Tex-Mex Beef & Bacon Rice Bowl

• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are ‘popping’ out.

• Thinly slice onion. • Roughly chop baby spinach leaves. • To the bowl with corn, add onion, baby spinach leaves, a drizzle of vinegar and olive oil and a pinch of salt and pepper, tossing to combine

Little cooks: Take the lead by tossing the salsa!

• Return frying pan to medium-high heat, with a drizzle of olive oil. Cook diced bacon, breaking bacon up with a spoon, until just golden, 2-3 minutes. • Add beef mince to pan, breaking mince up with a spoon, until just browned, 4-5 minutes.

TIP: For best results, drain the oil from the pan at the end of this step.

• Stir in Tex-Mex spice blend and tomato paste, until fragrant, 1 minute. • Add the water (for the beef) and cook, stirring occasionally, until thickened, 1-2 minutes. Season to taste.