Mexican Mince

Mexican Mince

SERVES 6

45 MINUTES

Ingredients

• 1 brown onion, diced

• 1 large zucchini, diced

• 1 red capsicum, diced

• 500g beef mince

• 4 tsp Mexican spice mix

• 2 tsp ground cumin

• 1 tsp salt (or to taste)

• 1 × 400g tin black beans, drained and rinsed

• 1 × 400g tin diced tomatoes

• 1/2 cup dry red lentils

• 1.5 cups water (approximately)

• 1-2 avocados, sliced (for topping)

• 1/2 cup fresh coriander, chopped (plus extra for garnish)

• Optional: cooked rice for serving

1. Heat a large frying pan or pot over medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, until browned (about 5-6 minutes). Drain excess fat if needed.

2. Add the diced onion, zucchini, and capsicum to the pan. Cook for 4-5 minutes until the vegetables start to soften.

3. Stir in the Mexican spice mix, cumin, and salt. Cook for 1 minute until fragrant.

4. Add the black beans, diced tomatoes, red lentils, and water. Stir well to combine.

5. Bring to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened. Add more water if needed.

6. Remove from heat and stir through the chopped coriander.

7. Serve topped with sliced avocado and extra coriander. Add rice on the side if desired.