Mexican Beef Chilli Bowl with Refried Beans
Ready in 30 minutes
• Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, June 17, 2018.
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, June 17, 2018.
Ingredients
CHILLI
- ¾ tsp oil or spray oil
- ¼ red onion, finely diced
- 1 clove garlic, minced
- 1-2 tsp chilli spice mix
- 250g lean ground beef
- 1½ Tbsp tomato paste
- ¾ cup frozen corn
- ¾ cup chicken stock
- ¼ tsp salt
- Pinch of chilli flakes or powder (optional)
REFRIED BEANS
- ¼ can refried black beans
- ¼-tsp red wine or white wine vinegar
- Zest of ¼ lime
- ½ clove garlic, minced
SALSA
- 1 tsp extra-virgin olive oil
- ½ tsp red wine or white wine vinegar
- ½ tsp Dijon or wholegrain mustard
- 1 tomato, diced 1cm
- 1/8-¼ red onion, thinly sliced
- 50g roasted red capsicum, diced 1cm
TO SERVE
- ¼-½ iceberg, cut in half and leaves separated
- 3 Tbsp lite sour cream
- ½ lime, cut into wedges
Steps
-
Prep & cook chilli. Heat oil in a large fry-pan on medium-high heat. Cook onion and garlic with a pinch of salt for 2-3 minutes, stirring frequently, until starting to soften. Add chilli spice mix and cook for 30 seconds, until fragrant.
-
Add beef to pan and cook for 3-4 minutes, breaking beef up as it cooks. Add tomato paste, corn, stock, salt and chilli (if using), bring to a simmer and reduce heat to medium. Cook for 6-7 minutes, until sauce has thickened. Season and cover to keep warm.
-
Prep & heat refried beans. Combine all refried bean ingredients in a small pot and heat gently until warm. Season and set aside, covered.
-
Prep & assemble salsa. Whisk together oil, vinegar and mustard in a medium bowl. Add tomato, onion and capsicum to bowl with dressing. Toss to combine and season.
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To serve, arrange lettuce into bowls. Top with chilli and spoon over salsa. Dollop over sour cream and refried beans. Squeeze over lime wedges.
Nutritional Information
| Energy |
1862 kj 445 kcal |
|---|---|
| Protein | 36.7g |
| Carbohydrate | 26.1g |
| Fat | 20.2g |