To serve


  • STEP 1

    Heat the oil in a non-stick pan and fry the pepper for 5 mins until starting to soften. Add the beef, chipotle paste and spices, and cook, stirring, to break down the meat for a few minutes. Stir in the tomatoes, tomato purée, coriander stalks, 150ml water and some seasoning, then cover. Leave to simmer for 20 mins to cook through and reduce a little. Will keep chilled for up to three days, or frozen for up to three months. Defrost thoroughly and reheat until piping hot.

  • STEP 2

    Meanwhile, toss the onions in the lime juice in a bowl and set aside to pickle.

  • STEP 3

    When the mince is ready, warm the rice following pack instructions.

  • STEP 4

    Tip the cooked rice into four serving bowls, then add the beef and top each one with a quarter of the black beans, cherry tomatoes and corn, half an avocado (fan out the slices, if you like), and the coriander leaves. Spoon the pickled onions on top along with any lime juice.

Recipe tip

Taco bowls make a great meal if you have family eating at different times. Tip the rice straight from the pack into the bowls, without heating, then top with beans, corn and spicy beef. Cover and microwave each bowl on high for 3-4 mins, then add the toppings.

Recipe from Good Food magazine, April 2022

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.8 ratings