Mexican Mince

An easy to prepare, delicious Mexican mince packed with plenty of vegetables.


Serves 8

1 tbsp olive oil

½ brown onion, diced

1 clove garlic, finely chopped

500g lean beef mince

1.5 tsp cumin powder

3 tsp smoked paprika

1 carrot, grated

1 green capsicum, finely chopped

1x 400g tin of kidney beans, rinsed and drained

1x 400g tin crushed or diced tomatoes

1.5 tbsp tomato paste

100ml salt reduced beef stock


  1. Heat oil in a large frypan on a medium heat.
  2. Fry onion and garlic for five minutes until softened.
  3. Add mince and stir until meat cooks through.
  4. Add cumin, smoked paprika, carrot, capsicum and kidney beans.
  5. Add the crushed tomatoes, tomato paste and stock.
  6. Simmer gently for 20 minutes, until the liquid is reduced.
  7. Serve with salad vegetables, basmati rice or tortillas if desired.


Prep time: 15

Cook time: 30

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