Loaded Beef Burrito Bowl Bar

• Meanwhile, thinly slice red onion (see 
ingredients).
• In a small bowl, combine the white wine
vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add to 
pickling liquid. Add enough water to just cover 
onion. Set aside. 

• Slice avocado in half and scoop out flesh. Slice 
lemon into wedges.
• In a medium bowl, mash avocado with a 
squeeze of lemon juice and a drizzle of olive oil
until smooth. Season with salt and pepper to 
taste and set aside. 

• Heat a large frying pan over medium-high heat.
• Cook beef mince (no need for oil!), breaking up 
with a spoon, until just browned, 4-5 minutes.
• SPICY! This is a mild spice blend, but use less 
if you’re sensitive to heat! Add Tex-Mex spice
blend and tomato paste and cook, stirring until 
fragrant, 1 minute.
• Add the water (for the beef) and simmer until 
slightly thickened, 1 minute. Season to taste.

• While the beef is cooking, finely chop tomato.
• In a second medium bowl, combine tomato with 
a drizzle of olive oil and a squeeze of lemon 
juice. Season to taste.