Mexican Beef Bowl

INGREDIENTS

500g lean beef mince

2 tbsp salt-reduced taco seasoning

2 corn cobs, husks removed

2 cups cooked brown rice

400g can red kidney beans, rinsed, drained

80g mixed salad leaves

200g grape tomatoes, halved

1 avocado, diced

1 small yellow capsicum, thinly sliced

½ red onion, thinly sliced

Coriander leaves, long red chilli, thinly sliced, natural yoghurt, lime wedges, to serve.

Spray a large non-stick frying pan with olive oil and heat over high heat. Cook beef mince, in batches, for 2-3 minutes until lightly browned. Set aside on a plate and repeat with remaining beef. Return beef to pan, add taco seasoning and cook for a further minute or until beef is cooked through.
Lightly spray corn with olive oil and cook in same frying pan over high heat for 8-10 minutes until lightly charred. Cool slightly and remove kernels from corn.
Divide corn, rice, beans, salad leaves, tomatoes, avocado, capsicum and onion between 4 bowls. Top with beef and sprinkle with coriander and chilli. Serve with yoghurt and lime wedges.

Any beef steak cut into strips would also work well in this recipe.
Leftover cooked beef mince can be used in tacos, popped in a bread roll with salad or in a healthy wrap to make a burrito.