Spiced lamb taco bowls

• Lamb mince400g
• Ground cuminstore cupboard1 tsp (5g)
• Mild chilli powderstore cupboard½ tsp (2.5g)
• Black beans1 × 400g tin
• Basmati rice300g
• Frozen sweetcorn150g
• Salad tomatoes3
• Greek-style natural yoghurt100g

Plus salt and pepper. About £5.07 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack. Cook 150g frozen sweetcorn for 3 minutes and drain.

2. 2

   Fry 400g lamb mince for 8 minutes until browned and cooked through. Spoon off any excess fat.

3. 3

   Add 1 tsp cumin, ½ tsp chilli powder and 1 drained tin black beans with a splash of water. Cook for 3 minutes.

4. 4

   Build bowls of rice, lamb and beans, sweetcorn, 3 chopped tomatoes and a spoonful of the 100g yoghurt.