Easy Taco Bowls
Rice bowls topped with spiced beef, beans, avocado and fresh salad.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Ingredients
- 10
- Effort
- Easy
Ingredients
- 200 g (7 oz) Long-grain rice
- 500 g (1 lb 1½ oz) Beef mince
- 1 tbsp Olive oil
- 2 tbsp Taco seasoning
- 400 g can (14 oz) Black beans, drained and rinsed
- 2 Tomatoes, diced
- 2 cups Lettuce, shredded
- 1 Avocado, diced
- 80 g (2¾ oz) Cheddar, grated
- 1 Lime, cut into wedges
You’ll need: Large frying pan, Saucepan
Method
Cook the rice according to the packet instructions.
Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the mince and cook for 6–8 minutes, breaking it up, until browned with no pink left.
Stir in the taco seasoning and 100ml (6⅔ tbsp) water and simmer for 3 minutes. Add the beans and cook for 2 minutes until hot.
Divide the rice between bowls. Top with the beef, tomato, lettuce, avocado and cheese, and serve with lime wedges.
Storage
Store the beef and rice separately in the fridge, cooled within 1 hour, up to 1 day. Reheat until piping hot all the way through. Add fresh toppings just before serving.
