If you hate washing dishes, you will absolutely adore this edible tortilla bowl, used as your tasty tableware today, Chef! Filled with beef mince smothered in a tomato passata sauce and dotted with silky onion, chipotle chillies & beans. Served with charred corn, a homemade green coriander sauce and creamy guacamole.
Homemade Crunch Bowl & Smoky Beef
Homemade Crunch Bowl & Smoky Beef
with charred corn & Peruvian green sauce
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Mince
- Cannellini Beans
- Chipotle Chillies in Adobo
- Corn
- Danish-style Feta
- Fresh Coriander
- Guacamole
- Hellmann’s Original Mayo
- Old Stone Mill Mexican Spice
- Onion
- Onions
- Tomato Passata
- Wheat Flour Tortilla/s
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Blender
- Paper Towel
- Seasoning (salt & pepper)
CHARRED Corn
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
To a blender, add the feta, the mayo, and ¾ of the coriander. Blend until smooth and season.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the Onion and fry until soft, 3-4 minutes. Add the Mexican spice and the chipotle chillies (to taste). Fry until fragrant, 30-60 seconds. Pour in the tomato passata, 100ml [200ml]|#7DA0D7 of water, and simmer until reduced and thickened, 10-12 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
TORTILLA BOWL
Place a shallow, oven-proof bowl on a baking tray with the opening facing up. Lightly oil the bowl. Lay the tortilla/s on a flat surface and lightly brush with oil on both sides. Place the tortilla/s in the oiled bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortilla/s cool down before removing from the bowl. Alternatively, cut the tortilla/s into small triangles. Place a pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season.
BOWL ‘EM OVER
Fill up the tortilla bowls with the loaded smoky mince, sprinkle over the charred Corn, and drizzle over the Peruvian sauce. Dollop over the Guacamole and garnish with the remaining coriander. Amazing, Chef!
CHARRED Corn
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
To a blender, add the feta, the mayo, and ¾ of the coriander. Blend until smooth and season.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the Onion and fry until soft, 3-4 minutes. Add the Mexican spice and the chipotle chillies (to taste). Fry until fragrant, 30-60 seconds. Pour in the tomato passata, 100ml [200ml]|#7DA0D7 of water, and simmer until reduced and thickened, 10-12 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
TORTILLA BOWL
Place a shallow, oven-proof bowl on a baking tray with the opening facing up. Lightly oil the bowl. Lay the tortilla/s on a flat surface and lightly brush with oil on both sides. Place the tortilla/s in the oiled bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortilla/s cool down before removing from the bowl. Alternatively, cut the tortilla/s into small triangles. Place a pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season.
BOWL ‘EM OVER
Fill up the tortilla bowls with the loaded smoky mince, sprinkle over the charred Corn, and drizzle over the Peruvian sauce. Dollop over the Guacamole and garnish with the remaining coriander. Amazing, Chef!
CHARRED Corn
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
To a blender, add the feta, the mayo, and ¾ of the coriander. Blend until smooth and season.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the Onion and fry until soft, 4-5 minutes. Add the Mexican spice and the chipotle chillies (to taste). Fry until fragrant, 30-60 seconds. Pour in the tomato passata, 300ml [400ml]|#7DA0D7 of water, and simmer until reduced and thickened, 12-15 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
TORTILLA BOWL
Place a shallow, oven-proof bowl on a baking tray with the opening facing up. Lightly oil the bowl. Lay the tortillas on a flat surface and lightly brush with oil on both sides. Place the tortillas in the oiled bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortillas cool down before removing from the bowl. Alternatively, cut the tortillas into small triangles. Place a pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season.
BOWL ‘EM OVER
Fill up the tortilla bowls with the loaded smoky mince, sprinkle over the charred Corn, and drizzle over the Peruvian sauce. Dollop over the Guacamole and garnish with the remaining coriander. Amazing, Chef!
CHARRED Corn
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
To a blender, add the feta, the mayo, and ¾ of the coriander. Blend until smooth and season.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the Onion and fry until soft, 4-5 minutes. Add the Mexican spice and the chipotle chillies (to taste). Fry until fragrant, 30-60 seconds. Pour in the tomato passata, 300ml [400ml]|#7DA0D7 of water, and simmer until reduced and thickened, 12-15 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
TORTILLA BOWL
Place a shallow, oven-proof bowl on a baking tray with the opening facing up. Lightly oil the bowl. Lay the tortillas on a flat surface and lightly brush with oil on both sides. Place the tortillas in the oiled bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortillas cool down before removing from the bowl. Alternatively, cut the tortillas into small triangles. Place a pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season.
BOWL ‘EM OVER
Fill up the tortilla bowls with the loaded smoky mince, sprinkle over the charred Corn, and drizzle over the Peruvian sauce. Dollop over the Guacamole and garnish with the remaining coriander. Amazing, Chef!
Frequently Asked Questions
What is the preparation time for Homemade Crunch Bowl & Smoky Beef?
The preparation time for Homemade Crunch Bowl & Smoky Beef with charred corn & Peruvian green sauce is between 25 and 45 minutes.
What is the total time required to make Homemade Crunch Bowl & Smoky Beef with charred corn & Peruvian green sauce?
The total time required to make Homemade Crunch Bowl & Smoky Beef with charred corn & Peruvian green sauce is between 40 and 60 minutes.
How many servings does Homemade Crunch Bowl & Smoky Beef provide?
4 servings
What are the main ingredients in Homemade Crunch Bowl & Smoky Beef?
Beef, Beef Mince, Cannellini Beans, Chipotle Chillies in Adobo, Corn, Danish-style Feta, Fresh Coriander, Guacamole, Hellmann’s Original Mayo, Old Stone Mill Mexican Spice, Onion, Onions, Tomato Passata, Wheat Flour Tortilla/s, Wheat Flour Tortillas
What is the nutritional information of Homemade Crunch Bowl & Smoky Beef?
Calories: 1437, Carbs: 83 grams, Fat: grams, Protein: 45.3 grams, Sugar: 17.6 grams, Salt: 1857 grams
How do I prepare Homemade Crunch Bowl & Smoky Beef?
TORTILLA BOWL: Place a shallow, oven-proof bowl on a baking tray with the opening facing up. Lightly oil the bowl. Lay the tortilla/s on a flat surface and lightly brush with oil on both sides. Place the tortilla/s in the oiled bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortilla/s cool down before removing from the bowl. Alternatively, cut the tortilla/s into small triangles. Place a pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season. SMOKY MINCE & BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the onion and fry until soft, 3-4 minutes. Add the Mexican spice and the chipotle chillies (to taste). Fry until fragrant, 30-60 seconds. Pour in the tomato passata, 100ml [200ml]|#7DA0D7 of water, and simmer until reduced and thickened, 10-12 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning. MAKE THE SAUCE: To a blender, add the feta, the mayo, and ¾ of the coriander. Blend until smooth and season. CHARRED CORN: Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. BOWL ‘EM OVER: Fill up the tortilla bowls with the loaded smoky mince, sprinkle over the charred corn, and drizzle over the Peruvian sauce. Dollop over the guacamole and garnish with the remaining coriander. Amazing, Chef!
What should be prepared from my kitchen to make Homemade Crunch Bowl & Smoky Beef?
Beef, Beef Mince, Cannellini Beans, Chipotle Chillies in Adobo, Corn, Danish-style Feta, Fresh Coriander, Guacamole, Hellmann’s Original Mayo, Old Stone Mill Mexican Spice, Onion, Onions, Tomato Passata, Wheat Flour Tortilla/s, Wheat Flour Tortillas
How many calories does Homemade Crunch Bowl & Smoky Beef have?
1437 calories
How much fat content does Homemade Crunch Bowl & Smoky Beef have?
grams
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