Mexican Chilli Ground Beef Bowl with Refried Beans

Mexican Chilli Ground Beef Bowl with Refried Beans

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 17, 2018.



  • 1½ tsp oil or spray oil
  • ½ red onion, finely diced
  • 1 clove garlic, minced
  • 1½ Tbsp chilli spice mix
  • 500g lean ground beef
  • 1½ Tbsp tomato paste
  • 250g frozen corn
  • 1 cup chicken stock
  • ½ tsp salt
  • Pinch of chilli flakes or powder (optional)


  • ½ can refried black beans
  • ¼-½ tsp red wine or white wine vinegar
  • Zest of ½ lime
  • ½ clove garlic, minced


  • 2 tsp extra-virgin olive oil
  • 1 tsp white wine or red wine vinegar
  • 1 tsp wholegrain or Dijon mustard
  • 1 tomato, diced 1cm
  • ¼-½ red onion, thinly sliced
  • 100g roasted red capsicum, diced 1cm


  • ½-1 iceberg, cut in half and leaves separated
  • 4 Tbsp lite sour cream
  • 1 lime, cut into wedges


  1. Prep & cook chilli. Heat oil in a large fry-pan on medium-high heat. Cook onion and first measure of 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.
  2. 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. Cover to keep warm.
  3. Prep & heat refried beans. Combine beans, vinegar, lime zest and second measure of garlic in a small pot and heat gently, until warm. Season and set aside, covered.
  4. 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.
  5. 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 1848 kj
442 kcal
Protein 36.5g
Carbohydrate 25.1g
Fat 20.5g