MEXICAN BEEF BOWL

{ IT’S TIME FOR A FIESTA! BRING ON THE MEXICAN EVERYDAY OF THE WEEK! }

Contributor: Brynley King

{ 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.

Prep time:

Cook time:

Total time: 40 MINUTES

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