Ingredients

1 tsp olive oil

1 large red pepper, deseeded and finely diced

500g 5% fat beef mince

1 tbsp chipotle paste

1 tsp ground cumin

1 tsp ground coriander

200g can chopped tomatoes

2 tbsp tomato purée

20g coriander, stalks chopped, leaves reserved

2 red onions, thinly sliced

2 limes, juiced

2 x 250g pouches cooked microwave wholemeal basmati rice

400g can black beans, drained

200g cherry tomatoes, halved

198g can sweetcorn (salt- and sugar-free)

2 small avocados, sliced

Instructions

Step 1: Heat the olive oil in a non-stick pan over medium heat. Add the diced red pepper and fry for about 5 minutes until it starts to soften.

Step 2: Add the beef mince, chipotle paste, ground cumin, and ground coriander. Cook while stirring to break down the meat, for a few minutes until the beef is browned.

Step 3: Stir in the chopped tomatoes, tomato purée, chopped coriander stalks, 150ml water, and season with salt and pepper. Cover the pan and let it simmer for 20 minutes, allowing the flavors to meld and the sauce to reduce slightly.

Step 4: While the beef simmers, toss the thinly sliced red onions with the lime juice in a bowl. Set aside to pickle lightly.

Step 5: When the beef mixture is ready, warm the wholemeal basmati rice according to the pack instructions.

Step 6: To serve, divide the cooked rice evenly between four bowls. Top each bowl with a portion of the spicy beef, followed by black beans, cherry tomatoes, sweetcorn, and avocado slices. Garnish with reserved coriander leaves and spoon the pickled onions and any remaining lime juice over the top.

Tips & Variations

For extra heat, add a finely chopped fresh chili alongside the chipotle paste.

Swap the wholemeal basmati rice for cauliflower rice for a lighter, low-carb option.

Use fresh diced tomatoes instead of canned if preferred, but adjust cooking time accordingly to allow the sauce to thicken.

Add a dollop of sour cream or Greek yogurt to balance the spice when serving.

Storage

Store any leftover beef mixture in an airtight container in the fridge for up to three days. You can also freeze it for up to three months; just defrost thoroughly and reheat until piping hot before serving. Keep other ingredients like avocado and pickled onions fresh by storing separately in the refrigerator and adding them fresh to each serving.

FAQs

Can I make this recipe vegetarian?

Yes, substitute the beef mince with plant-based mince or a mix of cooked lentils and mushrooms to create a flavorful vegetarian version.

How can I prepare the rice ahead of time?

You can cook the basmati rice a day in advance and store it in the fridge. Reheat it gently with a splash of water to keep it fluffy before assembling the taco bowls.