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Mexican Beef Bowl

Mexican Beef Bowl

  • 4 Serves
  • 10 minutes
  • 20 minutes

Recipe supplied by Meat & Livestock Australia (MLA).



4 Serves*
500g Lean Beef Mince
2 Tablespoon 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
At disgression Coriander 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


  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.

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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