
Serve alongside corn chips for dipping into the mince and lime wedges for extra flavour.
Nutrition Information per Serving (585g)
This nutrition analysis is based on 4 serves and doesn't include the corn chips, lime or coriander to serve.
