Salt and Chilli Beef Burrito Bowl

What you need


  • 1 packet Mash Direct Salt and Chilli Wedges
  • 1 teaspoon olive oil
  • 1 shallot, peeled and finely chopped
  • 250g lean steak mince
  • 100ml beef stock
  • 2 garlic cloves, crushed
  • 1 tablespoon tomato puree
  • 2 teaspoons cayenne pepper
  • 1 small chilli, finely chopped
  • 400g tin black beans
  • Freshly milled salt and pepper
  • 1 avocado, cut in half, stone removed and diced
  • 60g cherry tomatoes, cut in half
  • 2 jalapeƱo peppers (optional), roughly chopped
  • 1 tablespoon of creme fraiche or sour cream
  • A small handful of fresh coriander, roughly chopped
  • 2 tablespoons Mash Direct Coronation Coleslaw

Recipe method


Preheat an oven and cook the Salt and Chilli Wedges as per packet instructions.

For the Chilli Beef:

Heat the olive oil in a large non stick frying pan and gently fry the chopped shallot for a few minutes until soft.

Add steak mince, breaking the meat up with the spoon as it cooks and browns.

Stir in the beef stock, garlic, tomato puree, cayenne, chilli, a little salt, pepper and bring to a boil, then reduce the temperature to a low setting and simmer for 10 minutes until the sauce thickens.

Stir in black beans and warm.

Taste and adjust seasoning if necessary.

To serve:

Arrange the cooked wedges into a bowl and top with spiced beef, sprinkle with avocado, tomato, jalapeƱos, drizzle with creme fraiche and sprinkle with coriander.

Serve with Coleslaw on the side.

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30 minutes





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