Mexican Ground Beef Chilli Bowl With Refried Beans

Mexican Ground Beef Chilli Bowl With Refried Beans

Ready in 35 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, December 9, 2018.

Use leftover refried beans as a tasty dip with veggie sticks. The perfect snack.



  • ¼ red onion, finely diced
  • 1 clove garlic, minced
  • 1 pack chilli spice mix
  • 1 pack lean ground beef
  • ¼ pack tomato paste
  • ½ cup frozen corn
  • ¾ cup chicken stock

Refried Beans

  • 1/3 can refried black beans, drained
  • Zest and juice of ¼ lemon
  • ½ clove garlic, minced

Simple Salsa

  • ½ tsp vinegar
  • ½ tsp mustard
  • 1 tomato, diced 1cm
  • ¼ red onion, finely diced
  • ½ capsicum, diced 1cm
  • ¼ avocado, diced 1cm

To Serve

  • ½ iceberg lettuce, cut in half and leaves separated
  • 2 Tbsp lite sour cream
  • ¼ lemon, cut in wedges


  1. Prep & cook chilli. Heat ½ tsp oil in a fry-pan on medium-high heat. Cook onion and garlic with a pinch of salt for 2-3 minutes. 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 and ¼ tsp salt, bring to a simmer and reduce heat to medium. Cook for 6-7 minutes, until sauce has thickened slightly. Season.
  3. Prep refried beans. Combine all refried beans ingredients in a bowl, mix well to combine and season.
  4. Make salsa. In a bowl, whisk together vinegar and mustard. Add tomato, onion, capsicum and avocado to bowl with dressing. Toss to combine and season.
  5. Prep serving ingredients.
  6. Serve lettuce leaves topped with Mexican chilli and spoon over simple salsa. Dollop with sour cream and refried beans. Squeeze over lemon wedges.

Nutritional Information

Energy 1814 kj
434 kcal
Protein 37.6g
Carbohydrate 23.8g
Fat 19.3g