Nacho Beef Burrito Bowl
Quick high-protein Mexican-style dinner
Smoky spiced beef, Mexican rice and fresh toppings finished with a quick cheesy drizzle. Ready in under 15 minutes.
Equipment
Ingredients
Beef
extra lean beef mince (5%) (raw)
250 g
taco seasoning (dry)
1.5 tbsp
tomato purée (canned)
0.5 tbsp
water
80 ml
Rice & Cheese Sauce
Mexican-style microwave rice (cooked)
250 g
light cheese slices
2 piece
semi-skimmed milk
30 ml
smoked paprika (ground)
1 pinch
Fresh Toppings
shredded lettuce (shredded)
100 g
cherry tomatoes (quartered)
8 piece
avocado (diced)
0.5 piece
tomato salsa
2 tbsp
nacho cheese tortilla chips
25 g
Instructions
Brown the beef
Fry the beef mince until browned.
Season and simmer the beef
Stir in the taco seasoning, then add the tomato purée and cook for a minute to deepen the flavour. Pour in the water and let it simmer for a few minutes until the beef is glossy and coated.
Heat the rice
Heat the microwave rice according to packet instructions.
Make the cheese sauce
Add the cheese slices and milk to a bowl and microwave in short bursts, stirring each time until smooth. Stir through the smoked paprika, adding a splash more milk if needed to loosen.
Assemble the bowls
Divide the rice between bowls, top with the beef, then drizzle over the warm cheese sauce.
Add fresh toppings
Finish with the lettuce, tomatoes, avocado and salsa, then scatter over the tortilla chips.
Original recipe
Storage
Best eaten fresh; toppings soften if stored.
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