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Because life is SO MUCH better with tacos right? Found some mince in the freezer, whacked it in the pan with capsicum, onion, cumin and paprika to make a tasty beef mix and then popped it all together in a bowl with a quick salsa and toasty corn and helloooooooo TACO IN A BOWL! And it took less than 15 minutes to cook! Sweet hey? You can make too.. READY?


GF : DF : SF

Serves 2

Beef chilli:

300g beef mince

1 tablespoon coconut or olive oil

1 small brown onion, peeled and diced

1 clove garlic, peeled and sliced

1/2 red capsicum, seed removed, chopped

100g cooked black or red kidney beans

1 teaspoon ground cumin

1 teaspoon sweet paprika


200g tomatoes, we used baby heirloom, cut into chunks

1/4 small spanish onion, peeled and finely diced

1/4 cup coriander leaves, picked, stems finely chopped

1/4 cup mint leaves, finely sliced

Juice of half a lime

Tabasco sauce

sea salt and black pepper

Taco add ons:

2 cobs corn, kernels removed

1/2 teaspoons smoky or sweet paprika

1 small avocado

1 cup red cabbage, finely sliced

1 teaspoon apple cider /balsamic vinegar

1/2 lime, cut into 2 wedges 

2 handfuls corn chips

To make the beef:

Heat a fry pan on medium heat and add oil, onion, garlic, red capsicum and mince. Cook for 5 minutes, breaking up the beef so it browns easily. Add black/red kidney beans, cumin, sweet paprika and a pinch of salt and cook for a further 3 minutes. Transfer to a bowl, cover to keep warm and set aside.

To make the salsa:

Make whilst the beef is cooking. Toss all ingredients together in a bowl, add Tabasco to taste and set aside.

To make the corn:

Wipe the pan clean, place back on heat and increase heat to high. Drizzle with enough coconut oil to coat the pan lightly, then add corn kernels and paprika (sweet or smoky is fine, but smoky creates a really great flavour) and cook for 2 minutes. It should be lightly cooked but golden in colour too.

To assemble the taco bowl:

Arrange the ingredients around the bowl and finish by placing half an avocado sprinkled with paprika on top. Squeeze with lime and eat.

This is a sponsored post by Beef and Lamb Team but all ideas and opinions expressed are the author’s own.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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