Tex-Mex Beef Tacos to Cheesy Sweet Potato Beef Bowl

While the sweet potato is roasting, finely chop the brown onion. Finely chop the red capsicum. Grate the carrot (unpeeled). Finely chop the tomato. Roughly chop the coriander. Shred the cos lettuce.

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the Mexican beef mince to the pan and cook, tossing occasionally, for 4-5 minutes, or until browned. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and red capsicum and cook, stirring, for 3-4 minutes, or until softened. Add the carrot and cook for 2 minutes or until softened. Return the beef mince to the pan with the diced tomatoes and water and cook, stirring, for 3-4 minutes or until well combined. Season to taste with salt and pepper.

While the Mexican mince is cooking, place the tomato and 1/2 the coriander in a small bowl. Drizzle with olive oil season to taste with salt and pepper and toss to combine. Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.

Set aside two portions of the Mexican beef for your lunch then take everything to the table. Top your tortillas with the cos lettuce and Mexican beef. Add a dollop of Greek yoghurt (reserve two tubs for your lunch). Sprinkle over a little shredded Cheddar cheese (we will use most of it for lunch!) and finish with the tomato salsa.