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
- 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.
- 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.
- Cook for a further 3 minutes then pour in the chopped tomatoes along with a generous pinch of salt and pepper.
- 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.
- Season again if required.
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