Mexican beef bowl

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(9)
Main Meals (Dinners)
2 peopleServes
2
Prep   15 min
Cook   15 min
  • Mushrooms, 150 g, diced
  • Brown onion, 1 medium, finely chopped
  • Olive oil spray, 1 spray(s)
  • Taco seasoning mix (dry powder), 2 tablespoon(s)
  • Beef mince, lean, raw, 300 g
  • Beef liquid stock, ½ cup(s)
  • Tomato, 2 small, diced
  • Red capsicum, 1 capsicum(s), or green, chopped
  • Lebanese cucumber, 1 cucumber(s), chopped
  • Cos lettuce, 4 leaf(s), chopped
  • Avocado, 1½ tablespoon(s), mashed
  • Coriander, ¼ cup(s)

Method

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 & Cereals0
Vegetables3.5
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories402
Protein44.3 g
Total fat11.7 g
- Saturated fat3.7 g
Total carbohydrates23.3 g
- Total sugars19.3 g
Fibre11.4 g
Sodium1676 mg

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