Mexican Beef Bake
Raw ingredients. One dish. Straight in the oven. No pans, no bullshit.
- 500g extra lean beef mince (raw)
- 200g jasmine rice
- 400ml beef stock
- 200g tinned corn (drained)
- 200g black beans (drained)
- 200g cherry tomatoes (halved)
- 100g red capsicum (chopped)
- 100g carrot (grated or finely chopped)
- 30g taco seasoning
- Juice of 1 lime
- Salt and pepper
- Garlic powder & smoked paprika (optional seasoning)
- 100g light mozzarella (grated, to top)
- Coriander to finish (optional)
- Preheat oven to 180°C (350°F).
- Combine all ingredients except mozzarella and coriander in a large baking dish. Mix evenly.
- Cover with foil and bake for 45 minutes.
- Remove foil, top with mozzarella, and bake another 10–15 minutes until golden.
- Let it rest for 5 minutes before serving. Garnish with coriander if desired.
Serves: 4
Calories: 447 | Protein: 42g | Carbs: 37g | Fat: 12g