Mexican Fiesta Bowls

I love a good hearty meal with all the fixins and this is definitely one of those meals! It starts with a scoop of brown rice, some chili, tortilla chips, cheese, TOASTED COCONUT, cilantro and lime. The toasted coconut may sound weird at first, but I love its sweet addition to this dish.

If you need to feed a crowd, or simply feed your family, this is a great meal that everyone will love. It's so easy to make, too!

Mexican Fiesta Bowls
Adapted from Bev Cooks
Serves 4
1 cup brown rice, cooked
1 lb. ground beef
2 tsp. cumin
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. onion powder
1 Tbsp. tomato paste
1 (15 oz.) can pinto beans, drained and rinsed
1 Tbsp. apple cider vinegar
1 Tbsp. brown sugar
salt and pepper
tortilla chips, crushed
1 cup shredded cheddar cheese
1 cup toasted coconut flakes
lime juice

1. In a small bowl, combine the cumin, chili, garlic and onion powders. Set aside.
2. In a large saucepan, brown the beef. Once there’s no more pink, mix in the spices. Season with salt and pepper. Push some of the beef to the edge of the pan and add the tomato paste. Press the paste into the bottom of the pan so the flavors release then mix it all together.
3. Stir in the beans, vinegar and brown sugar. Stir together, reduce heat to medium low and simmer (partially covered) for 30 minutes. Taste and add more salt and pepper if needed.
4. To serve, place a scoop of brown rice in a bowl, a scoop of chili, tortilla chips, cheese, coconut flakes, cilantro and lime juice.


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