Savor the flavors of a vibrant Taco Bowl, a dish that combines fresh vegetables with seasoned meat and creamy guacamole, all nestled in a crunchy tortilla base. This recipe is perfect for a fun and delicious meal that is as pleasing to the eye as it is to the palate.
Enhanced Taco Bowl Recipe
Ingredients:
- 150g romaine lettuce, torn into bite-sized pieces
- 125g cherry tomatoes, halved
- 2 spring onions, finely sliced
- 1 chili pepper, seeds removed and cut into fine strips
- 1 pre-cooked corn on the cob (approx. 250g), kernels cut off
- 2 tbsp sunflower oil
- 400g mixed minced meat
- Salt, to taste
- 1 tsp paprika powder
- 1/2 tin black beans (drained weight 145g)
- 1 organic lime
- 1/2 bunch cilantro, finely chopped
- 1 avocado (approx. 220g)
- 3 tbsp olive oil
- 100g tortilla chips
Instructions:
- Prep the Vegetables: Wash and drain the lettuce, cherry tomatoes, spring onions, and chili. Tear the lettuce and halve the tomatoes. Slice the spring onions and chili pepper.
- Cook the Corn: Heat 1 tbsp of sunflower oil in a pan and fry the corn for about 2 minutes. Cover and keep warm.
- Cook the Meat: In the same pan, use the remaining oil to fry the minced meat for 4-5 minutes until crumbly. Season with salt, paprika powder, and half of the chili strips. Keep it warm and covered.
- Prepare the Beans: Rinse and drain the black beans.
- Make the Guacamole: Halve the avocado, remove the pit, and scoop out the flesh. Mash it with 1 tbsp olive oil and the juice of half a lime. Mix in lime zest, remaining chili strips, and cilantro. Season with salt.
- Assemble the Taco Bowls: Divide the romaine lettuce among 4 bowls. Top with cherry tomatoes, spring onions, black beans, guacamole, corn, minced meat, and tortilla chips.
- Serve: Drizzle the remaining olive oil over the bowls and serve each with a lime wedge.
Enjoy this delightful Taco Bowl that’s not just a meal but a colorful experience!
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