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