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Mexican Beef and Sweet Potato Bowls

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Mexican Beef and Sweet Potato Bowls


10 mins


15 mins





Mexican Beef and Sweet Potato Bowls


  • 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


  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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