Cheesy Beef Taco Rice

• 500 gbeef mince
• 500 mlhot beef stock
• 300 glong-grain rice, rinsed
• 1red pepper, finely diced
• 2 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 1onion, finely diced
• 2garlic cloves, grated
• 2 tspground cumin
• 1 tspsmoked paprika
• 1 tspmild chilli powder (optional; skip for younger kids) (optional)
• 160 gsweetcorn, drained
• Fine salt, to taste
• 4spring onions, thinly sliced
• 150 gmature Cheddar, grated
• 1lime, cut into wedges (optional)
• 15 gcoriander leaves, torn, optional (optional)
• 150 gguacamole (optional)
• 250 gshredded iceberg lettuce, optional (optional)
• 50 gdrained pickled sliced jalapeños, optional (optional)
• 1 tbspvegetable oil
• Black pepper, to taste

Method

1. 1Heat a large, deep frying pan with a lid over medium-high heat and add half the tablespoon of vegetable oil. Season the beef mince generously with salt and pepper before it hits the pan.
2. 2Brown the mince in two batches, 4–5 minutes each, breaking it up into crisp little bits. Lift out the first batch and add the remaining oil before browning the second. Do not heap all the meat into the pan. Space is what turns its surface brown rather than grey.
3. 3Return all the mince to the pan, stir in the onion and red pepper with a pinch of salt and cook for 6 minutes until softened and glossy at the edges. Let the garlic sizzle briefly, then move on as soon as its raw smell fades.
4. 4Add the cumin, smoked paprika, optional chilli powder if using, and tomato puree and toast in the oil for 60 seconds until fragrant and the puree darkens a shade.
5. 5Pour in the chopped tomatoes and hot beef stock. Bring to a simmer, then stir in the rinsed rice and sweetcorn.
6. 6Cover, turn the heat to low and cook for 18 minutes, keeping the lid on to hold in the steam.
7. 7Check the rice is tender and most of the liquid is gone. If it's still firm, splash in a little hot water, cover and give it 3 minutes more.
8. 8Scatter the grated Cheddar over the top in a thick, even blanket. Cover again and leave off the heat for 3 minutes until the cheese melts into a golden lid.
9. 9Check the beef is cooked through and the rice is tender. Scatter the spring onions over the melted cheese and serve in bowls. Add any of the optional guacamole, lettuce, pickled jalapeños, torn coriander and lime if using.

Per serving

kcal

717

protein

33.2g

fibre

4.6g

carbs

65.8g

fat

35.3g