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Magic Mexican Bowl

Yields20 Servings

For the beef
 4 tbsp canola oil
 1.60 kg lean beef mince
 2 red capsicum, chopped
 2 large onion, sliced
 2 tsp garlic, minced
 1 tsp paprika
For the salsa
 2 x 400g tin corn, drained, salt-reduced
 2 x 400g tin black beans or kidney beans, drained, salt reduced
 4 medium tomato, diced
 1 bunch fresh coriander, chopped
To assemble
 1 head iceberg lettuce, chopped
 10 cups cooked rice
 4 cups reduced-fat cheese, shredded (optional)
 1 cup chopped shallots

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.

Nutrition Facts

Serving Size 240g

Servings 0