Speedy Loaded Mexican Beef Bowl

While the rice is cooking, slice the kernels off the corn cob. TIP: Do this in a large bowl to stop them from flying everywhere! Peel and crush the garlic. Dice the avocado and Roma tomato. TIP: Dice the avocado whilst still in the skin, then scoop out the flesh using a spoon. Grate the Cheddar cheese.

Heat a medium frying pan over a medium-high heat. Add the corn kernels and cook for 5 minutes, or until golden and lightly charred. TIP: Cooking the corn in a dry pan helps to stop the corn kernels popping out of the pan! Season with a pinch of salt and pepper. Remove from the pan and set aside.

Return the same medium pan to a medium-high heat and add a drizzle of olive oil. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned.

Add the garlic, taco spice blend, salt (use suggested amount) and a pinch of the chipotle spice blend (if using) to the beef mince. TIP: The chipotle spice blend is spicy! Add it little by little, tasting as you go. Cook for 1-2 minutes, or until fragrant. Add the tomato paste and water (for the sauce) and simmer for 2 minutes, or until slightly thickened. Remove from the heat.