Spicy Beef Taco Bowl

Name: Spicy Beef Taco Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Cuisine: mexican
Ingredients: 1 tsp olive oil; 1 large red pepper deseeded and finely diced; 500g 5% fat beef mince; 1 tbsp chipotle paste; 1 tsp ground cumin; 1 tsp ground coriander; 200g can chopped tomatoes; 2 tbsp tomato purée; 20g coriander stalks chopped, leaves reserved; 2 red onions thinly sliced; 2 limes juiced; 2 x 250g pouches cooked microwave wholemeal basmati rice; 400g can black beans drained; 200g cherry tomatoes halved; 198g can sweetcorn (salt- and sugar-free); 2 small avocados sliced

4.40 (23)

⏱ 40 mins 🍽 Serves 4 🌶 mexican ✅ Easy 🏷 Main course

This Mexican-inspired spicy beef taco bowl delivers a full meal in one dish, featuring seasoned mince, black beans, rice and fresh toppings. It's designed to provide plenty of texture and flavour, with the option to prepare components in advance for convenience. The recipe serves four people and takes approximately 40 minutes to complete from start to finish.

Ingredients

1 tsp olive oil
1 large red pepper deseeded and finely diced
500g 5% fat beef mince
1 tbsp chipotle paste
1 tsp ground cumin
1 tsp ground coriander
200g can chopped tomatoes
2 tbsp tomato purée
20g coriander stalks chopped, leaves reserved
2 red onions thinly sliced
2 limes juiced
2 x 250g pouches cooked microwave wholemeal basmati rice
400g can black beans drained
200g cherry tomatoes halved
198g can sweetcorn (salt- and sugar-free)
2 small avocados sliced

Method

Warm the oil in a non-stick pan and cook the diced pepper for 5 mins until it begins to soften. Introduce the beef mince, chipotle paste, cumin and coriander, stirring to crumble the meat for a few minutes. Mix in the chopped tomatoes, tomato purée, chopped coriander stalks, 150ml water and seasoning, then cover the pan. Allow it to simmer for 20 mins until cooked and slightly thickened. This mixture can be stored chilled for up to three days or frozen for up to three months. Ensure it is fully defrosted and reheated until piping hot.
While the beef cooks, combine the sliced onions with the lime juice in a bowl. Set this aside to allow the onions to pickle.
Once the mince is finished, heat the pouches of rice according to the instructions on the packaging.
Divide the warmed rice between four bowls. Add the spicy beef, then top each bowl with a portion of the black beans, halved cherry tomatoes and sweetcorn. Arrange half a sliced avocado on each, fanning the slices if desired, and scatter with the reserved coriander leaves. Finish by spooning the pickled onions and any remaining lime juice over the top.

Nutrition (per serving)

Calories601 kcal

Fat21 g

Saturates6 g

Carbs56 g

Sugars14 g

Fibre16 g

Protein38 g

Sodium160 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisinemexican

DietHealthy