Heat a medium non-stick frying pan over medium heat until hot. Add the mushrooms and onion, spray twice with oil. Cook, stirring often for 3-4 minutes or until vegetables just start to colour. Add the spice mix and 1 tablespoon water, cook stirring 1 minute.
Add the beef mince, cook, stirring with a wooden spoon to break the mince up, for 3 minutes until browned. Add the stock, bring to simmer, simmer 3 minutes until thickened.
Spoon the mince into two bowls. Top with tomato, capsicum, cucumber, lettuce, avocado and coriander. Serve.
TIP: The Mexican mince will keep 3 days in the fridge. Spoon into a small airtight container once cooled. Keep the vegetables separate, chop just before serving. The mince reheats well in a microwave-safe bowl, covered with damp paper towel.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||11.7 g|
|- Saturated fat||3.7 g|
|Total carbohydrates||23.3 g|
|- Total sugars||19.3 g|