Recipe: Mexican Beef and Beans
Looking for a healthy, hearty midweek meal? With this great recipe from NSWHealth’s Finish with the Right Stuff, you can make any winter weeknight Mexican Beef and Beans night! This dish dates back all the way to the Wild West – dried beef, suet, dried chili peppers and salt, were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail. No need to do it their way, though! Here’s the recipe – feel free to ‘spill the beans’ and share with your family and friends!
Mexican Beef and Beans Recipe:
500g lean beef mince
1 brown onion, peeled and chopped
1-2 cloves garlic
1 tbsp oil for frying
2x 400g cans red kidney beans
700g jar tomato pasta sauce
2 tsp taco seasoning
½ cup parsley
• Heat oil in a fry pan or saucepan.
• Sauté onion and garlic until light brown.
• Add meat and brown. Break up any clumps
• Drain juices from pan.
• Add sauce, drained kidney beans and
seasonings and stir through.
• Simmer until cooked.
• Sprinkle with chopped parsley and serve.
You can mix it up by using this recipe in so many ways! On English muffins, pita pizzas or dough pizza bases, pizza pinwheels (using scone/pizza dough), as a topping for jacket potatoes, or even stirred through hot pasta! You can find this and other recipes at Finish with the Right Stuff.