Get your tastebuds jumping with this speedy Mexican meal.
Ingredients
- 1 tablespoon olive oil
- 1kg lean beef mince
- 1 brown onion, finely chopped
- 35g pkt chilli seasoning
- 800g can diced tomatoes
- 400g can red kidney beans, rinsed, drained
- 2 tablespoons tomato paste
- Steamed white rice, to serve
- Fresh coriander leaves, to serve
- Reduced-fat sour cream, to serve
Method
- Step 1Heat the oil in a large frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 4 minutes or until well browned.
- Step 2Add the onion and cook, stirring often, for 3-4 minutes or until soft. Add the seasoning, tomato, beans and tomato paste. Cook, stirring often, for 2-3 minutes or until the sauce thickens.
- Step 3Divide the rice and mince mixture among serving bowls. Top with coriander leaves and serve with sour cream.
- High protein
- Low carb
- Lower gi
Nutrition
2230 kj
Energy
23g
Fat Total
8g
Saturated Fat
8g
Fibre
59g
Protein
155mg
Cholesterol
1402.6mg
Sodium
11g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
For the kids: Replace the chilli seasoning with taco seasoning. Add drained canned corn kernels and grated carrot with the seasoning.
- Author: Michelle Southan
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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