Quick Mexican Beef Rice Bowls
Servings: 4
A delicious, all-natural Mexican seasoning is what takes these Quick Mexican Beef Rice Bowls to another level! Super quick and easy to prepare, this meal will quickly become a weeknight dinner staple!
Ingredients
BEEF
- 2 tbsp olive oil
- 1 onion finely diced
- 1 tsp freshly minced garlic
- 500 g 1 lb 2 oz lean minced (ground) beef
- 400 g 14 oz canned black beans, kidney beans or mixed beans
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 2 tbsp tomato paste concentrated puree
- 400 g 14 oz canned crushed tomatoes or tomato passata
- ¼ cup 60 ml water
TO SERVE
- 2 cups 370 g steamed rice
- 1 avocado
- 1 tsp lime juice
- Sea salt flakes to taste
- Freshly cracked black pepper to taste
- 1 cup 125 g grated cheddar
- 1 cup 150 g grape tomatoes, halved
- ¼ bunch coriander cilantro, roughly chopped
- 1 jalapeño sliced (optional)
- Lime wedges
Instructions
- Cook the onion and garlic – Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until softened.
- Add the beef – Add the beef and cook for 4–5 minutes until browned.
- Add the remaining ingredients – Add the kidney beans, spices, salt and pepper. Stir to combine.
- Stir through the tomato paste followed immediately by the crushed tomatoes. Bring to a gentle simmer and cook over medium–low heat, uncovered, for 12 minutes.
- Stir some sauce through the rice – Add 1–2 tablespoons of the sauce to the rice and stir to combine so that the grains are coated (this step is optional but gives a lovely boost of flavour to the rice).
- Mash the avocado – In a small bowl, mash the avocado roughly with a fork, add the lime juice and salt and pepper to taste. Set aside.
- Assemble and serve – Divide the rice among four bowls. Top with the Mexican beef, shredded cheese, a dollop of the mashed avocado, the grape tomatoes, fresh coriander, jalapeño slices and a squeeze of lime. Serve immediately.
Notes
MAKE AHEAD
This Quick Mexican Beef Bowl is the perfect recipe to make ahead of time, ready for when you need it. Refrigerate the beef mixture for up to 3 days in an airtight container, or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.LEFTOVERS
Store Mexican Beef Bowl leftovers for up to 3 days in an airtight container. Freeze the beef mixture for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.Scan for full recipe:
