Racy beef taco coliseum
constituents
1 tsp olive oil painting
1 large red pepper, deseeded and finely minced
500g 5 fat beef hash
1 tbsp chipotle paste
1 tsp ground cumin
1 tsp ground coriander
200g can diced tomatoes
2 tbsp tomato purée
20g coriander, stalks diced, leaves reserved
red onions, thinly sliced
2 limes, juiced
x 250g sacks cooked microwave oven wholemeal basmati rice
400g can black sap, drained
g cherry tomatoes, halved
198g can sweetcorn( swab- and sugar-free)
2 small avocados, sliced
system

1. toast the oil painting in anon-stick visage and fry the pepper for 5 mins until starting to soften. Add the beef, chipotle paste and spices, and cook, stirring, to break down the meat for a many twinkles. Stir in the tomatoes, tomato purée, coriander stalks, 150 ml water and some seasoning, also cover. Leave to poach for 20 mins to cook through and reduce a little. Will keep stupefied for over to three days, or firmed for over to three months. Defrost completely and overheat until piping hot.
2. Meanwhile, toss the onions in the lime juice in a coliseum and set away to fix.
3. When the hash is ready, warm the rice following pack instructions.
4. cock the cooked rice into four serving coliseums, also add the beef and top each bone
   with a quarter of the black sap, cherry tomatoes and sludge, half an avocado( addict out the slices, if you like), and the coriander leaves. ladle the pickled onions on top along with any lime juice.