Magic Mexican Bowl
Recipe from the Everyday Canteen Recipes Resource
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
In a large non-stick frying pan heat the canola oil, and cook the onions until golden. Add the capsicum, spices and garlic until spices begin to release a toasted smell.
Add the beef mince to the onion and capsicum mixture and cook for 5 minutes, until the mince is brown and cooked through. Add ½ cup of water and cook until the water has evaporated and beef is cooked through.
In a bowl, place all the salsa ingredients and mix well.
Use 10 serving bowls to evenly divide out the lettuce followed by ½ a cup of cooked rice in each bowl, then add 80g of cooked beef mixture (just under ½ a cup), 100g of the salsa (about ½ a cup), and finish with the cheese if required and chopped shallots.
Serve warm.
Variations
- Try diced fish fillet, chuck steak or chicken breast as an alternative to the beef mince.
- Try substituting the white rice for brown rice as a wholegrain alternative.
- Make this recipe vegetarian by replacing the beef mince with extra beans, chickpeas, tofu or lentils.
Tips
- 1 cup of uncooked beans = 3 cups of cooked beans
Serving Size 240g
Servings 20
Ingredients
Directions
In a large non-stick frying pan heat the canola oil, and cook the onions until golden. Add the capsicum, spices and garlic until spices begin to release a toasted smell.
Add the beef mince to the onion and capsicum mixture and cook for 5 minutes, until the mince is brown and cooked through. Add ½ cup of water and cook until the water has evaporated and beef is cooked through.
In a bowl, place all the salsa ingredients and mix well.
Use 10 serving bowls to evenly divide out the lettuce followed by ½ a cup of cooked rice in each bowl, then add 80g of cooked beef mixture (just under ½ a cup), 100g of the salsa (about ½ a cup), and finish with the cheese if required and chopped shallots.
Serve warm.
