Mexican Beef Mince

Mexican Beef Mince


500 g lean beef mince

440 g can red kidney beans drained rinsed

1 onion large diced

½ tsp sugar

½ tsp salt and pepper

½ tsp garlic salt

1 tsp oregano

2 tsp ground cumin

½ tsp paprika

1 tsp ground coriander

1 tsp ground chilli *to taste

½ cup water

1 cup tomato puree (passata)

½ cup canned diced tomato

1 tsp olive oil


Heat oil in pan and fry onions until transparent. Remove onions and fry mince until brown. Add onions and spices to mince in pan and fry for 5 minutes, stirring frequently.

Add the passata, tomatoes, red kidney beans and water and cook on low-medium heat for 10 minutes. Add a little more water if the mixture becomes too dry.

Serve as filling for burritos and tacos. You can also add chopped vegetables such as capsicum, celery, carrots and fresh chillies. This can be cooked in the slow cooker. You can substitute water with beef stock.

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