Loaded Mexican Bowl

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 1 serving

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Place a saucepan that has a lid over high heat with a drizzle of cooking oil. When smoking hot, add your beef mince. Cook until golden brown, breaking it up with your cooking utensil as it cooks, about 4-6 minutes. Season with salt.

2. In the meantime, de-seed and dice up your green pepper, slice up your red chilli in fine rounds (de-seed if you are sensitive to the chilli punch), rinse and roughly chop your coriander, and drain the kidney beans.

3. After your mince has browned, turn down the heat to low and add the green pepper, half your red chilli (or to your heat preference, leaving some for garnish) and the NOMU Mexican rub. Stir to coat your mince in the spices for a minute and then add your Mexican cooked tomato. Place the lid on and bring to a simmer for about 3-4 minutes until your green pepper is cooked and a thick saucy consistency has been reached. CHEFS TIP: Should your sauce need extending, add a splash of water. Should it need to reduce further, remove the lid and let it simmer for a few more minutes. Finally, add your drained kidney beans and half your coriander. Stir to combine the flavours and heat through. Season to taste.

4. Ready your guacamole. Place your guacamole in a bowl with a dash of olive oil and a sprinkle of salt. Stir to combine and season further to taste.

5. You are ready to serve! Plate up your one-pan Mexican beef topped with some guacamole, a sprinkling of cheese and a dollop of sour cream. Garnish with the remaining coriander and red chilli. Use your Santa Anna corn nachos for the ultimate dipper! Buen Provecho (Bon Appétit in Spanish)!

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