Mexican beef bowl

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.