$14.95
Bring bold, zesty flavours to your table with this vibrant taco bowl recipe! Featuring seasoned beef mince, fresh Pico de Gallo, creamy guacamole, and crunchy corn chips, it’s a delightful medley of textures and tastes. Perfect for a quick family meal or a casual gathering, these bowls are easy to assemble and customisable for everyone’s palate.
Ingredients
Meat
- 1 tbsp extra virgin olive oil
- 500g beef mince
- 1 tsp chilli powder
- ¾ tsp paprika
- ½ tsp onion powder
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground pepper
- 1 red capsicum, finely diced
Pico de Gallo
- 3 medium tomatoes, diced
- ½ white onion, finely diced
- 1 jalapeno, finely chopped
- ½ bunch of coriander, finely chopped
- Juice of 1 lime
- Salt and pepper, to taste
Guacamole
- 2 avocados
- 1 tbsp pickled jalapenos, roughly chopped
- ¼ bunch of coriander, finely chopped
- Juice of 1 lime
- Salt, to taste
Extras
- 100g corn chips
- 250g baby gem lettuce, shredded
- 60g mozzarella or cheddar cheese, shredded
- 4 heaped tablespoons of natural yoghurt, or sour cream
- 1 lime
Method
Step 1
Heat olive oil in a pan over medium-high heat. Add mince, chilli powder, paprika, onion powder, cumin, oregano, garlic powder, salt and pepper. Cook, stirring regularly, for 4 minutes. Then add the chopped capsicum and continue cooking for another 4-5 minutes or until the meat is fully cooked and the capsicum has softened to your liking.
Step 2
For the Pico de Gallo, combine the chopped tomatoes, onion, jalapeno, coriander and lime juice in a small bowl. Season with salt and pepper.
Step 3
For the guacamole, mash together ripe avocado, pickled jalapenos, fresh coriander, and lime juice in a small bowl using a fork until well combined. Season with salt to taste.
Step 4
To assemble, divide the shredded lettuce evenly among four bowls. Top with the cooked mince, Pico de Gallo, guacamole, corn chips, shredded cheese and a dollop of yoghurt or sour cream. Garnish with lime wedges and serve.
