Mexican Beef and Bean Bowls with Street Corn Slaw

Mexican Beef and Bean Bowls with Street Corn Slaw

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 25, 2019.
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Ingredients

Rice

  • 1 1/2 cups jasmine rice
  • 2 1/4 cups boiling water

Slaw

  • 250g frozen corn
  • 2 tsp Mexican spices
  • 1/4 cabbage, thinly sliced until you have 2 cups
  • 1 carrot, grated
  • 2 Tbsp mayo
  • 2 Tbsp salsa roja (optional)

Beef & Beans

  • 1 brown onion, thinly sliced
  • 1 pack Mexican beef grind
  • Remaining Mexican spices
  • 1 can kidney beans, drained and rinsed
  • 1 can chopped tomatoes
  • 1/4 cup hot water
  • 1/2 cup cheese, grated

To Serve

  • Remaining salsa roja
  • 1/4 cup sour cream

Steps

  1. Preheat oven to high grill. Bring a full kettle to the boil. Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Roast corn. Toss corn with first measure of Mexican spices and a drizzle of oil on a lined oven tray. Season and grill on middle oven rack for 10-12 minutes, until golden. Remove and allow to cool slightly. Keep grill on.
  3. Prep & cook beef & beans. Heat a drizzle of oil in an oven-proof fry-pan on medium-high heat. Cook onion for 3-4 minutes, until softened. Increase heat to high and add beef. Cook for 4-5 minutes, stirring, until browned. Add remaining Mexican spices and cook, stirring, for 30 seconds, until fragrant.
  4. Add kidney beans, canned tomatoes and hot water measure to beef. Bring to a simmer and cook for 5-6 minutes, until thickened. Season to taste and sprinkle with cheese. Grill in oven for 2-3 minutes, until golden.
  5. Prep & make slaw. Toss cabbage and carrot in a bowl with cooked corn, mayo and first measure of salsa roja. Season to taste.
  6. Serve rice topped with beef and beans, slaw and remaining salsa roja and sour cream.

Nutritional Information

Energy 2874 kj
687 kcal
Protein 31.9g
Carbohydrate 59.5g
Fat 34.4g