Spicy beef taco bowl

• olive oil↗1 tsp tsp
• red pepper↗1 large

  deseeded and finely diced

• beef mince↗500g 5% fat g

  5% fat

• chipotle paste↗1 tbsp tbsp
• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• chopped tomatoes200g can g

  can

• tomato purée↗2 tbsp tbsp
• coriander20g g

  stalks chopped, leaves reserved

• red onions↗2

  thinly sliced

• limes↗2

  juiced

• cooked microwave wholemeal basmati rice2 x 250g pouches

  2 x 250g pouches

• black beans↗400g can g

  drained

• cherry tomatoes↗200g g

  halved

• sweetcorn↗198g can g

  (salt- and sugar-free)

• avocados↗2 small

  sliced

Step-by-step instructions

1. 1

   Heat the oil in a non-stick pan and fry the pepper for 5 mins until starting to soften. Add the beef, chipotle paste and spices, and cook, stirring, to break down the meat for a few minutes. Stir in the tomatoes, tomato purée, coriander stalks, 150ml water and some seasoning, then cover. Leave to simmer for 20 mins to cook through and reduce a little. Will keep chilled for up to three days, or frozen for up to three months. Defrost thoroughly and reheat until piping hot.

2. 2

   Meanwhile, toss the onions in the lime juice in a bowl and set aside to pickle.

3. 3

   When the mince is ready, warm the rice following pack instructions.

4. 4

   Tip the cooked rice into four serving bowls, then add the beef and top each one with a quarter of the black beans, cherry tomatoes and corn, half an avocado (fan out the slices, if you like), and the coriander leaves. Spoon the pickled onions on top along with any lime juice.