BIG BURRITO BOWL
For the seasoning mix:
1 tsp cumin
1 tsp chilli powder
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
And the rest:
200g mince meat
10 cherry tomatoes, very finely chopped
¼ red onion, very finely chopped
A few springs of corianders, finely chopped
½ lime, juiced
½ little gem lettuce head
2tbsp sour cream
1 clove garlic, minced
20g Cheddar Cheesies
Combine the seasoning mix ingredients. Cook meat on medium heat and add seasoning.
Spread the lettuce in the bottom of a big bowl.
Combine tomatoes, red onion, lime and coriander to make your fresh and zingy pico de gallo. Salt to taste. Pile the mix into a corner of your bowl.
Mash the avocado and mix in the garlic and olive oil. Salt to taste (but top tip: the best guac’s use a good amount of salt). Pile your guacamole into another corner of your bowl.
Once your meat is cooked and ready, add to the bowl. Finally add your Cheddar Cheesies and a big dollop of sour cream.