22/02/2021 
CategoryBeef, Everyday, Harmony Day, Hot Meals, Hot Meals, Lunch
Yields20 ServingsQuarter (5 Servings)Half (10 Servings)Default (20 Servings)Double (40 Servings)Triple (60 Servings)
Recipe from the Everyday Canteen Recipes Resource
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
For the beef
4 tbsp canola oil
1.60 kg lean beef mince
2 red capsicum, chopped
2 large onion, sliced
2 tsp garlic, minced
1 tsp paprika
For the salsa
2 x 400g tin corn, drained, salt-reduced
2 x 400g tin black beans or kidney beans, drained, salt reduced
4 medium tomato, diced
1 bunch fresh coriander, chopped
To assemble
1 head iceberg lettuce, chopped
10 cups cooked rice
4 cups reduced-fat cheese, shredded (optional)
1 cup chopped shallots
Method
1
In a large non-stick frying pan heat the canola oil, and cook the onions until golden. Add the capsicum, spices and garlic until spices begin to release a toasted smell.
2
Add the beef mince to the onion and capsicum mixture and cook for 5 minutes, until the mince is brown and cooked through. Add ½ cup of water and cook until the water has evaporated and beef is cooked through.
3
In a bowl, place all the salsa ingredients and mix well.
4
Use 10 serving bowls to evenly divide out the lettuce followed by ½ a cup of cooked rice in each bowl, then add 80g of cooked beef mixture (just under ½ a cup), 100g of the salsa (about ½ a cup), and finish with the cheese if required and chopped shallots.
5
Serve warm.
Variations
- Try diced fish fillet, chuck steak or chicken breast as an alternative to the beef mince.
- Try substituting the white rice for brown rice as a wholegrain alternative.
- Make this recipe vegetarian by replacing the beef mince with extra beans, chickpeas, tofu or lentils.
Tips
- 1 cup of uncooked beans = 3 cups of cooked beans
Nutrition Facts
Serving Size 240g
Servings 20
Ingredients
For the beef
4 tbsp canola oil
1.60 kg lean beef mince
2 red capsicum, chopped
2 large onion, sliced
2 tsp garlic, minced
1 tsp paprika
For the salsa
2 x 400g tin corn, drained, salt-reduced
2 x 400g tin black beans or kidney beans, drained, salt reduced
4 medium tomato, diced
1 bunch fresh coriander, chopped
To assemble
1 head iceberg lettuce, chopped
10 cups cooked rice
4 cups reduced-fat cheese, shredded (optional)
1 cup chopped shallots
Directions
1
In a large non-stick frying pan heat the canola oil, and cook the onions until golden. Add the capsicum, spices and garlic until spices begin to release a toasted smell.
2
Add the beef mince to the onion and capsicum mixture and cook for 5 minutes, until the mince is brown and cooked through. Add ½ cup of water and cook until the water has evaporated and beef is cooked through.
3
In a bowl, place all the salsa ingredients and mix well.
4
Use 10 serving bowls to evenly divide out the lettuce followed by ½ a cup of cooked rice in each bowl, then add 80g of cooked beef mixture (just under ½ a cup), 100g of the salsa (about ½ a cup), and finish with the cheese if required and chopped shallots.
5
Serve warm.
