1
Fry the onion until soft
2
Add the beef mince, breaking it up as until mostly browned.
3
Stir through the garlic and cook for 1 minute, then add the smoked paprika, cumin, chilli powder, oregano, salt and pepper. Stir well before adding the tomato purée and cooking for another 1 minute
4
Pour in the beef stock and cook until slightly reduced. Add the cheese and cover for a couple of minutes until melted
5
Heat the rice according to packet instructions.
6
Divide the rice between bowls and spoon over the cheesy chilli beef. Add the shredded lettuce, sweetcorn, black beans and avocado around the sides. Finish with salsa and a dollop of Greek yoghurt