with Rapid Rice & Corn Salsa
This is your weeknight fix for big flavour! Juicy ground beef and hearty black beans simmer in a rich, quick Tex-Mex spiced sauce. Serve over fluffy rice, topped with a bright, zesty corn salsa and a generous shower of shredded cheddar. Maximum impact, minimal effort!
Allergens
Utensils
Tags
Beef mince
250 g
Black beans
1 packet
Capsicum
1
Sweetcorn
1 tin
Light Sour Cream
1 packet
Mild chipotle sauce
1 packet
Spring onion
1
Tex-Mex spice blend
1 sachet
Microwavable basmati rice
1 packet
Tomato paste
1 packet
Tomato
1
Olive oil
1 drizzle
White wine vinegar
1 drizzle
Water
0.333 cup
• Roughly chop tomato.
• Thinly slice spring onion.
• Drain sweetcorn.
• Drain and rinse black beans (see ingredients).
• Cut capsicum into bite-sized chunks.
• In a small bowl, combine tomato, spring onion, sweetcorn and a drizzle of white
wine vinegar and olive oil. Season to taste with salt and pepper. Mix well.
• Heat a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• To pan, add Tex-Mex spice blend and tomato paste. Cook, stirring until fragrant,
1-2 minutes.
• SPICY! The chipotle sauce is hot, but use less if you’re sensitive to heat. Reduce heat to medium, then add capsicum, black beans, mild chipotle sauce and the water, stirring to combine.
• Simmer, stirring occasionally, until slightly thickened, 3-4 minutes. Season to taste.
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide rapid rice between bowls.
• Top with Tex-Mex beef and black bean chilli.
• Serve with corn salsa and a dollop of light sour cream. Enjo
827
kcal
Calories
3460
kJ
Energy (kJ)
29.4
g
Fat
10.9
g
of which saturates
80.6
g
Carbohydrate
16
g
of which sugars
12.4
g
Dietary Fibre
52.5
g
Protein
16.2
mg
Cholesterol
987
mg
Sodium
