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Mexican Bowl

Mexican bowls are a family favourite in our home; they are child-friendly, adaptable, easy to pimp up and a great way to clear out the vegetable crisper. 



Large heavy base pot

Grater or blender


  1. Heat a large heavy-based pot over medium heat. Add the ghee, onion, and garlic. Cook, often stirring, for 2-3 minutes or until onions turn golden.
  2. Add the beef mince, and cook, stirring with a wooden spoon to break the mince up, for 3 minutes until browned. Add the Mexican spice, chopped vegetables, tomato paste and stock, and cook for a few minutes.
  3. Add the tin tomatoes and water and bring to a simmer.
  4. Meanwhile, wash and grate frozen or puree fresh chicken livers in a blender. Add these to the mince and stir through. See note
  5. Season to taste with salt and pepper and let this simmer on medium heat until the sauce thickens.
  6. Meanwhile, wash and chop lettuce, cucumber, tomatoes and coriander: slice avocado and lime wedges.
  7. Spoon the mince into bowls. Accompany with chopped salad, served with avocado, coriander, lime and jalapenos. Enjoy.

TIP: The Mexican mince will keep three days in the fridge. Spoon into a small airtight container once cooled. Keep the salad vegetables separate. The mince reheats well.


The Mexican spice mix can be created for your family’s taste buds using a combination of ground cumin, coriander, paprika and chili.
If using a premade Mexican spice mix, look for brands with NO additives or preservatives; they should be a combination of spices only. 
I introduce the addition of chicken livers to this meal to increase its nutrient profile. Organ meats are incredibly nutritious and offer far more nutritional value than regular muscle meat. Chicken livers are a rich source of protein, vitamins A, B, C and E, and selenium. They are also generally affordable, and they are hardly detected by including them in rich, saucy meals. 
Adapt the recipe and how you serve it to what you have on hand or to achieve your desired macronutrient profile.

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