MEXICAN BEEF BOWL
{ IT’S TIME FOR A FIESTA! BRING ON THE MEXICAN EVERYDAY OF THE WEEK! }
{ INGREDIENTS }
500g organic/grass fed beef mince
1 x brown onion, diced
1 x clove of garlic, chopped
1 tablespoon jalapeno/red chilli, chopped
1 x can black beans, drained and rinsed
4 heaped tablespoons tomato paste
1 tablespoon paprika
1 sweet potato, sliced into thin rounds
Pinch of cayenne pepper (optional)
2 cobs of corn, husks removed
TO SERVE:
Shredded butter lettuce
Chopped capsicum
Sliced spring onion
Sliced avocado
Fresh coriander
Yoghurt
Fresh jalapeno chilli
{ METHOD }
Preheat the oven to 180⁰C. Wrap the corn in foil and place in the oven. Lay the sweet potato slices on a baking tray, drizzle with some oil, and a pinch of cayenne pepper then bake for 20-30minutes or until slightly browned.
Meanwhile, heat a fry pan on low-medium heat and cook onion for 2 minutes and then add the garlic and chilli and cook for a further 2 minutes. Add the beef mince, breaking it up and then add the tomato paste and paprika and cook until beef is browned. Stir in the black beans and cook for a further 3 minutes. Keep warm until the sweet potato is ready.
Layer the bowl with lettuce, capsicum, spring onion, sweet potato chips, corn, the beef mixture, avocado, fresh coriander, yoghurt and fresh chilli.

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