Beef and bean taco rice

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• 500 g beef mince
• 1 400 g can three-bean mix
• 700 ml tomato passata
• 50 g chipotle in adobo
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp soy sauce

To serve

• 6 cups warm cooked rice
• 4 cups shredded tasty cheese
• finely diced red onion
• halved cherry tomatoes
• shredded iceberg lettuce
• fresh pico de gallo or pre-made mild salsa
• Tabasco, or other hot sauce

Instructions

1. Heat a large heavy-based saucepan over medium heat and add the oil and onion. Fry the onion for about 10 minutes or until softened and just starting to brown. Add the cumin, paprika, oregano and cinnamon and stir well. Add the beef and cook, breaking up any lumps with a spoon, until lightly browned.
2. Add the three-bean mix, passata, chipotle, sugar, salt, soy sauce 125 ml (½ cup) water and mix well. Bring to a simmer, cover, then reduce the heat to low and cook, stirring occasionally for about 90 minutes. Taste and adjust the seasoning if necessary.
3. To assemble the taco rice, place the rice on a large plate or in a bowl and top with the meat sauce. Cover with cheese, red onion, cherry tomatoes and shredded lettuce. Serve with the salsa and Tabasco.

Photography by Adam Liaw.

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