250g packet microwaveable Mexican-style rice
2 tblsps olive oil
750g beef mince
1 onion, halved, thinly sliced
30g sachet taco spice mix
1⁄2 cup chopped fresh coriander
1 large avocado, sliced
Corn chips and sour cream, to serve
CHERRY TOMATO SALSA
250g punnet cherry tomatoes, halved
1⁄2 cup fresh coriander leaves
1⁄3 cup drained, pickled, sliced jalapenos
1 tblsp lime juice
Salt and pepper, to taste
Heat rice according to packet directions.
2 Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add beef in two batches. Cook, stirring to break up mince,
for about 5 minutes, or until browned. Remove.
3 Heat remaining oil in same pan. Add onion. Cook, stirring occasionally, until soft. Add spice mix. Cook, stirring, for 2 minutes. Return beef to pan with rice. Cook, stirring, until hot. Remove from heat. Stir in coriander.
4 Meanwhile, make salsa. Combine all ingredients in a bowl. Mix well.
5 Spoon rice mixture onto a serving platter. Top with avocado. Spoon over salsa. Serve with corn chips and sour cream.