New Spicy Beef Taco Recipe
Enjoy five of five servings a day in this Mexican-inspired Spicy Beef Taco Bowl. Full of texture and flavor can be partially prepared.
Prep:15 mins
Cook:25 mins
Nutrition per serving
- Kcal
601
- fat 21g
- saturates 6g
- carbs 56g
- sugars 0g
- fibre 16g
- protein 38g
- salt 0.4g
Ingredients
1 tsp olive oil-
1 large red pepper, tested 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
Heat oil in a nonstick pan and fry the peppers for 5 minutes minutes until they soften. Add the beef, chipotle sauce, and seasoning, stir, and cook for a few minutes to break down the meat. Stir in tomatoes, tomato puree, coriander stems, 150ml water and some spices and cover. Simmer for 20 minutes, cook through and reduce slightly. Refrigerate for up to three days or freeze for up to three months. Thaw thoroughly and reheat until hot.
Meanwhile, pour the onions in the lime juice into a bowl and set aside to marinate.
When the ground beef is done, heat the rice according to the package directions.
Divide the cooked rice into four bowls, then add the beef, top each bowl with a quarter of the black beans, cherry tomatoes and corn, half an avocado (fan out slices if you like), and cilantro leaves. Spoon the pickled onions and lime juice over the top.
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