Mexican
Beef Bowls

Ingredients

• 500g beef mince
• 400g can black beans, drained (or kidney beans)
• 2 cups cooked rice
• 1 brown onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chilli powder (adjust to taste)
• 1/2 teaspoon oregano
• 200ml tomato passata or salsa
• 1 tablespoon olive oil
• Salt and pepper
• Sour cream, grated cheese, avocado or guacamole, lime wedges, fresh coriander to serve
• Corn chips to serve (optional)

Method

1. 1
   Cook rice according to packet instructions. Heat olive oil in a large frying pan over medium-high heat. Add onion, cook 4 minutes until softened. Add garlic, cook 1 minute.
2. 2
   Add beef mince. Cook 5–6 minutes, breaking up with a spoon, until browned. Drain excess fat if needed.
3. 3
   Add cumin, paprika, chilli powder, and oregano. Stir through the meat for 1 minute until fragrant.

   This is the moment — toasted spice in hot meat is what makes this taste like something.

4. 4
   Add passata and drained beans. Stir well. Simmer 5–6 minutes until sauce thickens. Season with salt and pepper.
5. 5
   Build the bowls: rice first, then beef and bean mixture, then whatever toppings each person wants. A squeeze of lime over everything ties it together.

Notes & Swaps