Mexican Beef
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
3 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 tablespoon olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, finely chopped
- 1 carrot, grated
- 500g lean beef mince
- 1 teaspoon paprika
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon vegetable stock powder
- 400g can diced tomato
- 2 tablespoons tomato paste
- 400g can black beans
- 125g can corn kernels
To serve:
- Brown rice, prepared according to packet instructions
- Light sour cream
- Coriander leaves
Method:
- HEAT a large saucepan over medium-high heat and add oil and onion once hot. Cook onion, stirring, for about 5 minutes or until softened.
- ADD garlic and carrot and cook for a further 2 minutes.
- ADD beef mince, paprika, cumin, garlic powder and vegetable stock and fry until mince has browned, about 5 minutes.
- POUR in the canned tomato, tomato paste, black beans and corn and stir well. Bring to a boil then reduce heat to a simmer and cook for 15 minutes until sauce has thickened.
- SERVE the mince on a bed of brown rice topped with a dollop of sour cream and a sprinkle of coriander.
What's Great About It:
Transform a classic bolognaise sauce into this delicious Mexican beef dish with the addition of classic Mexican spices and vegetables such as beans and corn. This mince is delicious served as tacos, burritos, or on a bed of brown rice.
