A bowl filled with corn chips, spinach leaves, chopped tomatoes and cucumber, beef and grated cheese, and a dollop of sour cream on top.

Thermomix Mexican Beef Bowls

Are you after an easy weeknight dinner that’s packed with flavour!? Then our Thermomix Mexican Beef Bowls are exactly what you need. Shredded Mexican beef with a deliciously healthy salad… and of course, a good dollop of sour cream (and some sneaky corn chips on the side!).

Thermomix Mexican Beef Bowls

This is definitely one quick and easy dinner – which makes it perfect for us busy mummas (and dads!). You can cook the meat ahead of time and keep it warm in the ThermoServer. Then it’s just a matter of letting everyone in the family mix and match with their favourite salad ingredients.

Thermomix Mexican Beef Bowls

I like to serve these Thermomix Mexican Beef Bowls with sour cream and corn chips… because YUM!!! This is definitely a family favourite in our house!

Thermomix Mexican Beef Bowls

Our recipe has been adapted from this recipe on the Recipe Community.

Thermomix Mexican Beef Bowls

Thermomix Mexican Beef Bowls

Our Thermomix Mexican Beef Bowls are packed full of flavour! Simply add your favourite salad ingredients, a dollop of sour cream and corn chips!
5 from 4 votes
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Servings: 4


  • 500 g beef rump steak , chopped into chunks
  • 1 tbs paprika
  • 1 tbs ground cumin
  • 1 red onion , halved
  • 1 tbs olive oil
  • 2 tsp minced garlic
  • 1 tsp ground chilli powder (more or less depending on taste preference)
  • 500 g beef stock
  • 50 g tomato paste
  • Baby spinach , lettuce, grated cheese, cherry tomatoes, avocado, cucumber, to serve
  • Sour cream and corn chips , to serve


  • 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 on Speed 6, 5 seconds. Scrape down the sides of the bowl and repeat for a further 2 seconds.
  • Add the olive oil, minced garlic and chilli powder.
  • Cook on Varoma, Speed 2, 3 minutes.
  • Pour the beef stock into the Thermomix bowl (with the sautéed onion mixture).
  • Place the beef chunks into the basket and insert into the Thermomix.
  • Cook for 25 minutes, 100 degrees, Speed 2.
  • Drain half of the stock liquid (and leave the remaining half in the bowl).
  • Add the cooked beef and the tomato paste.
  • Shred the beef on Reverse, 10 seconds, Speed 5.
  • Prepare the salad ingredients in your serving bowls.
  • Add the shredded beef, sour cream and corn chips.
  • Serve

Comments 18

  1. 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.

  2. 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

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  3. 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 🙂

  4. 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!!

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      1. 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?

  5. 5 stars
    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.

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