Nourishing Mexican Beef Bowl
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Nourishing Mexican Beef Bowl

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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.
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 4 Serves 4
Good source of iron Good source of iron
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  • 500g Quality Mark beef mince
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1 carrot, grated
  • 1 cup corn (we used frozen)
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes / chilli powder
  • 400g can chopped tomatoes in juice
  • 1 Tbspn tomato paste

To serve

  • 1½ cups cooked brown rice & quinoa mix
  • 1 punnet cherry tomatoes, halved
  • 420g can black beans
  • 1 yellow capsicum, sliced
  • 1 large avocado, mashed
  • chipotle mayo
  • 1 sliced red chilli
  • corn chips
  • lime wedges
  • coriander




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, aprox 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.

To serve

Divide the mince into four serving bowls with the cooked brown rice and quinoa mix, chopped cherry tomatoes, black beans, capsicum and mashed avocado. Drizzle with a chipotle mayo and top with coriander and sliced red chilli. . Serve alongside corn chips for dippng into the mince and lime wedges for extra flavour.  
  • Suitable cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size:766g
Energy kJ (kcal) 3726 (890)
Protein (g) 47
Fat (g) 37
Saturated (g) 8
Carbohydrate (g) 81
Sugars (g) 22
Sodium (mg) 255
Iron (mg) 8.8
Vitamin B12 (ug) 1.2
Vitamin C (mg)  81
Selenium (ug) 18.7
Dietary Fibre (g) 23

  • Add any leftover veges that need to be used up into the mince.
  • The mince is versatile and would go great as a nacho mince, taco or burrito mince, or even on toast. 
  • Finely dice the coriander stalks and cook with the mince for an added depth of flavour. 
  • If the mince dries out to much add a dash of water to the mixture. 

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