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 red onion (see ingredients). 
• Finely chop garlic. 
• Roughly chop baby spinach leaves.
• To the bowl with corn, add onion, baby spinach, 
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, 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. 

• SPICY! This is a mild spice blend, but use less if 
you’re sensitive to heat! Stir in Tex-Mex spice 
blend, garlic 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.