For a family-friendly version, omit jalapenos from the salsa. For a change, try serving cooked beef mixture with soft tortillas or taco shells.

Ingredients

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

Method

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.