extra virgin olive
400g lean beef mince
1 onion (chopped)
1 small red chilli (finely chopped)
3 tsp ground cumin
2 tsp ground coriander
2 tbsp tomato paste
1 cup tomato
1 teaspoon of brown sugar
1 cup tomato passata
400g can red kidney beans (drained)
Dash of lime or lemon (plus or minus zest)
Salt and pepper
1¹/³ cups grated cheddar
1 avocado (sliced)
1/2 cup sour cream
Heat 1 tbsp extra virgin olive oil in a frypan over high heat. Cook 400g lean beef mince, stirring,
for 5-8 minutes or until well browned. Transfer to a bowl. Add 1 tbsp olive oil to pan and reduce heat to medium.
Cook 1 onion (chopped), 1 small red chilli (finely chopped), 3 tsp ground cumin and 2 tsp ground coriander for 2-3 minutes. Add mince, 2 tbsp tomato paste, 1 cup tomato passata and 400g can red kidney beans (drained) and cook over low heat for 5 minutes. Place in an ovenproof dish, top with grated cheddar and cook under a hot grill for 3-5 minutes or until cheese is melted. Or pop in microwave to melt cheese and heat corn chips.
Add 1 avocado (sliced), 1/2 cup sour cream and corn chips.
Add rice on the side to feed tummy’s that require extra filling 🙂
This recipe is from http://www.cuisine.com.au of course I add my own twist to it 🙂