Mexican Beef with Chipotle Corn Cobs and Avocado Salsa

Mexican Beef with Chipotle Corn Cobs and Avocado Salsa

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 17, 2016.
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Use the yummy chipotle sauce to build on this fun Mexican dish!

Ingredients

RICE

  • 1 1/2 cups basmati rice
  • 2 1/4 cups water

MEXICAN BEEF

  • 1 brown onion, finely diced
  • 450g beef mince
  • 1 clove garlic, minced
  • 1 1/2 tablespoons Mexican spice mix
  • 1/2 capsicum, core and seeds removed and finely diced
  • 1/2 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon balsamic vinegar
  • 1 cup beef stock
  • 1 can chopped tomatoes
  • 70g tomato paste

CHIPOTLE CORN COBS

  • 2 corn cobs, husk and silk removed, cut into 2–3 pieces
  • 1 tablespoon chipotle sauce (optional)

AVOCADO SALSA

  • 1 avocado
  • 1 tomato
  • 1/2 capsicum, core and seeds removed and finely diced
  • Juice of 1/2 a lemon

TO SERVE

  • 1 baby cos lettuce
  • 1/2 cup natural yoghurt
  • 1 tablespoon chipotle sauce (optional)
  • 1/2 a lemon, cut into wedges (optional)
  • 2 tablespoons chopped coriander (optional)

Steps

  1. a full kettle to the boil.
  2. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat, leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time.
  3. Heat a drizzle of oil in a pot or fry-pan on medium to high heat. Cook onion for 2–3 minutes increase heat to high, add mince and garlic, breaking mince up for 3–4 minutes. Add Mexican spice mix, capsicum, salt, sugar and balsamic vinegar, cook a further minute. Stir through beef stock, tomatoes and tomato paste, simmer for 4–5 minutes until thickened. Season to taste with salt and pepper.
  4. Place corn cobs in a large dish and pour boiling water over to cover. Leave for 3 minutes then drain. Pat dry and lightly cover with chipotle sauce (adults), or leave plain.
  5. Dice avocado and tomato 1cm; add to a medium bowl with capsicum, lemon juice and season to taste with salt and pepper. Finely shred lettuce and set aside. Combine yoghurt with chipotle sauce (if desired).
  6. Spoon ¾ cup rice per person onto plates with beef on top. Dollop over salsa, drizzle chipotle yoghurt, serve lettuce and corn on the side. Squeeze over lemon juice and garnish with coriander (if desired).

Nutritional Information

Energy 2530 kj
605 kcal
Protein 34.9g
Carbohydrate 62.3g
Fat 22.2g