Mexican Mince

Name: Mexican Mince
Total time: 50 min
Yield: 4
Ingredients: 2.667 cups lean Ground beef; 1 tsp Chili powder; 1 tsp dried oregano; 2 cups vegetable stock; 1.25 cups canned Kidney beans (drained); 1 onion (sliced); 4 cloves garlic cloves (unpeeled); 2 cups tomatoes (cubed); 1 Tbsp olive oil; cilantro

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Health Score:

9,0 / 10

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Ingredients

for

servings

Ingredients: 2 ⅔ cups lean Ground beef; 1 tsp Chili powder; 1 tsp dried oregano; 2 cups vegetable stock; 1 ¼ cups canned Kidney beans (drained); 1 onion (sliced); 4 cloves garlic cloves (unpeeled); 2 cups tomatoes (cubed); 1 Tbsp olive oil; cilantro

How healthy are the main ingredients?

Kidney beans tomato garlic clove olive oil oregano onion

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Product recommendation

Top tip: Replace the minced beef with minced turkey and reduce the calories per portion to 239.

Preparation steps

Preheat the oven to 190°C (170 fan) | 375°F | gas 5.

Dry-fry the minced beef, chilli and oregano in a non-stick pan until browned. Stir in the stock and kidney beans then simmer for 40 minutes or until tender.

Meanwhile, rub the onion, garlic and tomatoes with olive oil and spread out in a large roasting tin. Roast for 25 minutes to intensify the flavours, stirring occasionally.

Reserve the garlic and stir the rest of the vegetables into the beef. Season to taste with salt and pepper, then divide the chilli con carne between four warm bowls. Garnish each bowl with a roasted garlic clove and a sprig of coriander.