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Mexican Taco Mince Bowl

Spiced beef mince with classic Mexican flavours served as a nutritious bowl, delivering plenty of protein and fibre with far less saturated fat than a traditional taco spread.

Prep 10 min Cook 20 min 4 servings

Nutrition per serving

420 kcal calories
32 g protein
38 g carbs
14 g fat
6 g sugar
Fibre 8g
Added sugar 0g
Sodium 480mg
See how it compares to the classic ↓

In the clinic

372 fewer calories per portion

Beef tacos this version

Compared to Beef tacos (BBC Good Food)

Classically served in fried or hard taco shells with full-fat soured cream, grated cheese and seasoned beef mince, adding significant saturated fat and refined carbohydrates

−69% saturated fat −68% fat −29% sodium
Per serving Beef tacos This recipe Difference
Calories 792 kcal 420 kcal −47%
Carbs 51g 38g −25%
Fat 44g 14g −68%
Saturated fat 16g 5g −69%
Sugar 8g 6g −25%
Sodium 680mg 480mg −29%
Fibre 9g 8g −11%
Protein 44g 32g −27%

What changed

  • Hard or fried taco shells No shell: served as a bowl over rice or lettuce

    Removes the refined, often deep-fried carbohydrate that contributes most of the extra calories and saturated fat

  • Full-fat soured cream Plain low-fat yoghurt or omitted

    Cuts saturated fat noticeably while still providing a cooling, creamy element

  • Pre-mixed taco seasoning sachets Individual spices (cumin, smoked paprika, chilli)

    Reduces sodium significantly because sachets are typically very high in added salt

Per serving. Our figures are estimates; the comparison's are the published nutrition of the BBC Good Food recipe.

Shared in the family group chat as a recipe in its own right, this vibrant mince bowl brings all the bold flavours of a taco night into one easy, spoonable dish. It is warming, filling and surprisingly lean.

Ingredients

Servings 4
  • 500 g Lean beef mince, 5% fat
  • 1 Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 Red pepper, diced
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 0.5 tsp Chilli powder, or to taste
  • 0.5 tsp Dried oregano
  • 1 tbsp Tomato purée
  • 400 g Tinned chopped tomatoes
  • 400 g Tinned black beans, drained and rinsed
  • 200 g Tinned sweetcorn, drained
  • 1 tbsp Olive oil
  • Salt and pepper, to taste
  • 240 g Cooked brown rice, to serve, or use lettuce for a low-carb option
  • 1 Avocado, sliced, to serve
  • Fresh coriander, roughly chopped, to serve
  • Lime wedges, to serve

Compared to Beef tacos (BBC Good Food)

47% fewer calories25% less carbs25% less sugar68% less fat Full comparison ↑

Instructions

  1. Heat the olive oil in a large frying pan over a medium-high heat.

  2. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.

  3. Add the garlic and red pepper and cook for a further 2 minutes.

  4. Increase the heat to high, add the beef mince and cook for 5 to 6 minutes, breaking it up with a wooden spoon, until browned all over.

  5. Stir in the cumin, smoked paprika, chilli powder and oregano, then add the tomato purée and cook for 1 minute.

  6. Pour in the chopped tomatoes, then add the black beans and sweetcorn. Stir everything together well.

  7. Reduce the heat to medium and simmer for 8 to 10 minutes, until the sauce has thickened. Season with salt and pepper.

  8. Divide the cooked brown rice between four bowls and spoon the mince mixture on top.

  9. Finish each bowl with sliced avocado, fresh coriander and a squeeze of lime juice.