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Spicy Beef Mexibowls

Cottage CheeseButter
Spicy Beef Mexibowls

Recipe Information

3

serves:

30 MIN

prep time:

N/A

cook time:

an image of easy

easy

difficulty:

Ingredients:

SPICY BEEF MINCE

  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 chopped red chili or add chili to taste
  • 15ml sunflower oil
  • 400g lean beef mince
  • 200g chopped tomato
  • 50ml tomato sauce30ml Worcester sauce
  • 10ml barbeque spice
  • Salt and pepper to taste

TO COMPLETE BOWL

  • 30g FIRST CHOICE Butter
  • 1 garlic clove, crushed
  • 2ml Chili flakes
  • 250ml cooked, drained corn
  • 250ml black beans, rinsed and drained
  • 1 lime, juiced and zested
  • 500ml cooked brown rice
  • 200g baby tomatoes, halved and seasoned
  • 2 avocadoes, halved, pitted and chopped
  • 250g FIRST CHOICE plain cottage cheese, mixed with zest and juice of 1 lime, 15 ml olive oil, salt
  • and pepper and 1 crushed garlic clove
  • Nachos and fresh coriander for serving

Preparation method:

  1. TO MAKE THE SPICY BEEF MINCE: Sauté 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.
  2. 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.
  3. 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.
  4. 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 lime flavoured FIRST CHOICE cottage cheese and garnish with fresh coriander and nachos.

    Enjoy!