• Katie Lolas

Mexican Meal Prep Burrito Bowls

Updated: May 16

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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