Our Thermomix Mexican Beef Bowls are the perfect family dinner for busy weeknights! Shredded Mexican beef served with rice, salad, grated cheese, corn chips and sour cream!
Say hello to one of my family's all-time favourite dinners... Mexican beef bowls!!!
This versatile dinner makes a yummy 'fakeaway' option and everyone can customise their own bowls with their favourite salad ingredients.
Looking for more 'fakeaway' options for your next family dinner?
Try our Japanese chicken curry, Greek lamb gozlemes or our bao buns!
Why You're Going To Love This Recipe
Our Thermomix Mexican Beef Bowls are healthy and satisfying!
- Quick & Easy - Have dinner on the table in less than 40 minutes... perfect for busy weeknights!!
- Kid-Friendly - kids absolutely LOVE this recipe (I omit the chilli powder as my son isn't a fan). They can make their own bowls by adding all of their favourite salad ingredients, plus Mexican rice, corn chips and sour cream!
- Great 'Fakeaway' Option - save money by making your own Mexican dinner at home (take it to the next level by making a batch of Thermomix margaritas!)
What You Need
A handful of basics are needed to make our Mexican beef bowls!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Beef - I recommend using beef rump steak and dicing it into large chunks
- Spices - cumin, paprika and chilli powder (omit the chilli powder if serving to young children)
- Red onion - or substitute with brown onion if that's what you have on hand
- Olive oil
- Minced garlic - I use pre-minced garlic to save time, however, you can use cloves and mince them in the Thermomix if you prefer
- Liquid beef stock - use store-bought liquid beef stock or make your own by adding 2 teaspoon beef stock powder to 500g water
- Tomato paste
- To serve - your choice of baby spinach, avocado, cucumber, cherry tomatoes, Mexican rice, grated cheese, corn chips and sour cream
Step By Step Instructions
Let's make shredded Mexican beef using the Thermomix!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Coat The Beef
Toss the beef through the paprika and cumin and set aside.
Step 2 - Saute
Chop the red onion and then add the olive oil, minced garlic and chilli powder (if using).
Saute for 3 minutes.
Step 3 - Cook The Beef
Add the beef stock liquid into the Thermomix bowl.
Place the beef into the simmering basket and insert into the Thermomix bowl.
Cook for 25 minutes.
Step 4 - Shred The Beef
Remove ¾ of the liquid from the Thermomix bowl and discard.
Place the cooked beef into the bowl along with the tomato paste.
Shred the beef for 10 seconds on REVERSE.
Step 5 - Serve
Assemble your Thermomix Mexican beef bowls by adding the beef, Mexican rice, salad ingredients, corn chips and sour cream.
Serve immediately.
Expert Tips
Follow our simple tips for delicious beef bowls:
- omit the chilli powder if serving to young children
- customise your beef bowls with any of your favourite salad ingredients
- I like to heat up a packet of Mexican rice to serve with the bowls as I find that it helps to bulk out the meal
- add corn chips and sour cream for a classic Mexican dinner!
- you can use freshly sliced avocado or make your own homemade guacamole in your Thermomix
FAQs
Yes! This recipe is suitable for use in all of the Thermomix models.
The simmering basket is an attachment that is included when you purchase a Thermomix. It is also known as the rice basket.
Related Recipes
Looking for more easy weeknight Thermomix dinners?
Here's a few more of our favourite family meals:
SHOP OUR RANGE OF THERMOMIX COOKBOOKS
Browse our collection of hardcopy Thermomix cookbooks here.
There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Mexican Beef Bowls
Equipment
- Thermomix
Ingredients
- 500 g beef rump steak chopped into chunks
- 1 tbs paprika
- 1 tbs ground cumin
- 1 red onion , halved
- 1 tbs olive oil
- 2 teaspoon minced garlic
- 1 teaspoon ground chilli powder (more or less depending on taste preference - omit if serving to kids)
- 500 g liquid beef stock
- 50 g tomato paste
- salad baby spinach, Mexican rice, grated cheese, cherry tomatoes, avocado, cucumber etc
- sour cream and corn chips to serve
Instructions
- Place chopped beef rump steak into a bowl. Add the paprika and cumin and stir to coat. Set aside until needed.
- Place the red onion into the Thermomix bowl and chop for 5 seconds, Speed 6. Scrape down the sides of the bowl and repeat for a further 2 seconds.
- Add the olive oil, minced garlic and chilli powder.
- Cook for 3 minutes, Varoma, Speed 2.
- Pour the beef stock into the Thermomix bowl (with the sautéed onion mixture).
- Place the beef chunks into the simmering basket and insert into the Thermomix.Cook for 25 minutes, 100 degrees, Speed 2.
- Drain ¾ of the stock liquid (and leave the remaining ¼ in the bowl).
- Add the cooked beef and the tomato paste to the bowl.
- Shred the beef for 10 seconds, REVERSE, Speed 5.
- Prepare the salad ingredients in your serving bowls.
- Add the shredded beef, sour cream and corn chips.
Notes
- omit the chilli powder if serving to young children
- customise your beef bowls with any of your favourite salad ingredients
- I like to heat up a packet of Mexican rice to serve with the bowls as I find that it helps to bulk out the meal
- add corn chips and sour cream for a classic Mexican dinner!
- you can use freshly sliced avocado or make your own homemade guacamole in your Thermomix
Teena says
What do you do with the other half of the liquid stock??
Lucy says
You can discard the half you have drained. 🙂
Karen says
Hi, just wondering if I can double the recipe please? I have a large family dinner and will need plenty
Tash says
Hi Karen, depending on the model of Thermo cooker you have, you should be able to double the recipe as long as the ingredients do not fill the jug past the "MAX" line marked on it. There are recipes on Cookidoo that use 1000g of meat but they don't have as much liquid, so just keep an eye on the capacity indicator and if in doubt, check the instruction manual for any limits detailed for your machine. 🙂
Tamara says
Can you use beef mince instead?
Danielle Murray says
My meat turned out super super wet and sloppy even with a bit more than half of the stock taken out. Can't work out what I did wrong! (*could be my preggo brain*). Still really tasty though.
Linda Laming says
This is absolutely so delish!!! I'm not even sure if I want to share this with the family!! ?
Lucy Mathieson says
Yay!!!!
Linda Laming says
It's beginning to be a weekly favourite now!!
If I doubled the meat, how much longer do you think I should cook it for?
Amy says
If using a liquid store bought beef stock how much should I use?
Thanks
Lucy Mathieson says
Hi Amy, exactly the same amount - 500g 🙂 xx
Lou says
This has very quickly become a regular favourite in our family! I love how tender the meat is and to serve it like this is such a fresh and healthy alternative!!
Kiara says
Really want to make this as I have had it at a friends house and it is absolutely delicious. But unfortunately I don’t have a thermomix 🙁 was wondering if anyone could help as to how I would make it without one. Thanks In advance 🙂
Pamela says
Love this easy recipe. Having guests so just wondered if I could you double the recipe? I have a TM5. Thanks.
Audrey Griffiths says
Does this freeze well?
Lucy Mathieson says
Yes you can freeze the meat once it's cooked 🙂
Melissa says
Thank you this was great...and it was easy to adapt to a single serving for just me!
Lucy Mathieson says
Fantastic!! We're so glad you liked it!
Anna says
I made this earlier this week. It was SO simple and SO delicious!
I made it at lunchtime and was out for after school activities so once the 25 minutes was up transferred to me slow cooker, threw in the oven on low and when we returned home hours later I simply pushed on it al with my masher.
It was delicious! Thank you
Lucy says
Woo hoo!! Thanks for the lovely feedback! xx
Kate says
This is beautiful and tender. Such a convenient and quick way to cook the meat. I'm not a big fan of spicy food, so I tossed the meat in Moroccan spices. I will definitely be making this again.
Lauren Matheson says
That's great Kate, so glad you enjoyed it x