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Quick Mexican Beef Rice Bowls

Quick Mexican Beef Rice Bowls

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5 from 7 reviews

A delicious, all-natural Mexican seasoning is what takes these Quick Mexican Beef Rice Bowls to another level! Super quick and easy to prepare, this meal will quickly become a weeknight dinner staple!

  • Total Time: 30 mins
  • Yield: 4 1x

Ingredients

Scale

BEEF

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 tsp freshly minced garlic
  • 500 g (1 lb 2 oz) lean minced (ground) beef
  • 400 g (14 oz) canned black beans, kidney beans or mixed beans
  • 2 tsp sweet paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt flakes
  • ½ tsp cracked black pepper
  • 2 tbsp tomato paste (concentrated puree)
  • 400 g (14 oz) canned crushed tomatoes or tomato passata
  • ¼ cup (60 ml) water

TO SERVE

  • 2 cups (370 g) steamed rice
  • 1 avocado
  • 1 tsp lime juice
  • Sea salt flakes, to taste
  • Cracked black pepper, to taste
  • 1 cup (125 g) grated cheddar
  • 1 cup (150 g) grape tomatoes, halved
  • ¼ bunch coriander (cilantro), roughly chopped
  • 1 jalapeño, sliced (optional) 
  • Lime wedges

Instructions

To make the Mexican Beef

  1. Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until softened.
  2. Add the beef and cook for 4–5 minutes until browned.
  3. Add the kidney beans, spices, salt and pepper. Stir to combine.
  4. Stir through the tomato paste followed immediately by the crushed tomatoes. Bring to a gentle simmer and cook over medium–low heat, uncovered, for 12 minutes.

To serve

  1. Add 1–2 tablespoons of the sauce to the rice and stir to combine so that the grains are coated (this step is optional but gives a lovely boost of flavour to the rice).
  2. In a small bowl, mash the avocado roughly with a fork, add the lime juice and salt and pepper to taste. Set aside.
  3. Divide the rice among four bowls. Top with the Mexican beef, shredded cheese, a dollop of the mashed avocado, the grape tomatoes, fresh coriander, jalapeño slices and a squeeze of lime. Serve immediately.

Equipment

Notes

MAKE AHEAD

This Quick Mexican Beef Bowl is the perfect recipe to make ahead of time, ready for when you need it. Refrigerate the beef mixture for up to 3 days in an airtight container, or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.

LEFTOVERS

Store Mexican Beef Bowl leftovers for up to 3 days in an airtight container. Freeze the beef mixture for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main dish
  • Method: Pan, skillet, frying pan
  • Cuisine: Mexican

Find it online: https://simplehomeedit.com/recipe/quick-mexican-beef-rice-bowls/