BARBACOA BEEF TACO BOWL

Chipotle Lime Dressing: Whisk together Chipotle Dressing, lime zest and lime juice until combined. Refrigerate until ready to use.  

Heat beef barbacoa according to package directions. Empty meat and juices into large bowl and, using 2 forks, shred beef; keep warm.  

Meanwhile, brush corn lightly with oil. Grill on preheated grill over medium heat for about 10 minutes, turning often, until lightly charred. Remove to cutting board and cut off kernels; season with salt and pepper.  

Bring rice and broth to a boil in saucepan. Reduce heat to low; cover and cook for 10 minutes or until broth is absorbed. Fluff with fork and divide among 4 bowls or plates. Top with spinach and beef. Divide black beans and tomatoes over bowls. Drizzle with Chipotle Lime Dressing. Add tortilla chips, as desired, to serve.  

Extra kick Chipotle Lime Dressing: If you’re looking for an added kick to the dressing, whisk in 2 tsp minced jalapeno pepper.  

Ground Beef Variation: Cook 500 g Longo’s Lean Ground Beef in 1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil with 1 tbsp Longo’s Essentials Chili Powder and ½ tsp each Longo’s Essentials Ground Cumin, salt and pepper in a large skillet for about 8 minutes, breaking up with a spoon until browned and no longer pink inside.