Mexican Mince

  • Serves:
6
  • Prep:
10 min
  • Cook:
20 min

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!

Serving suggestions:

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

Ingredients

  • 1 tsp extra virgin olive oil
  • 1 onion, finely chopped
  • 1 red capsicum, finely diced
  • 2 garlic cloves, crushed
  • 500g extra lean beef mince
  • 2 tablespoons tomato paste
  • 1 packet of Mexican seasoning mix (or make your own)
  • 1/4 cup water
  • 400g can red kidney beans (drained & rinsed)
  • 400g can corn kernels (drained)
  • 1 large carrot, grated (don’t peel)
  • 1 medium zucchini, grated

Method

  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 you’re not using
    premium mince.
  3. Turn the heat down to medium. Add tomato
    paste, Mexican seasoning, 1/4 cup water,
    beans, corn, carrot and zucchini. Stir to combine.
  4. Simmer for 15 minutes, stirring occasionally
    until the mixture has thickened slightly, the water
    has evaporated and the veggies have softened

 

Nutrition

Per Serve

Energy:

1060kJ
(254kcal)

Protein:

25g

Fat:

5.5g
(saturated 1.8g)

Carbohydrate:

21g

Fibre:

8g

Sodium:

1160mg

Fruit:

0

serves

Vegetables:

2.5

serves

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