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Taco bowl

Name: Taco bowl
Total time: 45 min
Ingredients: corn on the cob 1 large, or 198g tin sweetcorn in water, drained; rapeseed oil 1 tsp; black beans ½ x 400g tin, drained and rinsed; cherry tomatoes 70g, chopped; spring onions 2, finely sliced; red chilli 1 small, seeds removed and finely chopped; coriander, roughly chopped to make 2 tbsp; lime ½, zested and juiced; rapeseed oil 1 tsp; garlic 2 cloves, crushed; beef mince (5% fat) 150g; fajita seasoning 1 tbsp; passata 125ml; coriander roughly chopped to make 2 tbsp; flat-leaf parsley roughly chopped to make 2 tbsp; lime ½, zested and juiced; garlic 1 clove, crushed; brown basmati rice 100g; avocado ¼, stoned, peeled and sliced; wholegrain or corn tortilla chips 10g, roughly crushed; cheddar 15g, grated (optional)

45 minutes
serves 2
Easy

A vibrant dish of different colours and textures, this wholesome taco bowl is a riot of homemade salsa, spiced beef, herby rice, corn tortilla chips and plenty of cheese

By Nadine Brown

Published: January 5, 2021 at 4:28 pm

Make this taco bowl, then check out our beef tacos, pork tacos, jackfruit tacos and more tacos recipes.

Ingredients

SALSA

corn on the cob 1 large, or 198g tin sweetcorn in water, drained
rapeseed oil 1 tsp
black beans ½ x 400g tin, drained and rinsed
cherry tomatoes 70g, chopped
spring onions 2, finely sliced
red chilli 1 small, seeds removed and finely chopped
coriander roughly chopped to make 2 tbsp
lime ½, zested and juiced

SPICED BEEF

rapeseed oil 1 tsp
garlic 2 cloves, crushed
beef mince (5% fat) 150g
fajita seasoning 1 tbsp
passata 125ml

HERBY RICE

coriander roughly chopped to make 2 tbsp
flat-leaf parsley roughly chopped to make 2 tbsp
lime ½, zested and juiced
garlic 1 clove, crushed
brown basmati rice 100g

TOPPINGS

avocado ¼, stoned, peeled and sliced
wholegrain or corn tortilla chips 10g, roughly crushed
cheddar 15g, grated (optional)

Method

Step 1

To make the salsa, heat a griddle pan over a medium-high heat. Once hot, brush the sweetcorn cob with the oil and griddle for 15 minutes, turning occasionally, until tender and lightly charred all over. Transfer to a plate and leave to cool completely.
Step 2

Put the black beans, tomatoes, onions, chilli and coriander in a bowl. Hold the cooled sweetcorn cob upright on a board, and, using a sharp knife, cut the kernels from the cob in long vertical strips. Add the corn kernels to the bean mixture, along with the lime zest and juice. Season, toss, cover and set aside.
Step 3

To make the spiced beef, heat the oil in a large frying pan over a medium heat, and briefly cook the garlic until fragrant but not golden. Add the beef and continue to cook for 5 minutes until no pink remains, breaking up the meat with a wooden spoon as it cooks. Stir in the fajita seasoning and cook for a further minute, then tip in the passata and stir. Season well. Cook for 5-7 minutes more, stirring occasionally, until most of the liquid has reduced.
Step 4

Meanwhile, make the rice. Combine the coriander, parsley, lime zest and juice, and the garlic in a small bowl, and season. Cover and set aside. Put the rice to a small lidded pan and cover with 200ml water and a large pinch of salt. Bring to the boil, then cover, reduce the heat and cook for 8 minutes more before removing from the heat. Leave, covered, for 10 minutes, then remove the lid and stir in the herb mixture.
Step 5

Divide the herby rice between two bowls. Top with the spiced beef, black bean salsa, avocado slices, crushed tortilla chips and grated cheese, if you like.

Nadine Brown is a recipe writer and food editor with six years’ experience writing healthy recipes. There’s always an interesting, nourishing bowl of food at her table. Find her on Instagram @n0sh17.