Nourishing Mexican Beef Bowl
Delicious High Iron Mexican Beef Bowl
A delicious and healthy deconstructed Mexican beef bowl, this recipe is sure to tick all the boxes. The mince packs the perfect flavour with just the right amount of spice. We love adding the coriander stalks to the mince for an extra depth of flavour. With a colourful mix of Summer veges, don’t hold back on adding any that need to be used up from your fridge. Use leftover Chilli con carne in this pretty and tasty Mexican beef bowl.
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500g Quality Mark beef mince
2 cloves garlic cloves
1 tsp smoked paprika
2 tsp ground cumin
1/2 tsp chilli flakes
400g can chopped tomatoes
1 tbsp tomato paste
1 cup sweet corn kernels
frozen kernels boiled and drained
1 1/2 cups brown rice
cooked according to packet instructions
250g cherry tomatoes
400g can black beans
1 yellow capsicum
1 red chilli
seeds removed and sliced
cut into wedges
fresh coriander leaves
Heat a dash of oil in a large heavy-based saucepan over medium-high heat.
Add the onion and cook until translucent.
Add garlic and spices and cook until fragrant, approximately 30 seconds.
Add mince and brown, stirring to break up.
Once the mince has browned add the tinned tomatoes, tomato paste and carrot.
Stir through until well combined and bring to a gentle simmer.
Lower the heat and add the corn
Season to taste and leave to simmer for 15 minutes.
You can cover with a lid to prevent the mixture drying out.
Nutrition Information per Serving (766gg)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)