Dario Cavaliere's recipe of the week: beef taco bowls
This dish is like a traditional Mexican curry bowl.
This is a nice alternative to serving taco meat in shells or in a wrapped tortilla. The rice and vegetables are all there and it is kind of like a Mexican curry bowl! It is a nice midweek dinner for this time of the year as it is quite a light alternative but with all the same flavours as a traditional taco dinner. If you prefer to use a packet of taco seasoning then add this and omit the chilli paste and the spices.
- 1 tsp olive oil
- 1 large red pepper, deseeded and diced
- 500g lean beef mince
- 1 tbsp. chilli paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200g can chopped tomatoes
- 2 tbsp. tomato purée
- 20g chopped coriander leaf
- 2 red onions, thinly sliced
- 4 tbsp. red wine vinegar
- 2 limes cut into wedges
- 500g cooked white rice (kept warm)
- 400g can black beans, drained
- 200g cherry tomatoes, halved
- 198g can sweetcorn
- 2 avocados, sliced
Heat the oil in a non-stick pan and fry the pepper for 5 minutes until it is starting to soften. Add the beef, chilli paste and spices, and brown well and stir to loosen the beef and cook it well.
Stir in the tomatoes, tomato purée, coriander, 150ml water and season with a little salt and pepper. Simmer for 20 minutes to mingle the flavours and to reduce the liquid.
While you are waiting add the red wine vinegar to the sliced red onions with a pinch of salt and let them marinate.
When the mince is ready, warm the rice following the pack instructions.
Divide the cooked rice between four serving bowls, then add the beef and top each one with a quarter of the black beans, cherry tomatoes and corn. Then place sliced avocado on top and sprinkle with the chopped coriander. Serve the pickled onions on the side. Place some extra lime wedges on top of each bowl and serve.
