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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:
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.
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.
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.