Mexican Beef

14 Ingredients

Number of servings

400grams Lean Beef Mince
2teaspoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2teaspoons ground paprika
1teaspoons ground cumin
4 small vine ripened tomatos, chopped
400grams red kidney beans (reduced salt), rinsed and drained
125milliliter salt reduced beef stock
1 zucchini, trimmed and diced
150grams green beans, trimmed and sliced
4 cups rice, steamed (to serve)
1 avocado, sliced (to serve)
1 bunch fresh coriander leaves (to serve)

Nutrition per serving

52% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat the olive oil in a large saucepan over a medium heat. Add the onion and carrot and cook, stirring, for 5 minutes, or until softened. Add the garlic, paprika and cumin, cook stirring for 30 seconds or until fragrant. Add the mince and cook, breaking up mince with a wooden spoon for 4-5 minutes or until browned.

Step 2 of 3

Add the tomatoes, kidney beans and stock and bring to the boil. Reduce heat to low and simmer for 10 minutes. Add zucchini and beans and simmer for 5 minutes more or until vegetables are tender. Season with pepper.

Step 3 of 3

Serve beef mixture with the steamed rice, topped with the avocado and coriander.