The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy British Mexican-style Beef with Quinoa & Salsa Roja
A fiery Mexican-style dish, starring juicy British beef mince. It gets sizzled til golden and crispy, then served with fibre-rich quinoa. The best part? Your homemade salsa roja, with charred tomatoes, garlic, and fiery jalapeños.
Ready in 20
High protein
1/3 daily fibre
8 plants
Low sat fat
Family classics
Serving size
Ingredients
- 280g sweetcorn (sweetcorn, water, salt)
- 80g baby spinach
- 2 unwaxed lime
- 2 pepper
- 200g baby tomatoes
- 500g spicy Mexican quinoa (67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
- 500g beef mince (british beef mince (10% fat))
- 30g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 shallot
Nutritional Information
Calories: 553
Protein: 36g
Carbs: 46g
Fat: 25g
Speedy British Mexican-style Beef with Quinoa & Salsa Roja
A fiery Mexican-style dish, starring juicy British beef mince. It gets sizzled til golden and crispy, then served with fibre-rich quinoa. The best part? Your homemade salsa roja, with charred tomatoes, garlic, and fiery jalapeños.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a sieve, a small bowl & a measuring jug
Char the tomatoes
- Heat the large frying pan with 1/2 tbsp oil on high heat. Once hot, add the tomatoes and cook for 4-5 mins, until charred
- Add the garlic paste and a generous pinch of the spice mix and cook for 1 min. Transfer to the small bowl and set aside
Sizzle the beef
- Finely dice the shallots. Cut the peppers into 1-2 cm squares
- Reheat the large frying pan with 1/2 tbsp oil on high heat. Once hot, add the beef, pepper, remaining spice mix, half the shallot and a good pinch of salt and pepper. Cook for 7-9 mins, until the beef is dark brown and cooked
Quinoa time
- Meanwhile, drain the sweetcorn. Quarter the limes. Rinse the spinach
- Heat the medium saucepan with 1/2 tbsp oil on medium-high heat. Once hot, add the quinoa, spinach, sweetcorn and 50ml water. Cook for 2 mins, or until piping hot. Squeeze in the juice from 2 lime wedges. Season with salt
Make the salsa roja
- Roughly chop the jalapeños. Crush the charred with the back of a fork
- Add the jalapeños, remaining shallot, the juice from 1 lime and a pinch of salt to the tomato bowl. Mix well
Plate up
- Stir the juice from the remaining lime through the beef. Serve into bowls, along with the quinoa and salsa
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