Everyday Healthy PLR Ebook

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BEEF CHILLI TACOS with Mushrooms & Corn

SERVES 4 (MAKES 8)

Nutrition Tip —

The key to healthy home cooking is being prepared. Plan meals for the week, make a shopping list and you’re ready to go. This helps to avoid food wastage and purchasing unhealthy products.

Try planning your meals around the seasons to prevent your grocery bill blowing out and to ensure your meals are full of flavour and nutrition.

1 Lebanese cucumber, diced
1 avocado, flesh scooped out and diced
3 spring onions, sliced finely on an angle
Juice of a lime
Salt, to taste
1 tablespoon canola oil
4 Portobello mushrooms, sliced thinly
2 cobs corn, kernels sliced off
8 wholemeal tortillas
Fresh coriander leaves, to serve

Beef chilli

1 1/2 tablespoon canola oil
500g lean beef mince
2 long red chillis, sliced
1 red onion, diced
2 medium red capsicum, deseeded, diced
4 cloves garlic, peeled, finely sliced
3 teaspoons paprika
2 x 400g can chopped tomatoes

Method

First, make the beef chilli. Heat canola oil in a large pan over medium-high heat. Add beef mince and allow it to brown without stirring too often. Once beef has browned, add the chilli, onion, capsicum and garlic. Stir until onion becomes translucent. Stir in paprika and tomatoes. Cook for 10–15 minutes or until sauce has thickened and slightly darkened in colour.

Combine cucumber, avocado, spring onions, lime juice and a pinch of salt in a bowl. Set aside to serve.

Heat a frying pan over high heat with the canola oil. Add mushrooms and cook, turning only once or twice, until golden on both sides. Add corn kernels, stir and cook for a further minute before removing from heat.

Spoon some of the beef chilli over the tortillas, top with mushroom and corn mixture, avocado salsa and coriander leaves. Serve immediately.

The key to healt hy home cooking is being prepared. Plan meals for t he week, make a shopping list and you’re ready to go.

Ingredients

1 tablespoon canola oil
3 cloves garlic, finely sliced
½ long red chilli, finely sliced
2 tablespoons minced lemongrass
½ bunch coriander, leaves picked,
stems finely sliced
? cup roasted unsalted peanuts,roughly chopped
½ teaspoon tumeric powder
400g beef sirloin, porterhouse or fillet,
cut into thin strips
1 green capsicum, sliced
½ brown onion, sliced thinly
2 cups green beans, halved
2 cups snow peas
1 ½ tablespoons fish sauce
1 tablespoon brown sugar
? cup reduced-fat coconut milk
3–4 cups steamed brown rice, to serve

Method

Heat a wok or large frying pan over high heat. Add oil then garlic, chilli, lemongrass and coriander stems. Reserve coriander leaves for serving. Stir in ¾ of the peanuts and tumeric. Once fragrant and starting to change colour (1–2 minutes) add beef and onion. Cook until beef turns brown, then add capsicum, green beans and snow peas.

Top with coriander leaves and peanuts

Other Details

- 1 Ebook (PDF, DOC), 18 Pages
- 2 Ecovers (JPG, PNG)
- Year Released/Circulated: 2023
- File Size: 57,363 KB

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