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Prep time
30 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
We do burritos a little different Down Under—hold the tortilla and add plenty of diced grassfed Aussie beef. It’s a meatier (and dare we say tastier!) version for you and your mates. This was a recipe originally developed by Chef Adam Moore —True Aussie
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Ingredients
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2 teaspoons
vegetable oil
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1 pound
Aussie Grassfed beef, top round, small dice
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1 packet
taco seasoning of your choice
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2 cups
cooked hot rice of your choice
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1/2 cup
chopped fresh cilantro
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1/2 teaspoon
kosher salt
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1/4 teaspoon
black pepper
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1 cup
chunky salsa
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1 cup
drained black beans - low sodium
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1
avocado -diced
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4 tablespoons
reduced fat sour cream
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1 teaspoon
ground cumin
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4 teaspoons
thinly sliced scallions
Directions
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For the beef:Preheat a large skillet over HIGH heat and add the oil. Once the oil begins to smoke, add the beef to the pan and quickly sear for about 1 minute. Next, add the taco seasoning and cook for a few more minutes, being careful not to overcook the meat, 3 to 4 minutes. Remove from heat and reserve the meat until ready to use.
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For the cilantro rice: In a large bowl, combine the cooked rice with the fresh cilantro; season with salt and pepper.
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To serve: For each serving, place ½ cup of the cilantro rice in the bottom of a large bowl and top with one quarter (4 oz.) of the diced beef, ¼ cup salsa, ¼ cup black beans, one quarter of the avocado, 1 Tablespoon sour cream, ¼ teaspoon cumin, and 1 teaspoon scallion. Serve immediately.
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For a keto-friendly version:
• Replace rice with grated cauliflower.
• Make a fresh tomato salsa versus processed
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For a paleo-friendly version:
• Replace vegetable oil with olive oil.
• Make a fresh tomato salsa versus processed.
• Replace sour cream with coconut or cashew sour cream substitute.
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For a Whole-30 friendly version:
• Replace vegetable oil with olive oil.
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