One-Pot Slow Cooker Mexican Beef

Method

• Step 1
• In your slow cooker (or large pot) add the onion and garlic, sauté them until just brown. Then, add in the dried herbs and the beef mince. Stir until just caramelised. Now, pop in the rice, lentils and broth. If you’re cooking this on the cooktop, pop the lid on and let it cook for 25 minutes. If you’re using the slow cooker, stir it well so the rice and lentils are mostly on the bottom and pop on low for 4 hours.
• Step 2
• When done (the lentils and rice will be softish) add the veggies, tomato paste, black beans and corn. Give it a good stir and season with salt and pepper. Check for taste and add some more paprika or cumin if it needs it. Stir through the juice of the lime and shred the coriander and add that in too. I let this cook for 5 minutes or so. You're doing it this way so the corn and veg stays crispy. If you want yours soft, add it in at the start.
• Step 3
• With 5 minutes to go, add the cheese on top and cover again. It’s ready to go when the cheese is melted.
• Serving Suggestion
• Mash your avocado with a teaspoon of olive oil and salt and pepper for a quick guacamole and pop the baby spinach and corn chips in a bowl to serve alongside.

Stacey Clare's Nutritional Tip