Mexican Beef Bowls

df dinner gf lunch mexican rsf Feb 12, 2023

This fresh and colourful Mexican bowl is quick and easy to throw together. It’s a great weekly addition to keep your iron levels in check, be sure to always source high-quality red meat!

 

Mexican Beef Bowls

Serves 2
(DF, GF & RSF)

Ingredients:
1/2 cup brown rice
3 tablespoon extra virgin olive oil 300g beef mince
1 corn cob
2 cup mixed salad leaves
400g red kidney beans, drained
12 cherry tomatoes, halved
1/2 avocado, cubed
1/2 yellow capsicum, thinly sliced 1/2 cup spring onions, sliced
1/2 bunch coriander leaves, to serve 2 Birdseye chillies, finely sliced
2 lime wedges, to serve

Taco seasoning
1/4 tsp cayenne pepper 1/2 tsp cumin
1 tsp sea salt
1 tsp black pepper
1 tsp paprika
1/4 tsp garlic powder 1/4 tsp onion powder 1/2 tsp dried oregano

Method:

  1. Boil a large pot of water and cook brown rice according to packet instructions. Once cooked,

    drain and set aside.

  2. Heat 2 tablespoons of olive oil in a large skillet over high heat. Once the oil is heated, add in

    beef mince and stir until lightly browned. Add in taco seasoning ingredients and cook further

    until beef is cooked through. Set mince aside.

  3. In the same skillet, add the remaining 1 tablespoon of olive oil over high heat. Add in the corn

    cob and cook for 8-10 minutes. Rotate corn regularly until lightly charred. Allow to cool and

    remove kernels from corn.

  4. Begin layering bowls with salad leaves, brown rice, kidney beans, cherry tomatoes, avocado,

    capsicum and spring onion. Divide beef mince between 2 bowls and garnish with coriander, chilli and lime wedges.