17-MINUTE TACO BOWLS

SERVES: 4

INGREDIENTS

● 500g beef mince

● 1 tbsp Moroccan seasoning

● 2 garlic cloves, crushed

● 8 (193g packet) tortilla bowls

● 400g can black beans, rinsed, drained

● 1 small red onion, finely chopped

● 1 small red capsicum, finely chopped

● 200g punnet cherry or grape tomatoes, halved

● 1 corn cob, kernels removed

● 1 avocado, sliced

● 35g (1/3 cup) grated cheddar

● Sour cream, to serve

● Salsa, to serve

● Fresh coriander leaves, to serve

● Mixed salad leaves, to serve

● Lemon or lime halves, to serve (optional)

METHOD

1. Preheat the oven to 180C/160C fan-forced. Heat a frying pan over medium-high heat. Spray with oil. Add the mince and cook, stirring, for 3-4 minutes, breaking up any lumps with a wooden spoon. Add the seasoning and garlic. Stir for 2 minutes. Remove from heat.

2. Meanwhile, place the tortilla bowls on a baking tray. Bake for 5-8 minutes or until lightly crisp.

3. Arrange the mince mixture, beans, onion, capsicum, tomato, corn and avocado in the bowls. Sprinkle with the cheese. Top with sour cream, salsa and coriander. Serve with mixed salad leaves and lemon or lime halves, if you like.

Recipe: Kerrie Ray