Ancho beef tostada bowls

Name: Ancho beef tostada bowls
Cook time: 20 min
Yield: 4
Cuisine: Tamaulipas, Mexico

with fiesta rice and avocado crema

Ready in around 20 mins

RECIPE FACT:

Ancho chillies give a subtle raisin note to sauces and are used extensively in Mexican cuisine.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE TOMATO SALSA:

Dice the tomatoes into 1 cm cubes and add to a small bowl. Finely slice the spring onions on the diagonal and add to the bowl. Season with salt and pepper, drizzle with oil and toss to combine.
2. TO COOK THE FIESTA RICE:

Place a non-stick frying pan over medium-high heat with a drizzle of oil. 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, fold through the sliced green cabbage and place into a salad bowl. Just before serving, pour in the lime and coriander dressing, season with salt and pepper and toss to combine.
3. TO COOK THE ANCHO BEEF CHILLI:

Place the pan back over a medium-high heat with a drizzle of oil. 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 sauce 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 and smoked paprika corn chips on the side. Dollop with avocado crema and tomato salsa. Mix altogether to eat.