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❗Made By: https://www.instagram.com/alexskitchenbangers/
Macros:
568.5 Calories
40g Protein
21.5g Fat
52.5g Carbs
Ingredients:
Make 2 Servings
Chilli beef1 onion, finely chopped
200g lean beef mince (5%)1 tsp chopped garlic
1 tsp smoked paprika1 tsp ground cumin½ tsp chilli powder½ tsp dried oreganoSaltBlack pepper
2 tbsp tomato purée
200ml beef stock
To serve:
1 packet Mexican-style microwave rice (250g)
20g red leicester cheese grated
30g reduced fat cheddar grated
50g shredded lettuce
40g sweetcorn, drained 50g black beans, drained and rinsed½ avocado, diced50g jarred tomato salsa
25g fat free thick greek yoghurt (or sour cream)
Optional – tortilla chips to serve
Cooking Directions:
Fry the onion until soft.
Add the beef mince, breaking it up as until mostly browned.
Stir through the garlic and cook for 1 minute, then add the smoked paprika, cumin, chilli powder, oregano, salt and pepper. Stir well before adding the tomato purée and cooking for another 1 minute.
Pour in the beef stock and cook until slightly reduced. Add the cheese and cover for a couple of minutes until melted.
Heat the rice according to packet instructions.
Divide the rice between bowls and spoon over the cheesy chilli beef. Add the shredded lettuce, sweetcorn, black beans and avocado around the sides. Finish with salsa and a dollop of Greek yoghurt.
Enjoy!
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