Mexican burrito bowl with meat and guacamole

Ingredients for 2 servings:

• 400 g minced meat
• 4 large tomatoes
• 2 m.-large onion(s), red
• 2 garlic cloves
• 20 g coriander
• 30 g jalapeño(s)
• 200 g rice
• 3 small limes
• 1 medium-sized lemon(s), juice
• 2 avocados
• 100 g grated cheese, as desired
• 1 cup sour cream
• possibly nacho(s) or as desired

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Dice the tomatoes, jalapeños, and onions. Dice or press the garlic. Scoop out the avocados and mash them in a bowl with a fork. Add a quarter of the tomatoes and a third of the onion to the avocado. Squeeze the juice of one lime into the guacamole and mix well. Season with salt and pepper. Chop the cilantro. Zest two limes. Add the rice to boiling water and cook according to the package instructions. At the same time, heat the oil in a pan. Add the ground beef to the oil and immediately season with plenty of salt and pepper. Lightly brown the ground beef, then add the remaining onions and garlic. Once the onions are slightly translucent, add the remaining tomatoes and jalapeños and cover the pan. Simmer for 8 minutes. Finally, add half of the cilantro to the ground beef, turn off the heat, and let it simmer for another 2-3 minutes. Drain the rice, add the lime zest, the remaining cilantro, and the lemon juice. Tips: You can also add lime juice to taste. The sky’s the limit when it comes to serving. I definitely recommend the sour cream and cheese. Crushed nachos also add a nice change of texture. Alternatively, this dish can also be made vegetarian. Simply replace the ground beef with a vegetarian version and add an additional 100 ml of vegetable broth.