Print recipe

Taco bowls

Serves 4

1 tbsp olive oil

1 brown onion

500g Countdown Angus Mince

1 tbsp harissa spice mix or 1 tbsp harissa paste

1 tbsp tomato paste

1 tsp paprika

1 tsp ground cumin

Pinch ground coriander

2 garlic cloves, crushed

1 x 330g can kidney beans, drained and rinsed

1 x 330g can crushed tomatoes

In a large frying pan, gently heat the olive oil and saute the onion. Cook for about 5 minutes until soft, then add the mince. Using a wooden spoon or spatula, separate the mince and mix well. Cook for a few minutes until browned a little, then add the spices and garlic.

Increase the heat slightly and continue cooking and stirring. Add the kidney beans and the tomatoes, and mix together well. Gently simmer for another ten minutes, then leave on a gentle heat until ready to serve.

To assemble:

Handful of corn chips per person

1 iceberg lettuce, either chopped or whole leaves (to line the bowl)

2 x ripe tomatoes, chopped

Handful of grated cheese

Sour cream

Hot sauce

Coriander (optional)

Salsa of your choice

Assemble the taco bowls as you wish, with corn chips, and lettuce first, and then the mince. Cover in the toppings as you wish. Enjoy!


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