I often make this Mexican Mince to have in the fridge for breakfast or lunch.

The mince tastes great with eggs, or on a bowl with leftover roast veggies, or even on a salad.

This meal is also a family favourite for dinner.

Mexican Mince Burrito Bowls

Feeds 4


Mexican Mince

  • 1 Tbsp ghee, coconut or olive oil
  • 1 large onion diced
  • 3 garlic cloves crushed
  • 700g mince
  • ½ red chilli diced (optional)
  • ½ Tbsp paprika
  • ½ Tbsp cumin
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 can diced tomatoes (always look for tins that have nothing but tomato in them, no preservatives)
  • ½ tsp salt


  • 1 Tbsp ghee, coconut or olive oil
  • 1 Sweet potato diced
  • 1 tsp paprika
  • 1 handful of spinach
  • 1 handful cherry tomatoes quartered
  • 1 lebanese cucumber diced
  • 1 Avocado diced
  • A squeeze of lime
  • A handful of diced bacon (optional – always look for nitrate and preservative free bacon from a good source)
  • Grated cheese (optional)
  • Fried halloumi (optional)



  1. Heat oven to 200C
  2. Add a Tbsp of oil and bake diced sweet potato for roughly 30 mins or until cooked.
  3. While sweet potato is roasting, heat oil or ghee in a large frypan over medium-high heat
  4. Add onion and fry until translucent, then add garlic and chilli and fry for another minute
  5. Add mince and cook until browned
  6. Add all spices and salt and fry stirring for a minute
  7. Add tin of tomatoes and simmer for 20 mins
  8. If using bacon to top bowls fry it up a few minutes before mince is ready and set aside
  9. When sweet potato and Mexican Mince is ready, prepare bowls with a portion of each ingredients spread evenly across the 4 bowls, squeezing lime over the top of each
  10. Top with bacon and cheese or halloumi (optional)

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