Description
This vibrant and flavorful Spicy Beef Taco Bowl combines lean minced beef cooked with chipotle and warming spices, served over wholesome wholemeal basmati rice and topped with fresh vegetables, black beans, avocado, and tangy pickled red onions. A satisfying, balanced meal perfect for a quick dinner or meal prep, offering a delicious fusion of smoky, spicy, and fresh tastes.
Ingredients
Scale
Beef Mixture
- 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 for garnish)
- 150ml water
- Salt and freshly ground black pepper, to taste
Pickled Onions
- 2 red onions, thinly sliced
- 2 limes, juiced
Other Ingredients
- 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
- Coriander leaves, for garnish
Instructions
- Prepare the vegetables and beef mixture: Heat the olive oil in a non-stick pan over medium heat. Add the finely diced red pepper and fry for 5 minutes until it begins to soften.
- Cook the beef and spices: Add the beef mince, chipotle paste, ground cumin, and ground coriander to the pan. Stir continuously to break down the meat and cook evenly for a few minutes until browned.
- Add tomato ingredients and simmer: Stir in the chopped tomatoes, tomato purée, chopped coriander stalks, 150ml water, and season with salt and freshly ground black pepper. Cover the pan and let it simmer gently for 20 minutes to cook through and reduce slightly.
- Pickle the onions: While the beef is simmering, toss the thinly sliced red onions in the juice of two limes in a bowl. Set this aside to pickle and soften.
- Warm the rice: Heat the wholemeal basmati rice according to the microwave pouch instructions while the beef finishes cooking.
- Assemble the taco bowls: Divide the warmed rice evenly among four serving bowls. Top each bowl with a quarter of the spicy beef mixture, black beans, halved cherry tomatoes, sweetcorn, and half an avocado fan.
- Garnish and serve: Add the pickled onions on top along with any extra lime juice left in the bowl. Finish with fresh coriander leaves for garnish. Serve immediately and enjoy!
Notes
- You can prepare the beef mixture in advance and refrigerate for up to three days or freeze for up to three months. Reheat thoroughly before serving.
- Feel free to adjust the amount of chipotle paste according to your preferred spice level.
- For a vegetarian option, substitute beef mince with plant-based mince or cooked lentils.
- Use fresh lime juice for the best tangy flavor in the pickled onions.
- Wholemeal basmati rice adds nutritious fiber and a nutty flavor but you can substitute with regular basmati or brown rice if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: spicy beef taco bowl, healthy taco bowl, chipotle beef recipe, wholemeal rice taco bowl, quick Mexican dinner, low fat beef recipe
