One-pot Taco Beef & Rice Bake
PREP 10 MIN•COOK 35 MIN
EF
GF
NS
NF
Number of servings
2
1⁄2 tsp olive oil
250g extra lean ground beef
3⁄4 tbs Mexican spice mix (a mix of ground cumin, paprika & chilli pepper) or to taste
1⁄2 red bell pepper deseeded & roughly chopped
1⁄2 can of chopped tomatoes (14 oz can)
1⁄2 cup (60g) frozen corn kernels defrosted
1⁄2 can of black beans (14 oz can) drained & rinsed
1⁄8 cup (32 1⁄2g) brown basmati rice rinsed
1⁄2 cup (125ml) water boiling
salt & pepper, to taste
1⁄8 cup (20g) cheddar cheese grated
1⁄2 avocado (small, 6 oz) sliced
1 scallion sliced
1 sprig of fresh cilantro roughly torn
Preheat oven to 390°F/fan-forced 360°F.
Heat a large oven-proof skillet over medium-high heat.
Add oil, beef and seasoning and cook, stirring to break up large clumps for 5 minutes, or until browned.
Add bell pepper and cook for 3-4 minutes until softened.
Add tomatoes, corn, beans, rice and boiling water and mix well. Season with salt and pepper and bring to the boil.
Transfer skillet to oven and bake for 10 minutes.
Stir, then return to the oven and cook for a further 5-10 minutes or until rice is just tender and most of the liquid has been absorbed.
Scatter over cheese and bake for a further 5 minutes or until melted and golden.
Divide between plates and serve topped with avocado, scallions and cilantro.
*If meal prepping, this dish can be stored in the fridge for up to 3 days or in the freezer for up to 2 months.
Energy (kJ)
1821 kJ / 435 cals
Protein
40.7 g
Fat
14.9 g
Sat. Fat
5.3 g
Carbs
28.2 g
Sugar
7 g
Fiber
12.2 g
UNLOCK YOUR FITNESS POTENTIAL WITH THE CENTR APP
Coaching On Demand And In Your Hand
When you need a sweat session or an extra boost, your personal fitness coach is just a tap away.
Fewer Decisions, Better Results
Never stress about your fitness routine again. We'll select your daily workout and meals based on your goals and preferences.
Move Any Time, Anywhere
Press play at the gym or at home with your Apple, Android or Web device.