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Mexican Beef Bowl

SERVES: 4 • TOTAL TIME: 30 MINUTES

Ingredients:

  • 500g lean beef mince

  • 2 tbsp salt-reduced taco seasoning

  • 2 corn cobs, husks removed

  • 2 cups cooked brown rice

  • 400g can red kidney beans, rinsed, drained

  • 80g mixed salad leaves

  • 200g grape tomatoes, halved

  • 1 avocado, diced

  • 1 small yellow capsicum, thinly sliced

  • ½ red onion, thinly sliced


To Serve:

  • Coriander leaves

  • Long red chilli, thinly sliced

  • Natural yoghurt

  • Lime wedges

Directions:

  1. Spray a large non-stick frying pan with olive oil and heat over high heat. Cook beef mince, in batches, for 2-3 minutes until lightly browned. Set aside on a plate and repeat with remaining beef. Return beef to pan, add taco seasoning and cook for a further minute or until beef is cooked through.

  2. Lightly spray corn with olive oil and cook in same frying pan over high heat for 8-10 minutes until lightly charred. Cool slightly and remove kernels from corn.

  3. Divide corn, rice, beans, salad leaves, tomatoes, avocado, capsicum and onion between 4 bowls. Top with beef and sprinkle with coriander and chilli. Serve with yoghurt and lime wedges.

This recipe is courtesy of Australian Beef.

Download Recipe Here:

Mexican Beef Bowl
.pdf
Download PDF • 4.45MB

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