Mexican Beef Bowl

Serves 4

Calories per serve: 526

Gluten Free

Now you can eat Mexican every night of the week if you want to.

If you prepare the beef mix ahead of time, simply warm it up and add all your favourite Mexican toppings when you're ready to dig in. I added carrot, tomato, lettuce, beans, chilli, cheese and a big dollop of yogurt to my bowl. Delish.


1 tablespoon Extra Virgin Olive Oil (EVOO)

500g beef mince

2 tablespoons ground cumin

1 tablespoon ground coriander

½ tablespoon ground paprika

200g black beans (½ tin drained)

¼ cup green ends of spring onion

½ cup coriander

½ iceberg lettuce, shredded

2 carrots, grated

2 tomatoes

¼ cup grated cheese

½ cup (125g) Greek yoghurt

½ cup coriander, chopped

Salt and pepper (to taste)


Place the beef and EVOO in pan on the stove. Add the paprika, cumin and black beans to the beef and cook over medium heat, for approximately 12-15 minutes or until cooked through.

Shred the lettuce, grate the carrot and chop the tomato.

To serve, place a portion of each ingredient into a bowl in the following order: lettuce, beef mix, carrot, tomato, cheese, yoghurt and coriander. Season with salt and pepper.


Time saving hack: Buy a packet of the pre grated carrots.


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