With a bit of taco seasoning flavor magic, last night’s grassfed beef bolognese gets a new life for a Mexican-themed dinner, served up as a bowl, burritos or tacos.
1 ¼ pounds cooked beef Bolognese sauce (see Bolognese: base recipe, page 10)
1 cup cherry tomatoes, quartered
1 large avocado, thinly sliced
2 cups cooked basmati rice
1 (14 ounce) can black beans, rinsed, drained
2 Tablespoons reduced sodium taco seasoning
To serve: Cilantro and lime wedges
Spray a large non-stick skillet with olive oil and heat over medium-high heat. Add beef bolognese, taco seasoning and black beans. Cook for 3-4 minutes or until heated through.
Divide rice between plates and top with Mexican beef, tomatoes and avocado. Garnish with cilantro and lime wedges, to serve.