Quick Mexican beef, rice & slaw bowls with cheese & sweet chilli cream

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings people

Appliance/Function:

Peel and finely dice or grate 1 carrot. Drain and rinse 400 g four bean mix. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add 400 g beef mince and carrot and cook for 4 minutes, breaking up lumps with a spoon. Add the four bean mix, 2 tbsp Mexican seasoning, 400 g crushed tomatoes, 1 cup frozen corn, ¼ cup tomato paste, 1 cube beef stock and 60 ml or ¼ cup of water. Cook for 4-5 minutes, until slightly thickened. Grate over ½ cup mozzarella cheese then place the lid on the pan until the cheese is melted.

Meanwhile, in a small bowl combine ½ cup sour cream and 2 tbsp sweet chilli sauce.

Roughly chop 1 bunch coriander, discarding the stems and add half to a large bowl with 2 cups slaw2 tbsp of the sweet chilli cream and toss to combine.

Divide the Mexican beef, rice and slaw between bowls. Top with dollops of the sweet chilli cream and garnish with the remaining coriander.