Ancho beef burrito bowl

Name: Ancho beef burrito bowl
Cook time: 15 min
Yield: 2

with fiesta rice and avocado crema

Ready in around 15 mins

RECIPE FACT:

Ancho chillies are mild in heat with an earthy smoky flavour and are one of the “holy trinity” of dried Mexican peppers.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Cut the roasted capsicum into 1 cm cubes. Remove any damaged outer leaves from the baby cos and slice into 1 cm slices.
2. TO COOK THE FIESTA RICE:

Spray a non-stick frying pan with oil and place over medium-high heat. Once hot add the corn and capsicum, season with salt and cook for 2-3 mins stirring occasionally to create a char. Open the bag of steamed mixed rice, squeezing gently on the bag to break up any large clumps. Add to the pan and cook for 1-2 mins. Remove from the heat into a salad bowl and allow to cool. Just before serving, add the sliced cos, pour in the lime and coriander dressing, season with salt and pepper and toss to combine.
3. TO COOK THE ANCHO BEEF CHILLI:

Respray the pan with oil and place back over a medium-high heat. Once hot add the premium beef mince to the pan, season with salt and brown the meat for 5-6 mins breaking up any large clumps with a wooden spoon. Pour in the ancho chilli and bean mole to the pan, reduce the heat to medium and cook for 1-2 mins.
TO SERVE:

Spoon ancho beef chilli into bowls. Serve with the fiesta rice on the side. Dollop with avocado crema and sprinkle over the toasted pepitas. Mix altogether to eat.