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Mexican Beef and Sweet Potato Bowls

Home  >  Inspire & Create  >  Curtis Mince  >  Mexican Beef and Sweet Potato Bowls


RECIPE

Mexican Beef and Sweet Potato Bowls

Prep

10 mins


Cooking

15 mins


Difficulty

Easy


Serves

4

Mexican Beef and Sweet Potato Bowls

Ingredients

  • 2 tbs olive oil
  • 500g gold sweet potatoes, peeled, cut into 1cm pieces
  • 500g Cook with Curtis Mexican Recipe Beef Mince
  • ¼ cup (70g) tomato paste
  • 1 tbs plain flour
  • 4 cups (600g) steamed rice
  • Shredded cabbage, to serve
  • Chopped tomato, to serve

Method

  1. Heat a large non-stick frying pan over medium-high heat. Add the oil and sweet potato and cook, stirring, for 8 mins or until golden. Season with salt.
  2. Heat another large frying pan over high heat. Add beef and cook, stirring to break up lumps, for 3 mins or until cooked through. Stir in tomato paste and flour. Add ¾ cup (185ml) water, stirring to combine. Cook for 1 min or until sauce thickens slightly and coats beef. Season with salt. Stir in the sweet potato.
  3. Divide rice among bowls. Top with beef mixture, cabbage and tomato.

Serve with crumbled fetta, sour cream, sliced spring onions, coriander leaves and lime wedges

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