15-minute beef taco bowl
Want a delicious, healthy but super speedy dinner? Nutritionist Jacqueline Alwill from The Brown Paper Bag has whipped up a drool-worthy beef taco bowl that will defs be a hit with the friends and fam. And yes, it only takes 15 minutes before it’s ready to devour.
300g beef mince
1 tbsp coconut or olive oil
1 small brown onion, peeled and diced
1 clove garlic, peeled and sliced
½ red capsicum, seed removed, chopped
100g cooked black or red kidney beans
1 tsp ground cumin
1 tsp sweet paprika
200g tomatoes, we used baby heirloom, cut into chunks
¼ small Spanish onion, peeled and finely diced
¼ cup coriander leaves, picked, stems finely chopped
¼ cup mint leaves, finely sliced
Juice of half a lime
Sea salt and black pepper
2 corn cobs, kernels removed
½ tsp smoky or sweet paprika
1 small avocado
1 cup red cabbage, finely sliced
1 tsp apple cider /balsamic vinegar
½ lime, cut into 2 wedges
2 handfuls corn chips
- To make the beef: Heat a fry pan on medium heat and add oil, onion, garlic, red capsicum and mince. Cook for 5 minutes, breaking up the beef so it browns easily. Add black/red kidney beans, cumin, sweet paprika and a pinch of salt and cook for a further 3 minutes. Transfer to a bowl, cover to keep warm and set aside.
- To make the salsa: Make whilst the beef is cooking. Toss all ingredients together in a bowl, add Tabasco to taste and set aside.
- To make the corn: Wipe the pan clean, place back on heat and increase heat to high. Drizzle with enough coconut oil to coat the pan lightly, then add corn kernels and paprika (sweet or smoky is fine, but smoky creates a really great flavour) and cook for 2 minutes. It should be lightly cooked but golden in colour too.
- To assemble the taco bowl: Arrange the ingredients around the bowl and finish by placing half an avocado sprinkled with paprika on top. Squeeze with lime and eat.
This recipe was created by nutritionist Jacqueline Alwill. See more 15-minute Beef Recipes at BetterOnBeef.com.au