Mercury (Hobart)

MEXICAN BEEF MINCE

SERVES 6. PREP 10 MINS. COOK 30 MINS

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INGREDIENT­S

• 500g lean beef mince

• 440g red canned kidney beans, drained, rinsed

• 1 onion, large, diced

• ½ tsp sugar

• ½ tsp salt and pepper

• ½ tsp garlic salt

• 1 tsp oregano

• 2 tsp ground cumin

• ½ tsp paprika

• 1 tsp ground coriander

• 1 tsp ground chilli to taste

• ½ cup water

• 1 cup passata

• ½ cup canned, diced tomato

• 1 tsp olive oil

METHOD

1 Heat oil in pan and fry onions until transparen­t. Remove onions and fry mince until brown. Add onions and spices to mince in pan and fry for 5 minutes, stirring frequently.

2 Add the passata, tomatoes, red kidney beans and water and cook on low-medium heat for 10 minutes. Add a little more water if the mixture becomes too dry.

3 Serve with rice, as a filling for tacos or a topping for nachos.

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