These Mexican Burrito Meal Prep Bowls with lean beef, corn, tomatoes and lettuce are simple but filling. Make them ahead for four delicious lunches or dinner
Serves: 4
Ready in: 25 mins
Ingredients:
Beef:
500g lean beef
140g tomato paste
1 packet Mexican seasoning (to make your own use: 1/2 tbsp cumin, 3/4 tbsp chili powder, 1/2 tbsp onion powder, 1/4 tbsp garlic powder, and salt & pepper to taste)
extra virgin olive oil
salt and pepper
Add-ons
1 punnet cherry tomatoes
1 cos lettuce, sliced
125g can corn, drained, rinsed
1 cup light tasty cheese
½ cup plain YoPRO
1 lemon, cut into 4 wedges
Fresh coriander to garnish (optional)
1 avocado, cut into quarters (optional)
Method:
Step 1. Prepare the add-ons as instructed in the ingredients list
Step 2. Place a frying pan over medium-high heat with add a good drizzle of olive oil. Add the beef mince, breaking it up with a spoon, until browned 3-4 minutes. Add the tomato paste, and Mexican seasoning and cook until fragrant 1-3 minutes. If the mince is too dry add 1- 2 tbsp of water. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly
Step 3. Assemble Mexican burrito bowls in 3 compartment MealPrep MVP containers evenly. For best storage practice, ensure that the meat, dairy and fresh vegetables are stored in separate compartments. Combine all ingredients just before eating
Storage: Store in the fridge for up to 4 days. You may serve this meal cold or warm the meat up in the microwave
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