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Cheesy beef bowls

Name: Cheesy beef bowls
Cook time: 25 min
Yield: 4

with corn chips and avocado crema

Ready in around 25 mins

RECIPE FACT:

Corn tortilla chips are a modern variation of the traditional Totopos. The Totopos originated in Mexico using pieces of tortillas cooked directly on the fire.

Nutritional Info:

Energy: 3,976kJ (950kcal)
Protein: 56g
Carbohydate: 86g
Sugars: 10g
Fat, total:41g
Saturated:16g
Sodium:953mg
Contains:Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Peel, trim both ends then grate the carrot and set aside. Thinly slice the spring onions on the diagonal. Open the grated cheese and remove the chilli from the top. Finely slice if using or discard if not.
2. TO PREPARE THE RICE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the steamed rice and cook for 1-2 mins. Add the corn and black beans, ½ the spring onions and season with salt and pepper. Cook for a further 1-2 mins until warmed through. Place into a bowl, cover to keep warm and set aside.
3. TO PREPARE THE BEEF:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the beef mince, season with salt and pepper, cook for 3-4 mins, breaking up any large clumps with a spoon. Add the carrots and cook for 2 mins. Pour the Mexi tomato sauce, add chilli if using and cook for a further 2-3 mins until hot. Sprinkle the grated cheese over the mince, cover with a lid and remove from the heat giving 2-3 mins for the cheese to melt.
TO SERVE:
Divide the rice and smoked paprika corn chips between bowls then top with the cheesy beef. Dollop with avocado crema and leftover spring onions.