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RECIPE: Mexican Beef Bowls

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Who doesn’t love a classic beef chili? Made with lean beef mince, these Mexican bowls are an excellent source of iron, zinc and vitamin B12.

These nutrients work together to support energy production and the development of iron stores in expectant mothers. Red meat can often be overlooked, but consuming 2-3 serves of lean red meat when pregnant is one of the easiest ways to provide valuable nutrients and protein to support the healthy growth and development of the baby.

Serves 4
Prep time 15 minutes
Cook time 45 minutes
Gluten Free, Dairy Free, Nut Free


  • 2 tsp extra virgin olive oil
  • 3 cloves garlic, crushed
  • 1 brown onion, diced
  • 1 red capsicum, diced
  • 500g lean beef mince
  • 1 tsp smoked paprika
  • ½ tsp ground chilli
  • 700g passata
  • 400g can red kidney beans, drained & rinsed
  • 400g can corn kernels, drained & rinsed
  • 1 avocado, roughly chopped
  • Cooked brown rice and lime wedges to serve, if desired

How to make

1.  Heat olive oil in a large frypan over moderate heat. Add garlic and onion and cook for 3 minutes or until softened. Add capsicum and cook for a further 3 minutes. Add beef mince, paprika and ground chilli. Cook until mince is lightly browned. Season with salt and pepper.

2. Add the passata and half a cup of water (125mL) to the frypan and bring to the boil, then reduce heat to low. Simmer, uncovered for 20 minutes or until thickened.

3. Add kidney beans and stir through to warm.

4. To serve, divide the mixture between four serving bowls. Top with corn kernels and chopped avocado, serve with cooked brown rice and fresh lime, if desired.



Leftover mince mixture can be stored in the refrigerator for up to two days.


Nutritional information

Kilojoules 1770kJ Protein 38.7 g
Carbohydrates, total
- sugars, total
13.7 g
Fat, total
- saturated fat
14.2 g
Sodium 335 mg
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