This recipe is an almost weekly staple in our house. A diverse mince dish, this base recipe works perfectly with a variety of options such as taco's, burrito's, Mexican stack, in salad bowls and as a tasty protein source in wraps for lunches. Yum!
1 tsp extra virgin olive oil
1 onion, finely chopped
1 red capsicum, chopped
2 garlic cloves, crushed
500g extra lean/premium beef mince
2 tablespoons tomato paste
1 packet of Mexican seasoning mix (or make your own)
400g can red kidney beans (drained & rinsed)
400g can corn kernels (drained)
1 large carrot, grated
1 medium zucchini, grated
1. Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and garlic. Cook, stirring, for 3 to 4 minutes or until tender.
2. Increase heat to medium-high and add mince. Cook, stirring and breaking lumps apart with a wooden spoon for 4-5 minutes or until just browned. Strain mince to remove excess fat if not using premium mince.
3. Turn heat down to medium. Add tomato paste, Mexican seasoning, 1/4 cup water, beans, corn, grated carrot and zucchini. Stir to combine.
4. Simmer for 5 minutes, stirring occasionally until mixture has thickened slightly, the water has evaporated and the veggies have softened.
Serve with wholegrain wraps or tacos or turn into a Mexican bowl with baked sweet potato and a rainbow of salad items of choice (e.g. mixed lettuce leaves, diced tomato, purple cabbage, carrot, sprouts, cucumber, grated cheddar cheese and avocado).
Freeze leftovers or enjoy for delicious lunches
NUTRITION Per Serve
1272kJ (303kcal), 28g protein, 6g fat (2g saturated fat), 29g carbohydrate, 10g fibre, 1190mg sodium
Fruit: 0 serves Vegetable: 2.5 serves