Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
- 400 g mince beef
- 1 grated small courgette
- 1 grated medium carrot
- 1 finely diced pepper red or orange or yellow
- 1 finely diced small onion
- 1 finely diced stick celery
- 2 cloves of minced garlic
- 1 chicken/vegetable stock cube
- 1 tin of chopped tomatoes
- 2 tbsp of tomato puree
- 1 tbsp Chilli Powder you can add more if you like it spicier
- 1 tbsp Cumin
- 1 in tin of kidney beans (in chilli sauce or justwater pour it all in)
- Oil
- Salt and Pepper to taste
- Pinch of sugar or drizzle of honey
- Packet of tortilla wraps – cut into triangles and bake at 180C for 10 min for homemade chips with nothing on them
- Serve with basmati rice
- Grated Cheese
- Guacamole
- Salsa
- Plain yoghurt
Cooking Instructions
- Put 1 tbsp of oil in the pan and add mince, add salt and pepper and fry off until brown (remove from pan), don’t clean the pan.
- In the same pan used for the mince, add courgette, carrot, pepper, onion and celery, add 2 cloves of minced garlic and crumble in the stock cube. Slowly sweat these down until soft.
- Then add the chilli powder and cumin powder and then add mince back in toss everything together for a couple of mins
- Then add the of chopped tomatoes and kidney beans.
- Then add 2 tbsp of tomato purée. Let it simmer for at least 20min/30 min. If you do not like to see your vegetables – blitz them with a soup blender now.
- Cook the rice as per the packaging.
- Serve with rice, guacamole, salsa, plain yoghurt and grated cheese and tortilla chips.