With a bit of taco seasoning flavor magic, last night’s grassfed beef bolognese gets a new life for a Mexican-themed dinner, served up as a bowl, burritos or tacos.
1 ¼ pounds cooked beef Bolognese sauce (see Bolognese: base recipe, page 10)
1 cup cherry tomatoes, quartered
1 large avocado, thinly sliced
2 cups cooked basmati rice
1 (14 ounce) can black beans, rinsed, drained
2 Tablespoons reduced sodium taco seasoning
To serve: Cilantro and lime wedges
Spray a large non-stick skillet with olive oil and heat over medium-high heat. Add beef bolognese, taco seasoning and black beans. Cook for 3-4 minutes or until heated through.
Divide rice between plates and top with Mexican beef, tomatoes and avocado. Garnish with cilantro and lime wedges, to serve.
We use cookies on our website (including third party cookies) to analyse traffic, share information with analytics partners and provide you with the best experience possible. For details see our Privacy policy and our Cookies policy which were last updated in March 2019. By continuing to browse this site or by accepting below, you consent to the use of cookies.