MEX­I­CAN BEEF CHILLI SOUP

Women's Weekly (Malaysia) - - Living -

Prep 5 mins | Cook 30 mins | Serves 4 500g beef mince 435g jar black bean and chipo­tle salsa 1 litre beef stock 500g frozen mixed veg­eta­bles 400g can four-bean mix, rinsed, drained 1. In a large oiled saucepan, saute mince on high 4-5 mins, break­ing up lumps with a spoon, un­til well browned. 2. Add chipo­tle salsa, cook 1 min. Pour in beef stock, bring to boil. 3. Re­duce heat to low. Sim­mer 10 mins. Stir in veg­eta­bles and beans. Sim­mer 2 mins. 4. Serve ac­com­pa­nied with co­rian­der leaves and sour cream, if liked.

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