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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 we’ve paired it with corn chips, sour cream and avocado.
Prep: 20 mins
Cook: 50 mins
Serves 4
Low Fat
Excellent source of iron
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IngredientsBeef
To serve
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Method |
Nutrition Information Per Serving
Serving size: 536g| 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 |
- Make the Mexican-Style Mince a day ahead and keep well covered in the fridge. The flavour will only improve.
- When you hear the beef mince sizzling it has been browned.
- Stirring the beef mince with a wooden spoon during browning will help to break up the meat ensuring even cooking.
- Chop vegetables in a small food processor to shorten preparation time.
- Did you know lean beef mince is a good source of essential nutrients, protein, vitamin B12, iron and zinc?
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Serves: 4-6
Prep:
15 mins
Cook:
40 mins
+ resting time
Suitable Cuts: Scotch Fillet, SIrloin, Standing RIb
Comments & Reviews
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There are: 2 reviews, with an average rating of out of 5
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Quick, easy and tasted great. I made my left-overs into a pie for Sat night dinner, pastry from scratch...easy peasy!
Posted by Kerryn 2017-09-10 15:14:39
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You can't beat mexican and mince! Easy and the kids loved it too - thanks!
Posted by Jackie 2017-09-05 14:56:31
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You can't beat mexican and mince! Easy and the kids loved it too - thanks!
Posted by Jackie 2017-09-05 14:56:29
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
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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.