Description
A vibrant and flavorful spicy beef taco bowl featuring lean beef mince simmered with chipotle and cumin, served over wholemeal basmati rice, and topped with fresh vegetables, pickled onions, black beans, and creamy avocado slices. This hearty meal blends smoky, tangy, and fresh elements for a satisfying and nutritious bowl perfect for lunch or dinner.
Ingredients
Scale
Beef and Sauce
- 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
Pickled Onions
- 2 red onions, thinly sliced
- 2 limes, juiced
Additional Toppings and Base
- 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
- Fry the red pepper: Heat 1 teaspoon of olive oil in a non-stick pan over medium heat. Add the finely diced red pepper and fry for about 5 minutes until they begin to soften.
- Cook the beef mixture: Add the 500g lean beef mince, 1 tablespoon chipotle paste, 1 teaspoon ground cumin, and 1 teaspoon ground coriander to the pan. Stir continuously to break down the meat and combine the flavors, cooking for a few minutes until the beef is browned.
- Add tomatoes and simmer: Stir in a 200g can of chopped tomatoes, 2 tablespoons tomato purée, chopped coriander stalks, 150ml water, and season with salt and pepper. Cover the pan and let the mixture simmer gently for 20 minutes to allow the flavors to meld and the sauce to reduce slightly.
- Pickle the onions: While the beef simmers, place the thinly sliced red onions in a bowl and toss with the juice of 2 limes. Set this aside to pickle, which will add a sharp, tangy crunch to the dish.
- Warm the rice: Follow the instructions on the packets to warm the two pouches of wholemeal basmati rice, ensuring they are heated thoroughly before serving.
- Assemble the taco bowls: Divide the warmed rice evenly into four serving bowls. Spoon the spicy beef mixture over the rice, then top each bowl with black beans, halved cherry tomatoes, and sweetcorn. Fan out slices of avocado on top and garnish with reserved coriander leaves.
- Add pickled onions and serve: Spoon the pickled onions along with any remaining lime juice over each bowl for an extra burst of freshness. Serve immediately and enjoy.
Notes
- To make this dish ahead, the beef mixture can be cooked and stored in the fridge for up to 3 days or frozen for up to 3 months. Defrost thoroughly before reheating.
- Adjust the amount of chipotle paste according to your preferred spice level.
- You can substitute wholemeal basmati rice with brown rice or quinoa for variation.
- For a vegetarian version, replace beef mince with plant-based mince or cooked lentils.
- If fresh coriander is unavailable, parsley could be used as a milder alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: spicy beef taco bowl, chipotle beef bowl, healthy taco bowl, lean beef recipe, wholemeal basmati rice bowl, pickled onions, avocado taco bowl
