Beef taco salad meal prep bowls

Spiced beef, black beans and sweetcorn make these crunchy cos salad bowls a substantial lunch.

4 serves · 35 minutes

Ingredients

• 450 g lean beef mince
• ½ small brown onion, finely chopped
• 30 g diced red capsicum
• 1 tsp each ground cumin and garlic powder
• ½ tsp each sweet paprika and dried oregano
• Pinch of ground chilli, to taste
• 125 mL water
• 120 mL tomato passata
• 1 large cos lettuce, chopped
• 250 g fresh tomato salsa or pico de gallo
• 60 g grated cheddar
• 120 g drained black beans
• 80 g cooked sweetcorn kernels
• 120 mL mild jarred salsa
• 20 mL extra virgin olive oil
• Juice of ½ lime, plus wedges to serve

Method

1. Brown the mince in a large frying pan, breaking up any clumps. Add the onion, capsicum and spices and stir until fragrant.
2. Add the water and passata. Simmer gently for 15 to 20 minutes, until the mince is cooked and the sauce has thickened.
3. Whisk the jarred salsa, oil and lime juice for the dressing. Divide the lettuce, beef, fresh salsa, cheddar, beans and corn between four bowls. Dress to serve, or pack the dressing separately for lunch.

Nutrition is estimated per serve (one bowl) and varies with ingredient brands and portion size. Optional toppings and sides are excluded.