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Q u i s ’ c y k k i c
Mince & Chilli Beans A classic dish from my childhood, a good filling meal that pairs well with the threat of the wooden spoon and a 7:30 bedtime. Leftovers can be reheated, used as filling for toasted sandwiches, or repurposed for Crockpot Lasagne.
Ingredients: - 1 Tbsp cooking oil
- 1 can chopped tomatoes
- 400g beef mince
- 1 can beans (chilli)
- 1 white onion, diced
- 2 tsp minced garlic
- 1 sachet taco seasoning
- mixed herbs
- 250g frozen mixed veg
- rice to serve
Method: 1. Cook your rice 2. Heat oil in large pot. Cook onion until translucent. Add mince, break up with wooden spoon and cook until browned. 3. Add taco seasoning and stir well to combine. Stir through mixed veg and cook until softened. 4. Add chopped tomatoes, beans, garlic and herbs. Stir well. Bring to a boil then simmer - stiring often so that it doesn’t stick - until your rice is ready or the consistency is to your liking. 5. Plate up by ladling mince and beans mixture onto bed of rice. Traditional accompaniments include corn chips and copious amounts of cheese, or avocado if you’re feeling fancy.