Mexican Beef Rump & Corn Chip Crunch Bowl
with Avocado & Chargrilled Capsicum Relish- Sulphites
- Milk
- Sesame
- Soy
- May contain traces of allergens
Who needs takeout when you can whip up this fiesta in a bowl right at home? Juicy Mexican-spiced beef rump teams up with crunchy corn chips for the ultimate texture combo, while creamy avocado and zesty roast tomato salsa bring the flavour party. It’s everything you love about Mexican cuisine, reimagined for your dinner table - no delivery fee required! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Cos Lettuce
1
Avocado
1 packet
Parsley
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1
Cucumber
300 g
Beef Rump
1 sachet
Mexican Fiesta Spice Blend
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
Nutrition Values
Utensils
Cooking Steps
• Slice avocado in half, scoop out flesh and roughly chop. • Thinly slice cucumber into half-moons. • Roughly chop cos lettuce. Cut in beef rump half horizontally. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine beef, Mexican Fiesta spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef, turning, for 4-5 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, then add the honey and toss to coat.
• In a large bowl, combine cos lettuce, avocado, cucumber and a drizzle of the white wine vinegar and olive oil. Season to taste.
• Divide cos salad between bowls and crumble corn chips over top. • Top with Mexican beef and dollop with roasted tomato salsa. • Drizzle with mayonnaise and tear over coriander to serve. Enjoy!
