Nacho Beef Burrito Bowl

• 250 g extra lean beef mince (5%)
• 1 ½ tbsp taco seasoning
• ½ tbsp tomato purée
• 80 ml water
• 1 packet Mexican-style microwave rice (250g packet)
• 2 slices light cheese slices
• 2 tbsp semi-skimmed milk
• pinch smoked paprika
• 100 g shredded lettuce
• 8 cherry tomatoes (quartered)
• ½ avocado (diced)
• 2 tbsp tomato salsa
• 25 g nacho cheese tortilla chips

Instructions

1. 1

   Fry the beef mince until browned.

2. 2

   Stir in the taco seasoning, then add the tomato purée and cook for a minute to deepen the flavour.

   1 min
3. 3

   Pour in the water and let it simmer for a few minutes until the beef is glossy and coated.

   3 min
4. 4

   Heat the microwave rice according to packet instructions.

   2 min
5. 5

   For the cheese sauce, add the cheese slices and milk to a bowl and microwave in short bursts, stirring each time until smooth. Stir through the smoked paprika, adding a splash more milk if needed to loosen.

   2 min
6. 6

   To assemble, divide the rice between bowls, top with the beef, then drizzle over the warm cheese sauce.

7. 7

   Finish with the lettuce, tomatoes, avocado and salsa, then scatter over the tortilla chips.