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Burrito Bowl

Dubliner Burrito Bowl.

For the mince
 2 tbsp Olive oil
 500 g Beef mince
 1 Onionchopped
 2 Garlic clovesminced
 1 tsp Ground cumin
 1 tsp Smoked paprika
 ½ tsp Cayenne pepper
 400 g Chopped tomatocanned
 400 g Kidney beansdrained from can
 250 ml Beef stock
 Salt & Pepper
For the salsa
 4 Tomatoesseeds removed & finely chopped

 ¼ Red onionfinely chopped

 1 Garlic cloveminced
 1 tbsp Fresh lime juice
 ½ Red chilifinely chopped (optional)
To assemble
 4 Portions of cooked basmati rice
 Cooked mince

 2 avocadossliced
 150 g Dubliner Lighter Red Cheese

 Sour cream

 Fresh corianderroughly chopped


To cook the meat, heat pan on medium high heat. Add olive oil then add the mince. Break up large pieces with a fork and spread out over surface of the pan. Brown the meat, stirring occasionally.


Lower heat to medium then add the onion, cook for 1-2 minutes. Add the garlic and cook further 1 minute.


Stir in the cumin, smoked paprika and cayenne pepper. Add the chopped tomato, kidney beans and beef stock. Stir to combine, then leave to simmer on medium low heat until half of the liquid has been reduced, stirring occasionally. Between 15-20 minutes.


Taste for seasoning, add salt & pepper as needed. Remove from heat.


While mince is cooking, make the salsa. Combine all salsa ingredients and stir together. Chill in the fridge until needed.


To assemble the burrito bowl, spoon a layer of cooked Basmati rice into serving bowls. Spoon cooked mince over about half of the rice, then spoon fresh salsa next to the mince, covering about 1/8 of the rice. Arrange half an avocado on top, then sprinkle generously with Dubliner cheese.


Garnish with fresh coriander and serve with sour cream on the side.

Nutrition Facts

Serving Size 1

Servings 0