A quick and easy American dish with Mexican roots. Classic healthy home comfort. 

Serves 4 – 6

Cooking time 40 minutes


  • 1 large onion chopped
  • 1 garlic clove chopped
  • 2 tbsp olive or rapeseed oil
  • 1 red pepper diced
  • 500g extra lean minced  beef
  • 1 tsp of ground coriander, chilli flakes, cumin, paprika
  • 1 tbsp (50g) tomato puree
  • 1 tin (400g) chopped tomatoes
  • 1 tin (drained and rinsed) red kidney beans
  • Salt and pepper for flavour
  • Chopped fresh chilli and coriander for garnish
  • Optional extra – tin of sweetcorn rinsed and drained


  1. Add onion and garlic to a large pan with the olive/rapeseed oil.  Fry gently for a couple of minutes before adding the pepper and mince beef.
  2. Fry over a high heat until the meat has browned, then add the spices.  Cook for 2 minutes, stirring to ensure the spiced do not burn, before adding the puree. 
  3. Cook for a further 3 minutes then pour in the chopped tomatoes along with a generous pinch of salt and pepper.
  4. Add the kidney beans and bring up to a simmer.  Turn the heat down and allow to gently simmer for 20 – 30 minutes, or until the liquid forms a thick sauce. 
  5. Season again if required.

Serving suggestions:

Low carb option: Eat on it’s own or serve alongside cauliflower rice

Carb based option: Serve alongside oven baked sweet potato, wholegrain rice, brown basmati rice, whole wheat noodles, brown rice noodles or quinoa.

Storage:  Keep in an airtight container for up to 3 days.  Freeze for up to 1 month


Posted by Sarah@Kaido

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