Taco Bowl
Green
A delicious bowl loaded with Mexican mince and a zesty salsa.
Ingredients
- Ingredient
- Amount
- Lean beef mince
- 800grams
- Olive oil
- 2 tablespoons.
- Brown onion, diced
- 1 large
- Garlic, peeled and crushed or finely diced
- 2 cloves
- Salt reduced beef stock powder
- 2 teaspoons.
- Canned diced tomatoes
- 2 x 400 gram tins
- Canned black beans, drained
- 2 x 400 gram tins
- Paprika
- 2 tablespoons
- Ground cumin
- 2 tablespoons
- Onion powder
- 2 teaspoons
- Garlic powder
- 2 teaspoons
- Ground oregano
- 2 teaspoons
- Salt and pepper
- to taste
- Fresh tomato, deseeded and cut into small cubes
- 3 medium
- Red onion, finely diced
- ½ medium
- Canned corn, drained
- 1 x 400 gram tin
- Fresh coriander, finely diced
- 1 small bunch
- Lime juice
- 2
- White rice, uncooked
- 2 ½ cups
- Avocado, deseeded and thinly sliced
- 2 medium
- Corn chips
- 20
Method
- To make the salsa, mix the fresh tomatoes, red onion, corn kernels, coriander and lime in a small bowl. Set aside.
- Put a frypan over medium heat and add the oil. Add the brown onion and garlic and cook for a minute or two, until the onion starts to look transparent.
- Add the beef mince and cook until evenly browned, mixing and using a spoon to break up any lumps that form.
- Add the canned tomatoes and beef stock, stir and reduce the heat to low. Simmer until the sauce has thickened. Add the spices and salt and pepper to taste, stir well.
- To serve, divide the cooked rice, mince mixture, salsa, black beans and sliced avocado evenly between 10 bowls. Top with 2 corn chips.