Beef Tortilla Bowl and a Peach Salsa

Peel and dice onion. Slice half chilli and dice the rest. Cut avocado in half, remove the stone, peel and dice. Pick coriander leaves and roughly chop, discarding stems. Rinse and drain beans. Shred cos. Dice peach.

Choose a medium-sized bowl, this will be the shape of your tortilla bowl. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side, until brown.

Press the hot tortilla into the bowl, shaping the tortilla into a bowl. The tortilla needs to be hot for this to work properly. Leave it to cool inside the bowl, while you prepare the other steps.

Heat a pan on medium high heat with a drizzle of oil. Add onions and cook for 3-4 minutes, until brown. Add mince and taco seasoning, cook for 3 minutes. Add beans and ¹⁄₂ cup of water, cook for 4-6 minutes or until the liquid thickens and the mince is cooked through. Season with salt and pepper.

Mix together peach, diced chilli (to taste), remaining onion, avocado and most of the coriander (save some for garnish). Season with salt.

Divide tortilla bowls between plates. Fill with shredded cos, mince, peach salsa and corn. Top with sour cream and remaining chilli and coriander.

Peel and dice onion. Slice half chilli and dice the rest. Cut avocado in half, remove the stone, peel and dice. Pick coriander leaves and roughly chop, discarding stems. Rinse and drain beans. Shred cos. Dice peach.

Choose a medium-sized bowl, this will be the shape of your tortilla bowl. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side, until brown.

Press the hot tortilla into the bowl, shaping the tortilla into a bowl. The tortilla needs to be hot for this to work properly. Leave it to cool inside the bowl, while you prepare the other steps.

Heat a pan on medium high heat with a drizzle of oil. Add onions and cook for 3-4 minutes, until brown. Add mince and taco seasoning, cook for 3 minutes. Add beans and ¹⁄₂ cup of water, cook for 4-6 minutes or until the liquid thickens and the mince is cooked through. Season with salt and pepper.

Mix together peach, diced chilli (to taste), remaining onion, avocado and most of the coriander (save some for garnish). Season with salt.

Divide tortilla bowls between plates. Fill with shredded cos, mince, peach salsa and corn. Top with sour cream and remaining chilli and coriander.

Peel and dice onion. Slice half chilli and dice the rest. Cut avocado in half, remove the stone, peel and dice. Pick coriander leaves and roughly chop, discarding stems. Rinse and drain beans. Shred cos. Dice peach.

Choose a medium-sized bowl, this will be the shape of your tortilla bowl. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side, until brown.

Press the hot tortilla into the bowl, shaping the tortilla into a bowl. The tortilla needs to be hot for this to work properly. Leave it to cool inside the bowl, while you prepare the other steps.

Heat a pan on medium high heat with a drizzle of oil. Add onions and cook for 3-4 minutes, until brown. Add mince and taco seasoning, cook for 3 minutes. Add beans and ¹⁄₂ cup of water, cook for 4-6 minutes or until the liquid thickens and the mince is cooked through. Season with salt and pepper.

Mix together peach, diced chilli (to taste), remaining onion, avocado and most of the coriander (save some for garnish). Season with salt.

Divide tortilla bowls between plates. Fill with shredded cos, mince, peach salsa and corn. Top with sour cream and remaining chilli and coriander.

Peel and dice onion. Slice half chilli and dice the rest. Cut avocado in half, remove the stone, peel and dice. Pick coriander leaves and roughly chop, discarding stems. Rinse and drain beans. Shred cos. Dice peach.

Choose a medium-sized bowl, this will be the shape of your tortilla bowl. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side, until brown.

Press the hot tortilla into the bowl, shaping the tortilla into a bowl. The tortilla needs to be hot for this to work properly. Leave it to cool inside the bowl, while you prepare the other steps.

Heat a pan on medium high heat with a drizzle of oil. Add onions and cook for 3-4 minutes, until brown. Add mince and taco seasoning, cook for 3 minutes. Add beans and ¹⁄₂ cup of water, cook for 4-6 minutes or until the liquid thickens and the mince is cooked through. Season with salt and pepper.

Mix together peach, diced chilli (to taste), remaining onion, avocado and most of the coriander (save some for garnish). Season with salt.

Divide tortilla bowls between plates. Fill with shredded cos, mince, peach salsa and corn. Top with sour cream and remaining chilli and coriander.

Peel and dice onion. Slice half chilli and dice the rest. Cut avocado in half, remove the stone, peel and dice. Pick coriander leaves and roughly chop, discarding stems. Rinse and drain beans. Shred cos. Dice peach.

Choose a medium-sized bowl, this will be the shape of your tortilla bowl. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side, until brown.

Press the hot tortilla into the bowl, shaping the tortilla into a bowl. The tortilla needs to be hot for this to work properly. Leave it to cool inside the bowl, while you prepare the other steps.

Heat a pan on medium high heat with a drizzle of oil. Add onions and cook for 3-4 minutes, until brown. Add mince and taco seasoning, cook for 3 minutes. Add beans and ¹⁄₂ cup of water, cook for 4-6 minutes or until the liquid thickens and the mince is cooked through. Season with salt and pepper.

Mix together peach, diced chilli (to taste), remaining onion, avocado and most of the coriander (save some for garnish). Season with salt.

Divide tortilla bowls between plates. Fill with shredded cos, mince, peach salsa and corn. Top with sour cream and remaining chilli and coriander.

Peel and dice onion. Slice half chilli and dice the rest. Cut avocado in half, remove the stone, peel and dice. Pick coriander leaves and roughly chop, discarding stems. Rinse and drain beans. Shred cos. Dice peach.

Choose a medium-sized bowl, this will be the shape of your tortilla bowl. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side, until brown.

Press the hot tortilla into the bowl, shaping the tortilla into a bowl. The tortilla needs to be hot for this to work properly. Leave it to cool inside the bowl, while you prepare the other steps.

Heat a pan on medium high heat with a drizzle of oil. Add onions and cook for 3-4 minutes, until brown. Add mince and taco seasoning, cook for 3 minutes. Add beans and ¹⁄₂ cup of water, cook for 4-6 minutes or until the liquid thickens and the mince is cooked through. Season with salt and pepper.

Mix together peach, diced chilli (to taste), remaining onion, avocado and most of the coriander (save some for garnish). Season with salt.

Divide tortilla bowls between plates. Fill with shredded cos, mince, peach salsa and corn. Top with sour cream and remaining chilli and coriander.