with Sour Cream & Tomato Corn Salsa
Easily whip up this recipe for our take on the classic salad bowl - packed with refreshing veggies and a rich, tomatoey base. Don't forget a dollop of sour cream to perfectly compliment the warmth of our Mexican Fiesta spice blend. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Baby spinach leaves
1 bag
Tomato
1
Sweetcorn
1 tin
White wine vinegar
drizzle
Beef mince
1 packet
Garlic paste
2 packet
Mexican Fiesta spice blend
1 sachet
Passata
1 box
Salt
0.25 tsp
Butter
20 g
Couscous
1 packet
Vegetable stock powder
1 sachet
Boiling water
0.75 cup
Light Sour Cream
1 packet
Lime
0.5
• Boil the kettle. Roughly chop baby spinach leaves and tomato. • Drain sweetcorn. • Cut lime into wedges. • In a medium bowl, combine tomato, corn and a drizzle of white wine vinegar and olive oil. Season.
• Heat a large frying pan over medium-high heat (no need for oil!). • Add beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. • Add garlic paste and Mexican fiesta spice blend and cook, until fragrant, 1 minute. SPICY! This spice blend is hot! Add less if you're sensitive to heat. • Add the passata, the salt and butter and simmer, until slightly thickened, 3-4 minutes.
• While the chilli is cooking, in a medium bowl, combine couscous and vegetable stock powder. Add boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork, stir spinach through and set aside.
• Divide spinach couscous between bowls. • Top with beef chilli and tomato corn salsa. • Serve with sour cream and lime wedges. Enjoy!
2582
kJ
Energy (kJ)
24.1
g
Fat
10.3
g
of which saturates
55
g
Carbohydrate
14
g
of which sugars
39.6
g
Protein
1524
mg
Sodium
