Beef Taco Bowls

1. Cook the rice per packet instructions.

2. Drain and rinse the kidney beans. Set aside.

3. Heat 1 tbsp oil in a large pan over high heat. Add the mince and break it up. Cook 6–8 minutes until browned. Drain excess fat.

4. Add the taco seasoning and 100ml water. Stir to combine and cook 2 minutes until the sauce thickens.

5. Add kidney beans and stir through. Heat 2 minutes.

6. Dice the tomatoes and avocado. Shred the iceberg lettuce. Grate the cheddar.

7. Assemble bowls: rice base, mince mix, then toppings of tomato, avocado, lettuce, cheddar, and a squeeze of lime. Serve with tortilla chips on the side.