Mexican-Style Mince
Our Mexican-Style Mince is super versatile and can be paired with rice, tacos or wedges to name a few. For this recipe weve paired it with corn chips, sour cream and avocado.
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IngredientsBeef
To serve
|
Method |
Energy kJ (kcal) | 1795 (428) |
Protein (g) | 37.1 |
Fat (g) | 14.2 |
Saturated (g) | 4.5 |
Carbohydrate (g) | 32.0 |
Sugars (g) | 12.5 |
Sodium (mg) | 683 |
Iron (mg) | 6.1 |
Zinc (mg) | 6.6 |
Vitamin B12 (ug) | 1.7 |
Vitamin D (ug) | NA |
Selenium (ug) | 4.3 |
In a large bowl combine the beef mince, onion, carrot, celery, garlic, paprika and chilli powder.Beef
Heat a dash of oil in a large heavy-based saucepan over medium-high heat. Add the beef mixture and brown, stirring continuously with a wooden spoon to break up the mince.
Add the capsicum, tomatoes and beef stock and bring to the boil. Season with a little salt. Reduce the heat, cover and simmer for about 40 minutes.
Remove the lid and add the red kidney beans. Cook for a further 10 minutes.
To serve
Serve with corn chips, sour cream, lemon or lime wedges and a bowl of smashed avocado.