Shez's Mexican Mince Bowl

This mince is Mexcellent! Get creative and design your own bowl with your favourite salad ingredients.

INGREDIENTS:

Mince:

• 500g beef mice

• 420g tin tomato soup

• 1 tin water (soup tin)

• 3 tsp. Mexican spice mix

• 1 tin kidney beans, drained and rinsed

• 1 medium brown onion, diced

• 2 garlic cloves, crushed

• salt and pepper

Salad:

• 2 cups cooked brown rice

• 1 cup grated cheese

• iceberg lettuce, finely sliced

• beetroot, grated

• 1 carrot, grated

• 1 punnet cherry tomatoes, sliced in half

• 1 cucumber

• 1 avocado, mashed and seasoned with salt and pepper

• 1/2 cup Greek yoghurt

DIRECTIONS:

1. In a fry pan on medium heat cook onions and garlic, until transparent. Add mince, season with salt and pepper, then cook until brown.

2. Next, add Mexican seasoning, tomato soup and water. Stir and then simmer for 15-20 minutes.

3. Finally, add beans and simmer for a further 10 minutes or until mixture is thickened.

4. In a bowl assemble rice topped with cheese and then Mexican mince on one side. Then, arrange salad on other side of bowl and top with avocado and Greek yoghurt.

VARIATIONS & TIPS:

• This mix is also delicious as taco or nacho topping.

• To make the mince go a little further, add another can of beans.

• If you fancy a little heat in your Mexican, add either a chopped fresh chilli or a pinch of Cayenne pepper for a real kick.

• This mince freezes really well, so make double and freeze a meal for when you don’t have time!