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Mexican Beef Bowl


Preparation Time 10 minutes

Cooking Time 10 minutes

Serves 4


600g lean beef strips

30g packet taco seasoning
2 x 250g microwave brown rice and quinoa
400g can black beans, drained, rinsed
200g pre-packed coleslaw
1 large avocado, diced
2 vine-ripened tomatoes, diced
Coriander sprigs, light sour cream, lime wedges, to serve


Cooking Instructions:

  1. Place beef in a large snap lock bag, add taco seasoning, seal and rub to coat.
  2. Preheat a large lightly oiled char-grill pan or barbecue over medium-high heat. Cook beef, in batches, for 1-2 minutes or until browned and cooked through. Set aside on a plate loosely covered with foil.
  3. Prepare brown rice and quinoa according to packet instructions.
  4. Divide rice and quinoa, beans and coleslaw between bowls. Top with beef, avocado and tomatoes. Serve with your choice of coriander sprigs, sour cream and lime wedges.

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