Spicy Beef Mexibowl

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Loaded with flavour, easy to customise and even easier to prepare!  This Mexibowl is incredibly versatile and a great weekend treat for family and friends!

SPICY BEEF MINCE

1          onion, chopped

2          garlic cloves, crushed

1          chopped red chili or add chili to taste

15 ml   sunflower oil

400 g   lean beef mince

200 g   chopped tomato

50 ml   tomato sauce

30 ml   Worcester sauce

10 ml   barbeque spice

            Salt and pepper to taste

 

TO COMPLETE BOWL

30 g     butter

1          garlic clove, crushed

2 ml     Chili flakes

250 ml cooked, drained corn

250 ml black beans, rinsed and drained

1          lime, juiced and zested

500 ml cooked brown rice

200 g   baby tomatoes, halved and seasoned

2          avocadoes, halved, pitted and chopped

250 g   plain cottage cheese

            Nachos and fresh coriander for serving

 

  • TO MAKE THE SPICY BEEF MINCE: Saute onion, garlic and chili in the oil then the mince.  Cook mince/stir all the time until cooked and starting to fry.  Season with salt and pepper
  • Add the chopped tomato, tomato sauce and the Worcester sauce – simmer (lid on) for ±15 minutes and check regularly to see if you need to add a bit of liquid. It must be a thick sauce.  Add the barbeque spice
  • TO PREPARE THE BEANS AND CORN: Melt the butter in a frying pan and add the garlic and chilli, cook for a few minutes then add the corn and beans.  Cook for a few minutes whilst stirring then add the lime juice and zest.  Season with salt
  • TO ASSEMBLE: fill the bottom of 4 bowls with rice, then top with the spicy beef, beans and corn, tomato and chopped avocado . Finish each bowl with generous dollops of the cottage cheese and garnish with fresh coriander and nachos