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04/27/2024 09:0104/27/24 10:01 Australian Eastern Daylight TimeIGA Recipes – Mexican Beef BowlReminder – Mexican Beef Bowlhttps://www.iga.com.au/recipes/dinner/mexican-beef-bowl/
Ingredients
4Serves*
500gLean Beef Mince
2 TablespoonSalt-Reduced Taco Seasoning
2Corn Cobs, Husks removed
2 CupsCooked Brown Rice
400g CanRed Kidney Beans, Rinsed & Drained
80gMixed Salad Leaves
200gGrape Tomatoes, Halved
1Avocado, Diced
1Small Yellow Capsicum, Thinly Sliced
½ Red Onion, Thinly Sliced
At disgressionCoriander leaves, long red chilli, thinly sliced, natural yoghurt, lime wedges, to serve.
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed
Method
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.
Top Tips
Any beef steak cut into strips would also work well in this recipe.
Leftover cooked beef mince can be used in tacos, popped in a bread roll with salad or in a healthy wrap to make a burrito.
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