G F Friendly
Mexican Mince
Beef mince and vegies in a tomato chilli sauce
Quick, cheap and easy this one. Meat mince other than beef can be used; or for vegetarians just add extra vegies of choice.
200g beef mince
½ onion
1 cup mushroom (optional)
½ can (200g) baked beans
½ can (200g) diced tomatoes
1 medium potato
1 level tsp chilli powder
Salt and pepper (optional)
1 Tbsp olive oil, or other
If using cheap mince, cook lightly in a pan and drain off the fat. Peel the potato and cut into 2cm (3/4 inch) cubes; then boil until just softening. Slice the onion. Peel the mushroom and cut into small pieces.
In a frying pan or wok, first warm the oil with the chilli powder before adding the beef mince, onion and mushroom. Toss to coat and continue cooking for about 4 minutes. Drain the boiled potatoes, add to the same pan and turn gently while sautéing for a further 5 minutes.
Now add the tomatoes and baked beans and stir carefully while cooking on a low heat for around 10 minutes. The remaining half-cans of tomatoes and beans can be put in suitable sealed containers and frozen.
This can be taken off the heat and left covered for later re-heating.
Serves 2 with rice and/or extra vegies - for more serves see Tip
TIP: to make this spin out for more serves, either double up on the ingredients, except for the oil, or add extra vegetables of choice.
Click here to view or print recipe in PDF.
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