Mexican Beef Bowls

Mexican Beef Bowls are vibrant both in colour and in flavour. There is something about the easy assembly and the versatility that makes this dish a winner in my kitchen. Being able to adjust the spice for those with more sensitive ‘spicebuds’, and adding your own toppings is a game changer.

And hey, if you’re making one batch of the Mexican mince, why not double it and make an alternative to bowls with the leftovers. Increasing the quantities also works well for meal planning, taking most of the thought out of at least one other night of the week. And if there is one less night for us to work out what we’re having for dinner AND one portion less to cook, then that is a win, win in my book!

My version of Mexican Beef Bowls are so quick and easy to make and are a good way to use up leftover salad and vegetables. You can buy pre-packaged Mexican spice mixes and sometimes busy days (or not so busy days) call for that. Or if you’re interested and when time permits, use my Mexican Spice Mix recipe to make your own. The meat and beans quickly absorb all the delicious cumin, paprika, and chilli flavours – regardless of whether they come from separate jars or from a pre-packaged mix.

These Mexican Beef Bowls are uncomplicated, yet intensely flavourful. They are great for a busy weeknight or if you are wanting something a little special for your dinner routine… something the whole household will love.

Mexican Bowls: Leftovers & Waste-free

Vegetables: Grated or finely diced vegetables are easily hidden in the beef mix (if you want to pack the dish with more nutrients for unsuspecting customers). Not only that, it is also a great way to use up old veggies.

Corn: Barbeque corn on the cob and cut the kernels from the cob to place in a bowl for serving. Alternatively use a tin of corn and fry with a teaspoon of butter, until lightly browned.

Protein: You don’t have to play it safe and stick with beef for the Mexican bowls. Change it up or use what is in the fridge and pantry. Shredded chicken or leftover pulled pork and pulled beef are all great substitutes. Or how about vegetarian, and ‘beef’ it up with beans.

Fresh toppings: Now, while I am all for waste-free and using up old produce in meals, fresh ingredients are key for the toppings. The difference in textures and flavours play such an important role in these Mexican bowls.

• Crisp lettuce
• Juicy tomatoes
• Crunchy cucumber
• Bold red onion
• Creamy avocado
• Shredded cheese
• Spicy jalapeños
• Zesty lime
• Sweet charred corn
• Tangy sour cream
• Refreshing coriander

Try them all, pick and choose, or add some other flavours. That is the beauty of this dish.

The base: I love black rice, not only for the visual impact, but I love the chewy texture. Though it will not be to everyone’s liking and it is easily interchangeable with many types of rice. Or leave it out altogether for a lower carb version.

The scoop: Corn chips or tortilla chips are what make this dish in my opinion. Still yummy without, but they really do add a little something, not to mention a built-in spoon for the mince and toppings. Scooping up all of the Mexican bowl flavours on one chip makes for the perfect mouthful! You can even try different flavoured corn chips that are on offer at supermarkets. Some of them are perfect for this dish, such as lime, jalapeño or Mexican flavoured.

Feedback: Post in the comments. I would love to read about how you went with these bowls. Cheers, Elby!

Want a taste of something more? Check out my other tasty Mexican dishes and follow The Tasteful Pantry on Instagram, Facebook and Pinterest.

Mexican Beef Bowl

Recipe by Elby | The Tasteful Pantry

A bowl full of tasty Mexican flavoured mince, salads and extras of your choice.

Course: MainCuisine: MexicanDifficulty: Easy

5.0 from 3 votes

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Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Cook Mode

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Ingredients

• Mexican Beef

• 1 tbsp olive oil

• 500 grams lean beef mince

• 1 tbsp Mexican Spice Mix (see Note 1)

• 2 tbsp tomato paste

• 400 grams canned beans + liquid (pinto, cannellini, red kidney, black – pick your favourite or what is in the pantry)

• 400 grams tinned diced tomatoes

• Optional Extras

• cooked rice

• diced onions, tomatoes, cucumbers, capsicum

• sliced jalapeños

• charred barbeque corn

• grated cheese

• sour cream

• shredded lettuce

• coriander, roughly chopped

• guacamole, Creamy Avocado Dip or diced avo

• homemade Crispy Tortilla Chips or shop bought

• lime wedges

• habanero hot sauce

Directions

• Mexican Beef
• Heat the oil in a large saucepan over medium-high heat and add the beef and spice mix. Cook for 3-4 minutes, or until browned.
• Stir in the tomato paste, canned beans plus liquid and diced tomatoes. Simmer for approximately 15 minutes, or until sauce has reduced to desired consistency.
  
  Optional Extras
  Pick your toppings and extras and serve in separate bowls or on a large platter.
  
  Constructing
  This is the fun part. Let everyone serve their own and select what they like from the extras.
  
  Buen provecho!
  
  

Notes

• Note 1: Easily make your own Mexican Spice Mix, or simply add a packet of taco seasoning.

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